Vegan Chocolate Chip Peanut Butter Icecream

2 cans organic coconut milk – full fat (13.5 ounce cans)
2/3 cups organic raw coconut crystals (or other granulated sugar)
1 cup organic peanut butter
2 teaspoons organic vanilla extract
1/2 – 1 cup mini chocolate chips

Put coconut milk, sugar, peanut butter and vanilla into a Vitamix, or other blender, and blend until smooth and creamy. Pour into a glass bread pan. Cover with plastic wrap and put in the freezer for approximately 2 – 4 hours or until hard and firm. Sprinkle with chocolate chips before serving.

I found this recipe on Pinterest from The Healthy Family & Home Blog. I am always searching for great dairy-free ice cream recipes, especially since Brian enjoys some after-dinner icecream. This one was delicious and has the added benefit of being very rich, which means I actually eat a normal sized portion rather than the entire batch in one sitting. One note is that it took more than 2-4 hrs to freeze but that might just be because our freezer is not super cold.


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