Peanut Butter Ice Cream with Chocolate Ganache (Vegan, Gluten-Free)

I was craving peanut butter and chocolate so whipped up this ice cream (and topped it with chocolate ganache) - it comes together very quickly and you can start enjoying it within about a half hour as long as you have the ice cream maker in the freezer.

ICE CREAM

Ingredients:

3 Cups Coconut Milk (either canned, or taking the water and meat of a young coconut to make your own coconut milk is fine)

1 Cup Peanut Butter

1 Cup Dates, pitted

2 tsp Vanilla extract (alcohol-free so the ice cream will freeze)

1/8 tsp Almond extract (alcohol-free)

Blend all ingredients together until smooth, then place in an ice cream freezer and follow the manufacturers directions.

GANACHE

Ingredients

1 Cup Coconut Milk

1 Cup Bittersweet Chocolate, chopped (or as chocolate chips)

2 tsp Vanilla extract

Directions

1. Place chocolate in a heat safe bowl.
2. Bring coconut milk to a boil, then remove from heat.
3. Pour the hot milk over the chocolate and let it stand for a moment to allow the chocolate to soften.
4. Whisk chocolate and coconut milk together until smooth.
5. Store in the refrigerator for up to a week.
6. Warm and use like hot fudge over ice cream.