Peanut Butter Ice Cream with Coconut Milk

The richest, creamiest vegan ice cream I've ever made.

Peanut Butter Ice Cream, Baby.

It is sultry and steamy here. And, Babycakes, I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. With nary a trace of dairy or gluten. And apparently, it is the best homemade ice cream I have ever made (so says my ever willing, taste-testing husband).

The inspiration came via one of our favorite Los Angeles restaurants- Akasha, in Culver City. At Akasha you can always find a lovely gluten-free choice on the menu- as well as something vegan, which by default, is dairy-free. A sigh-of-relief option for those of us saddled not only with celiac disease, but a dairy intolerance as well. (As a side note, I have found it harder to dine out dairy-free than gluten-free-- chefs love their butter, cream, and cheese. And because they pre-prepare so many items on the menu, it is often impossible to find a dairy-free choice.) One of the gluten-free dessert choices at Akasha is vegan peanut butter ice cream. It. Is. Simply. Divine.

So I decided to try my hand at re-creating it.

Here's what I came up with.

You're welcome.

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