Chai Peanut Butter Ice Cream
Ingredients
- 1 14 oz can regular coconut milk (not lite)
- ½ cup natural peanut butter can substitute almond or cashew butter if you prefer
- 1 cup plain or vanilla non-dairy milk
- 3/4 cup coconut sugar or other unrefined sugar, (see note)
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ½ tsp ground cardamom
- ¼ tsp allspice see note
- ¼ tsp ground ginger see note
- ¼ tsp nutmeg
- 1/8 tsp sea salt
- Pinch or two ground cloves see note
- ¼ tsp rounded guar gum
Instructions
- In a blender, combine all the ingredients and blend until thoroughly mixed, stopping to scrape down the blender bowl once or twice, if needed. Transfer the mixture immediately (see note) to an ice-cream maker (follow the directions of the specific model, this is the one I use), and churn until the mixture is of soft-serve consistency.
Notes
- Adult-Minded: If you generally like more spices in such sweets as gingerbread, pumpkin pie, spice cookies, and cakes, you can round the measures of the spices cinnamon, cardamom, allspice, and ginger, and add a pinch more of cloves.
- Ingredients 411: If using vanilla nondairy milk, you might want to adjust the 3⁄4 cup measure of sugar, starting with a little less, because vanilla milks are sweeter than plain. Keep in mind that the room-temperature ice-cream mixture will taste sweeter than when frozen.
- Savvy Subs and Adds: Coconut sugar has a caramel flavor, and likewise a caramel-type flavor with undertones of coconut. It is a delicious and lovely sugar; however, if you can- not find it, try Sucanat or another unrefined sugar in its place.