Salted Peanut Butter and Honey Ice Cream
Creamy, dairy-free peanut butter and honey ice cream made with coconut milk instead of cow's milk. This ice cream is rich, delicious and easy to make! If your peanut butter already contains salt, reduce the amount of salt shown below (just add salt to taste). Don't forget to put the bowl of your ice cream maker in the freezer at least one day in advance. The recipe yields a little less than 1.5 quarts of ice cream.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut | 1 oz (28g) | 161 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cans (28 ounces) coconut milk, either 2 cans full fat or 1 can full fat and 1 can light
- ¾ cup honey
- ½ cup creamy, natural, unsalted peanut butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine grain sea salt
- 1½ teaspoon arrowroot starch (optional), whisked with a few tablespoons of the coconut milk mixture
- Dash ground cayenne pepper (optional)