“Peanut Butter” Ice Cream

SERVES 4 • SWEETNESS: MEDIUM • 

I use sunflower seed butter in this recipe since I don’t eat peanuts (a mold-ridden and highly allergenic legume). I love its intense, nutty flavor, and I don’t miss the peanuts a bit. With a few naturally rich ingredients, it doesn’t take sugar and cream to make this ice cream sing.

1 (13-ounce) can coconut milk

1 tablespoon coconut oil, at room temperature

¼ cup honey

¼ cup sunflower seed butter

¼ teaspoon vanilla crème stevia

¹/8 teaspoon sea salt

In a high-powered blender, puree the coconut milk and coconut oil until very smooth. Blend in the honey, sunflower seed butter, stevia, and salt until thoroughly combined.

Pour the mixture into an ice cream maker and freeze, following the manufacturer’s instructions. Serve immediately.

Let any leftover ice cream melt and store in the refrigerator for up to 2 days before refreezing in an ice cream maker.