Peanut Butter Cup Ice Cream [Vegan] – One Green Planet

1. Soften the coconut oil in a small bowl suspended over a pot of boiling water (the underside of the bowl should not contact the water).
2. Take away from the warmth and whisk within the cacao and stevia till no lumps stay. Put aside for a couple of minutes to chill.
3. Coat the underside and sides of 5 silicone cupcake moulds. Freeze for about 5-10 minutes till set.
4. Pour a few teaspoon of peanut butter into the cupcake moulds. That is the peanut butter centre of your peanut butter cups. Freeze for one more 5-10 minutes till se
5. End the peanut butter cups by protecting the peanut butter centre with the rest of the uncooked cacao sauce. Freeze once more, till wanted this time.

For the peanut butter ice cream  

1. Peel the bananas and chop them into small slices. Place in a freezer bag and freeze in a single day.
2. Mix the coconut milk and frozen banana slices (slightly at a time) in a meals processor. After about 3-5 minutes the bananas and coconut milk should look creamy, like tender serve ice cream.
3. Pour the ice cream into an ice cream container. Swirl the peanut butter by it. Break the frozen peanut butter cups into small items and scatter them throughout the ice cream, incorporating them with a spoon.
4. Freeze for an hour earlier than serving, or till wanted. If you’re leaving the ice cream till later, you will have to defrost it for half an hour; utilizing an ice cream scoop dipped in scorching water additionally helps to kind good spherical scoops.