{VEGAN} Peanut Butter Cheesecake Ice Cream

Step 1

Place a large mixing bowl in the freezer to chill for 10 minutes.

Step 2

Meanwhile, add the dates to your food processor and process until only small bits remain. Add ¾ cup warm water to the food processor and blend again until it forms a paste. Set aside.

Step 3

Scoop the coconut cream from the top of the can (save the water for other uses) into the chilled bowl.

Step 4

Mix with a hand or stand mixer until it looks like whipped cream - a minute or two on a high speed should be just fine.

Step 5

Add the powdered sugar, cream cheese, peanut butter, milk, vanilla and about ¾ of the date paste to the coconut cream. Mix again on a high speed until everything is fully combined.

Step 6

Taste and adjust flavors as needed (if you have a big sweet tooth, you may want to add more date paste here!)

Step 7

Transfer mixture to a freezer-safe container and cover with one layer of plastic wrap and one layer of foil to help the freezing process.

Step 8

Freeze overnight for an ice cream or a few hours for a chilled mousse. If you’re freezing it overnight, allow the mixture to thaw for about 20 minutes. Then, scoop and enjoy!