Name: Peanut Butter Cinnamon Ice Cream
Ingredients: 1 – 14 oz can coconut cream or milk; 1 cup Smucker’s Natural peanut butter; 3/4 cup pure maple syrup; 1 tsp ground cinnamon; 1 tsp pure vanilla; 1/2 tsp Real salt

Many celiacs also have a hard time digesting dairy. I know I did and quickly learned I couldn’t eat.

Peanut Butter Cinnamon Ice Cream

A few store brands worked for a while but as my body healed I just couldn’t digest them either. One ingredient can ruin it all!

This creation is creamy and delicious and just works.

Courses: Dessert

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Ingredients

Servings

1 – 14 oz can coconut cream or milk
1 cup Smucker’s Natural peanut butter
³⁄₄ cup pure maple syrup
1 tsp ground cinnamon
1 tsp pure vanilla
¹⁄₂ tsp Real salt

Instructions

Add all ingredients to a blender. Blend until smooth and creamy. Scrape down the blender sides if needed to really incorporate all the ingredients. Blend again.
Pour into a freezer friendly container. Feel free to divide amonst smaller containers for portion control.
Freeze until harden. About 4 hours or overnight. Thaw on the counter a few minutes before enjoying.

Keywords: ice cream, peanut butter

Peanut Butter Cinnamon Ice Cream