Peanut Butter Coconut Ice Cream

Ingredients

• 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

Method

• 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.

Notes

• 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