Peanut Butter Coconut Ice Cream

• 1 13.5-oz. can light coconut milk (1 1/2 cups)
• 1/2 cup maple syrup
• 1/2 cup crunchy peanut butter
• 1 tsp. vanilla extract
• 1 cup French vanilla soy creamer, divided

1. Puree coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth.
2. Pour mixture into 2 ice cube trays, and freeze solid.
3. Transfer to resealable plastic bags if storing for more than 2 days.
4. Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy.
5. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.

light coconut milk, maple syrup, crunchy peanut butter, vanilla extract, soy creamer

Taken from www.vegetariantimes.com/recipe/peanut-butter-coconut-ice-cream/ (may not work)