Ingredients

1 395g can organic coconut milk, chilled.
3/4 cup light brown sugar
1/2 cup organic natural peanut butter with sea salt
1 tbsp organic coconut oil, room temp/liquid
1 tsp good vanilla extract
Scant 1/4 teaspoon xanthan gum
3 tbsp dark chocolate shavings

Method

Prepare your ice cream maker ahead of time by freezing the canister overnight. You’ll also need a good blender to whip the ice cream mixture.

Combine the chilled coconut milk, light brown sugar, natural peanut butter, coconut oil, vanilla extract and xanthan gum in a blender. Whip until all the sugar is dissolved and the mixture is creamy and frothy.

If the mixture is warm, chill it before adding it to the ice cream maker.

Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.

Add in the shaved dark chocolate.

Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.

Scoop into a freezable container, cover and freeze.