This vegan ice cream akes a classic flavor combination, peanut butter and chocolate, and uses cashew milk to make for an extra rich ice cream.
Makes 1 quart; Time 45 minutes

Ingredients:

1⁄2 cup raw, unsalted cashews

1 cup granulated sugar

1⁄4 cup cocoa butter

2 tbsp. plus 2 tsp. coconut oil

1⁄2 tsp. kosher salt

2 tbsp. plus 2 tsp. smooth all-natural peanut butter

3 tbsp. unrefined peanut oil

1⁄4 cup finely chopped bittersweet chocolate

1 cup plus 2 Tbsp. coconut milk

METHOD OF PREPARATION
1. Soak cashews overnight in water. The next day, drain and transfer to a blender with 10 tablespoons water; purée until smooth.
2. Combine sugar and 3 tablespoons water in a small saucepan over medium-high; cook until sugar has dissolved, about 4 minutes, then remove from heat. Whisk in cocoa butter, coconut oil, and salt until salt has dissolved, 2 minutes more. Place in a blender with cashew and coconut milk, plus the peanut butter and oil, then purée. Refrigerate until cold; transfer to an ice cream maker and process according to manufacturer's instructions until churned and thick. Add chocolate in the last minute of churning. Transfer to an airtight storage container; freeze until set, at least 4 hours. Ice cream will keep, frozen, for up to 1 week.