Dairy-Free Chocolate Peanut Butter Ice Cream

Step 1

Cover an 8x8” baking pan with wax paper. Drop 1 tsp spoonfuls of PB on the waxed paper. Put in the freezer to harden.

Step 2

Add all ice cream ingredients in the order listed to the container of a Vitamix (or other high-powered blender).

Step 3

Blend for 30-60 seconds or until the mixtures is smooth and homogenous.

Step 4

Turn the ice cream maker on and pour the mixture into the machine while it is spinning. (**See note below if you do not have an ice cream maker)

Step 5

Let the ice cream churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.

Step 6

Add the peanut butter chunks at the end of churning. You can add them to the ice cream maker just before the mixture becomes too hard, or you can mix them in by hand.

Step 7

Transfer to an airtight, freezer-friendly container and put in the freezer for at least 1 hour, or until completely frozen.

Step 8

Makes about 1 pint of creamy DELICIOUSNESS!