Peanut Butter Coconut Ice Cream and Surprises!

Hello Everyone!
We've been a little slower to the blogging recently because we are making some changes! I don't want to give away too much, but soon you can expect to see a very exciting "facelift" to our blog. We've all done so much growing over the last few months and it's time for our little blog to grow too!
In the meantime, I wanted to post a yummy recipe for ice cream (since it is Summer!!!). Enjoy!
xo ginny

PEANUT BUTTER COCONUT ICE CREAM

A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker.

Ingredient List

Serves 6

• 1 13.5-oz. can light coconut milk (1 1/2 cups)
• 1/2 cup Organic maple syrup
• 1/2 cup Organic crunchy peanut butter
• 1 tsp. Fair Trade vanilla extract
• 1 cup French vanilla soy creamer, divided

Directions

1. Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
2. Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining ½ cup soy creamer.