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)
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.
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.
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.
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.
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.
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.