2 x 13.5 oz cans coconut milk, refrigerated overnight
¼ cup granulated white sugar or coconut sugar
¼ cup agave nectar or maple syrup
2 teaspoons vanilla extract
pinch of salt
1 1/2 cups peanut butter
1/2 cup chocolate, chopped and melted in the microwave
4.7 oz bag Mini Dark Chocolate Justin’s Peanut Butter Cups, quartered
¼ cup peanuts, halved or chopped
Place the ice cream machine bowl insert into the freezer overnight.
Line a freezer-safe 9” loaf pan with parchment paper.
Combine cold coconut milk, white sugar, agave nectar, vanilla extract and a pinch of salt in a blender. Blend for 1-2 minutes until thick and frothy.
Remove the frozen bowl from the freezer and attach to the ice cream machine. Follow your ice-cream machine’s directions to churn the ice cream. Allow the ice cream to churn for 15 minutes.
Add 1 cup of peanut butter and the peanut butter cup chunks to the ice cream and churn for an additional 5 minutes.
Transfer half the ice cream to the prepared loaf pan and spread in an even layer.
Melt 1/2 cup peanut butter in the microwave for 15 seconds or until fully melted. Drizzle half of the melted peanut butter onto the first layer of ice cream and swirl with a knife.
Drizzle half of the melted chocolate over the ice cream. Top with a final layer of the remaining ice cream.
Smooth the ice cream, drizzle with the remaining melted peanut butter and melted chocolate. Sprinkle chopped peanuts over the top of the ice cream.
Freeze for 5 hours before serving.