Prep time: 1 hour
Cook Time: 8 hours (including freezing time)
Total time: 9 hours (including freezing time)
Yield: 4-6 servings
1 cup Peanut Butter & Co. White Chocolate Wonderful or Mighty Maple peanut butter
1 1/2 cups thick Greek yogurt, plain and unsweetened
1/2 cup sugar
Pinch of sea salt
1 teaspoon vanilla
8 tablespoons organic heavy cream, plus more as needed
Garnish: Blueberry Crunchy Topping (recipe below)
1. Place all ingredients in a blender. Process the ingredients until smooth. Add more cream if the mixture is too thick.
2. Pour custard into a container. Cover and chill for a few hours, or until cold.
3. Meanwhile make the Blueberry Crunchy Topping.
4. Pour peanut butter custard into the bowl of an ice cream maker. Follow ice cream maker’s directions for churning. When mixture is the consistency of a thick soft serve ice cream, remove from the ice cream maker. Place the custard into a container. Cover and chill until frozen solid and ready to serve.
Blueberry Crunchy Topping
1 cup blueberries; rinsed cleaned and drained
1/2 cup unsweetened coconut flakes; toasted
1/4 cup salted roasted peanuts, roughly chopped
Gently toss all ingredients together and set aside.