Peanut butter choc chip ice cream

Makes approx 400g

INGREDIENTS

  • 180g cashews, soaked for 2 hours, drained and rinsed thoroughly
  • 1 tablespoon coconut butter (aka manna) or creamed coconut
  • 4 tablespoons crunchy peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao nibs
  • 1 cup filtered water
  • 1 teaspoon vanilla extract
  • Pinch sea salt

METHOD

Place all of the ingredients EXCEPT the cacao nibs and save half of the peanut butter (2 tablespoons) into a high speed powerful blender and blend until you have a smooth consistency. You will need to use a tamper to push down the ingredients or stop and scrape to get this evenly smooth. Pour into a large bowl. Add the cacao nibs and 2 tablespoons of crunchy peanut butter and stir through evenly. If you like it a bit sweeter and more decadent you can also add a drizzle of the maple syrup here too.

Once you have swirled through pour into a container and freeze. Your ice cream will be frozen in 1 hour. Take it out of the freezer 30 mins before you want to eat it to allow it to soften. I think this is best served in a sundae glass with some fresh strawberries or raspberries if you want the PB & J taste factor. Thats peanut butter and jelly, or jam, for us Brits!