The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
This ice cream is better-for-you and just might be better than the traditional frozen treat!
Made from a base of coconut milk and sweetened with sugar-free monk fruit and maple syrup, this luscious dessert gets a little crunch from Navitas cacao nibs, a delicious alternative to traditional chocolate!
All you need is 10 minutes, a blender and loaf pan and you’ll be well on your way to scoopin’!
- Prep time:
- Total time:
- 2 cans coconut milk or coconut cream, chilled
- ¼ cup monkfruit sweetener (I use sugar-free Lakanto, but standard sugar can be used)
- ¼ cup maple syrup (I use sugar-free Lakanto, but any maple syrup can be used)
- 1 Tbsp. vanilla extract
- 1 cup natural peanut butter
- ¼ cup Navitas cacao nibs
- Pinch of salt
- Freeze an empty loaf pan overnight.
- Blend together all of the ingredients until smooth.
- Pour the blended mixture into the chilled loaf pan and top with additional cacao nibs.
- Use a spoon to stir in the cacao nibs and cover the loaf pan in tin foil.
- Allow the ice cream to freeze overnight to completely harden.
- To serve, allow the ice cream sit out of the freezer until soft enough to scoop.