āļø Peanut Butter Ice-cream ā«ļø ā Ingredients: šµ 2 1/2 cups unsweetened nut milk šµ 1 1/4 cups pitted and packed soft, sticky Medjool dates (about 12 dates) šµ 3/4 cup Flora House peanut butter** šµ 1/2 cup Flora House raw cashew butter šµ 2 teaspoons pure vanilla extract šµ 3/4 teaspoon fine sea salt ā«ļø ā Instructions: š Line a loaf tin with baking paper. š In a high-speed blender/food processor, combine the cashew milk, dates, peanut butter, cashew butter, vanilla, and sea salt. Blend on high for 3 to 4 minutes or until completely smooth. š Pour the ice cream mixture into the pan. Loosely cover the pan with plastic wrap and transfer to the freezer. Freeze for at least 8 hours to set. š Allow the ice cream to sit at room temperature for 15 minutes to soften before scooping and serving. š Store in the freezer. ** peanut butter can be substituted for any Flora House nut butter ā«ļø Credit: ā” @florahouse.sa ā«ļø Follow š„, Like ā„ļø, Share š & Comment š #allnatural #blenderrecipes #capetown #capetownvegan #cashewnutbutter #florahouse #florahousefoods #healthyfood #icecream #noadditives #nothingbutnuts #nutbutter #nutrition #peanutbutter #plantbased #recipe #refinedsugarfree #vegan #veganbodybuilding #vegancommunity #veganfamily #veganfood #veganfoodshare #veganlifestyle #veganmeals #veganrecipe #veganrecipes #vegansofinstagram #vegansweets #whatveganseats https://www.instagram.com/p/BwenkpTAwrJ/?utm_source=ig_tumblr_share&igshid=1ka1eu0jf8ncs
