Peanut Butter Coconut Ice Cream


  • 1 can (13.5 oz) light coconut milk
  • 1/2 cup maple syrup
  • 1/2 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup French vanilla soy creamer, divided


  • Puree coconut milk, syrup, peanut butter and vanilla in blender until smooth.
  • Pour mixture into 2 ice cube trays and freeze solid for no more than 2 days.


  • Place half of ice cream cubes and 1/2 cup soy creamer in blender and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup creamer.SOURCE: Vegetarian Times