Peanut Butter Coffee Ice Cream

Peanut Butter Coffee Ice Cream
Makes about 4+ cups
1 cup lite organic coconut milk
2 Tbsp freshly ground coffee
2 cups organic full fat coconut milk, chilled
3/4 cup peanut butter
3/4 cup agave nectar
2 tsp pure vanilla extract
1 tsp coffee extract
1/8 tsp sea salt

Place lite coconut milk and coffee grounds in a small saucepan and bring to a boil.  Remove from heat and chill until very cold to allow coffee to steep, then strain to remove grounds.  Pour strained milk into a blender and combine with all ingredients except brittle, and process until well blended.  Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid and place in the freezer for at least a few hours, or overnight to firm up for best results.

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