Description
This vegan peanut milk ice cream combines the nutty richness of peanut milk with creamy coconut milk, sweetened toasted coconut flakes, and a hint of spice from chili flakes for a unique and delicious treat.
Ingredients
Units
Scale
- 1 1/2 cups Elmhurst Peanut Milk
- 3/4 cups date sugar (or whole dried dates)
- 2 cans full-fat coconut milk (chilled for at least 4 hours)
- 1/2 cup sweetened, toasted coconut flakes
- 1/4 cup chopped peanuts
- 1/4 teaspoon chili flakes
Instructions
- Place both cans of coconut milk in the fridge for at least 4 hours to chill.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning. Set aside to cool.
- Open the chilled cans of coconut milk and scoop out the solidified cream into a blender, discarding the liquid or saving it for another use.
- Add the Elmhurst Peanut Milk and date sugar (or whole dried dates) to the blender with the coconut cream.
- Blend until smooth and creamy, ensuring the dates are fully incorporated if using whole dried dates.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Fold in the toasted coconut flakes, chopped peanuts, and chili flakes.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm.
- Serve scoops of the ice cream with additional toppings if desired.
Notes
For a creamier texture, ensure the coconut milk is well chilled before use. Feel free to customize the ice cream by adding cookie crumbs, nut butters, or chocolate sauce. Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 50
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 0