Spicy Thai Coconut Milk "Ice Cream"

We had the most amazing vegan coconut milk gelato while on vacation--creamy, full flavored, and decadent, I knew I had to give it a try at home! I found a couple recipes for coconut milk ice cream online, but I really wanted a no cook recipe so I could eat it a few hours later. I also wanted to try a spicy peanut flavor like I had previously made from the Jeni's Splendid Ice Creams at Home book. I mashed up a couple recipes, threw in some fun ingredients and went for it!

And away we go!!...

Spicy Thai Coconut Milk "Ice Cream"

Ingredients

• 1 15oz can full fat coconut milk
• 1/4 C agave nectar
• 2 tsp Sriracha
• 1/4 tsp salt
• 1 tbsp arrowroot
• 2 tbsp crunchy peanut butter

Method

1. Combine all ingredients except the peanut butter, in a high-speed blender, blending until smooth.
2. Pulse the peanut butter in for a few seconds to blend.
3. Pour into a bowl and chill completely in the refrigerator until ready to use.
4. Pour into an ice cream machine, following the manufacturer's instructions.
5. Freeze for at least a few hours for the ice cream to firm up before serving.