Ingredients
Scale
Base
- 1 1/2 cups Elmhurst Peanut Milk
- 3/4 cups date sugar (You may also use whole dried dates.)
- 2 cans coconut milk (Use the creamiest brand you can find, do not use light or low fat.)
Thai Peanut Mix-In’s
- 1/2 cup chopped peanuts
- 1/2 cup sweetened coconut flakes
- 1 teaspoon chopped chili flakes
Instructions
- Place both of the cans of coconut milk in the fridge for at least 4 hours.
- Toast the coconut flakes until golden brown and then set aside to cool.
- Open cans of coconut and scoop out and into your blending vessel the coagulated coconut fat. Use the coconut water left in the cans for cooking grains or soaking oats.
- Using a blender or stick blender, combine the peanut milk, sugar/dates, and coconut milk solids until combines.
- Transfer to your chilled ice cream maker along with the mix-ins and churn until your desired consistency. OR, pour into a parchment-lined pan and stir in the mix-ins. Freeze until desired consistency.
- Before serving, take pan out of freezer for 15 to 25 minutes and temper it by paddling it with a wooden spoon until it is smooth.