Salted Peanut Butter and Honey Ice Cream Recipe

Creamy coconut milk peanut butter and honey ice cream without dairy. Rich, delicious, and easy-to-make ice cream! Use less salt if your peanut butter already has salt (just add salt to taste).

– 2 cans coconut milk (28 ounces total), either 2 cans full fat or 1 can full fat and 1 can light – ¾ cup honey – ½ cup creamy, natural, unsalted peanut butter – 1 teaspoon pure vanilla extract – ½ teaspoon fine grain sea salt – 1 ½ teaspoons arrowroot starch (optional), whisked with a few tablespoons of the coconut milk mixture – Dash ground cayenne pepper (optional)


Step 1


Mix coconut milk, honey, peanut butter, vanilla, and salt in a Dutch oven or large, heavy-bottomed pot. Whisk frequently as the mixture simmers over medium-high heat to avoid scorching.

Step 2

If not, whisk vigorously until the mixture is well blended. Remove pot from heat if not using arrowroot starch. Put a few tablespoons of arrowroot starch-containing ice cream in a small bowl.

Step 3

Whisk the bowl of arrowroot starch to remove lumps. Add the mixture to the pot and whisk frequently for 1 minute. Remove pot from heat. Use a heat-safe mixing bowl to cool the mixture.

Step 4

Place the bowl in the refrigerator until the mixture is completely chilled after cooling to room temperature. Freeze your future ice cream container if it's glass or metal.

Step 5

Use a spoon to remove the thickened top layer of arrowroot starch and discard it. Stir the chilled mixture one last time and pour it into your ice cream maker.

Step 6

Follow your manufacturer's instructions, then transfer to a chilled container and freeze for several hours. Scoop the ice cream after 5 minutes at room temperature if you used 1 can light coconut milk.

See Also

Plum Crisp with Pistachio, Oat and Almond Meal Topping Recipe