Chocolate Peanut Butter Ice Cream

Ingredients

• 2 cans full-fat coconut milk, refrigerated overnight
• 1/3 cup unsweetened cocoa powder
• 1/2 cup allulose
• 1 tsp vanilla extract
• pinch of salt
• 1/3 cup natural peanut butter, warmed slightly

Method

1. 1

   Scoop the solid cream from the chilled coconut milk cans and whip with a mixer until stiff peaks form.

2. 2

   Whisk cocoa powder into a small amount of hot water to form a paste, cool slightly, then fold into the whipped cream along with allulose, vanilla, and salt.

3. 3

   Pour half the chocolate mixture into a loaf pan.

4. 4

   Warm the peanut butter for about 10 seconds in the microwave until just pourable, then drizzle half over the chocolate layer — warming it slightly like this is what keeps the peanut butter soft enough to swirl and ripple through the ice cream in distinct streaks once frozen; cold, stiff peanut butter just freezes into hard, unchewable clumps instead.

5. 5

   Add the remaining chocolate mixture, drizzle the remaining warmed peanut butter on top, and swirl gently with a knife. Freeze at least 6 hours (plus 6h freeze).