Vegan Peanut Butter Ice Cream

 Hi Everyone:

This recipe is a real winner if you like peanut butter, butter pecan or chocolate peanut butter ice cream. This is the first raw vegan recipe I have used where the texture is just like commercial ice cream! Koodos to Robyn from Green Smoothie Girl where the recipe was adopted. This ice cream is delicious, healthy and easy to make. All you need is a blender, ice cube trays and a freezer. Here's how it goes....

1 1/2 cups almond or cashew milk
5 medjool dates, pitted & soaked
3 TBS agave or maple syrup
4 TBS peanut butter
2 TBS almond butter
1 young coconut, meat only
1/4 tsp vanilla powder
dash salt

Blend everything until smooth. It should be fairly thick, but not too thick to pour. Adjust flavor and sweetness, then pour into ice cube trays and freeze. Just before serving blend or pulse ice cubes enough to soften. Serve immediately with chocolate shavings, raw chocolate sauce and your favorite chopped nut. My favorite are pecans.
Variation: add 2 TBS cacao powder to blender with 2 extra TBS agave or maple syrup to make a chocolate peanut butter batter.
If you do not have the raw chocolate sauce recipe, go to Alive N' Juicy and enter your e-mail address.
Wishing you great health, wealth and an abundance of energy.

Blessings,
Dr. Diondra