This Carob Peanut Butter Ice Cream is amazing! Recently, I have been in the mood for everything and anything peanut butter. I am not quite sure why I am having this craving but chocolate and peanut butter just makes my mouth water. My husband and I have a little routine each night. Once we get our little guy to bed I will make us a tasty dessert. It will vary between ice cream, almond milk shakes, bananas and peanut butter or just a bowl of fruit. This dessert is something that we both look forward to after a day of working (for him) and chasing around our little monster (for me). The other day I decided to add some peanut butter into our usual carob ice cream and it turned out to be a smash. It was so good that now I cannot get enough and I want it every day. I think I may have a problem. Hah. So I share this recipe with you in hopes that you too will become obsessed with it. Kidding. Well kind of.
*What is carob? It is most commonly used as a chocolate substitute and although it is not as flavorful as cocoa there are plenty of things you can do to get it close. Carob is caffeine-free and contains three times as much calcium as cocoa.
2 c almond milk
1/2 c raw cashews
6 dates, pitted
2 tbsp carob powder
1-2 tbsp peanut butter
1/2 tsp vanilla
Place all ingredients into a high-speed blender. Blend until smooth and transfer to a medium glass dish. Place it in the freezer, uncovered for 1 hour. Stir and return to freezer for another hour. If you like the consistency at this point, by all means enjoy! Otherwise, stick the ice cream back in the freezer for an additional 30 minutes. Scoop out into bowls or mugs and serve.
*It is important you stir the mixture otherwise it becomes icy.