1 14-oz. can organic coconut milk, chilled
3/4 cup coconut sugar
1/2 cup organic natural peanut butter with sea salt
1 tablespoon organic coconut oil, room temp/liquid
1 teaspoon vanilla extract
Scant 1/4 teaspoon xanthan gum
Prepare your ice cream maker ahead of time by freezing the canister overnight. You’ll also need a good blender or Vita-Mix to whip the ice cream mixture.
Combine the chilled coconut milk, coconut sugar, peanut butter, coconut oil, vanilla extract and xanthan gum in a blender or Vita-Mix. Whip until all the sugar is dissolved and the mixture is creamy and frothy.
If the mixture is warm-ish, chill it before adding it to the ice cream maker.
Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.
Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.
Scoop into a freezable quart container, cover and freeze.
Makes roughly three cups of creamy gluten-free vegan ice cream. Serve in small single scoops, as it is rich.