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Chocolate Peanut Butter Ripple Ice-Cream

Yields1 Serving

So delicious, you won't want to share!

Gf, GrF, EF, can be NF, can be GAPS friendly too!
 1 cup organic milk (preferably un-homogenised)
 1 cup pure cream
 ¾ cup organic peanut butter (or nut or seed butter, crunchy or smooth)
 ½ cup Changing Habits Rapadura Sugar or honey
 2 tbsp Homemade Vanilla Essance
 1 tbsp filtered water
 1 cup Changing Habits Cacao Melts</ (amount depends on how dark you like it)
 ¼ tsp Changing Habits Seaweed Salt
1

In a saucepan simmer the milk, cream, peanut butter, cacao melts and sugar or honey over a medium heat, stirring until smooth.

2

Stir in the vanilla and salt and cool to room temp.

3

Freeze the mixture in an ice-cream maker according to the manufacturer's instructions. (If you have a thermomix, pour the mixture into a container until it is almost frozen, then cut into blocks and place in the thermomix bowl and blitz on high (Speed 7-9) for a few minutes until it resembles a smooth ice-cream).

4

If you would like to add swirls to the mixture, pour half into a container and add extra peanut butter (+ melted cacao melts if you want) on top, then with a spatula, swirl it through the mixture to create a swirled pattern. Pour the rest of the icecream on top carefully and repeat the swirling process again with additional peanut butter and melted cacao melts.

5

Place in the freezer until set.

6

Serve with a few roasted, chopped peanuts and enjoy!!