Chocolate Peanut Butter Nice Cream

I've had a hankering for ice cream lately and I slightly over did ice cream this last week. I still want something ice creamy but not so heavy. 

This was a rich, but not overly sweet delicious (n)ice cream. Make this dessert. You won't be disappointed. 

Chocolate Peanut Butter Nice Cream

Recipe from Wholesum Yum

Serving size 1/2 c

1 13.5-oz can Coconut milk (full-fat)

1/2 c Peanut butter (creamy, no sugar added)

1/3 c Coconut oil (measured solid, then melted)

1/4 c Cocoa powder

1/2 c Powdered allulose (or any powdered sweetener*)

1 pinch Sea salt (optional - to taste)

Puree all ingredients in a powerful blender or food processor, until smooth.

Pour the mixture into a 1 1/2 or 2 quart (2 liter) glass freezer safe container. Cover and freeze for 30 minutes, then stir well, especially stirring away from the sides into the center. Cover and freeze for 30 more minutes and stir again. Cover and freeze for 2-3 more hours, until firm.

Chocolate peanut butter nice cream is the best consistency after freezing for 3-4 hours. If storing for longer, simply thaw on the counter for about an hour to soften before eating.