Peanut Butter Coconut Ice Cream

1. 1

   Puree coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth.

2. 2

   Pour mixture into 2 ice cube trays, and freeze solid.

3. 3

   Transfer to resealable plastic bags if storing for more than 2 days.

4. 4

   Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy.

5. 5

   Repeat with second tray of cubes and remaining 1/2 cup soy creamer.

* Per serving · 4 servings · Values may vary.

No additional tips available.