1 can coconut milk
1/2 cup almond milk
2T cocoa pwdr
3T peanut butter to swirl (use a natural and organic pb)
To make this ice cream I used a cusinart ice cream maker. It wasn’t very expensive, and it’s very easy to use. Alternately, you can just pop the liquid into the freezer, going back occasionally to stir as it hardens.
The ice cream:
Combine the milks and the coconut powder in a small saucepan. Heat the mixture and stir until the powder is combined. I use raw cocoa powder. Even though you are heating the mixture it is still better to use a natural product.
Once the mixture is combined you should chill it in the refrigerator until is is at least body temperature. About 15 minutes.
Add the agave and mash the banana and add that as well.
Now you can pour it into your machine!
If you are not using a machine, put the mix in your freezer for about 40 minutes. Once the edges start to freeze mix them into the center so that the whole mix can cool evenly.
If you have a machine it will churn for you. Once it has begun to reach a nice frozen smooth consistency you can add the peanut butter.
Allow it to mix in. The whole process in the machine should take about 30 minutes.
If you are using he freezer, just swirl the pb when the mix had completely frozen. It will take a few hours to freeze completely, so keep stirring and check its progress every hour to stir.
It should look like the above picture.
Now your ice cream is done! You can eat now or later. If it gets too hard in the freezer just microwave it for a few seconds.
You can use this base of milks and add any kind of flavors! The possibilities are endless. I love ice cream and will be making a lot this summer!!!