INGREDIENTS:

2 14 oz. Organic coconut milk ( I use Trader Joe’s brand)

1 cup. 100% natural peanut butter ( I like Adams crunchy peanut butter; read the ingredients and make sure that whatever you get only contains peanuts and maybe a bit of salt in the ingredient’s list)

1 cup. raw coconut sugar ( I use Trader Joe’s brands)

2 scoops of collagen powder ( I use Vital Proteins collagen peptides)

1/2 cup organic cacao powder ( I use the brand Fair Trade)

3 handful of raw unsalted chopped almonds

70% cacao chocolate of your choice ( I buy mine in bulk at Sprouts, I think it’s imported from Colombia. Use whatever you have on hand, just make sure it is mostly good for you chocolate )

INSTRUCTIONS:

1. Blend coconut milk, peanut butter, coconut sugar, collagen powder, and cacao powder at low/medium speed, You are basically just wanting to combine the ingredients without over blending.

2. Add chopped almonds and pulse ever so slightly, only to combine, Be careful not to overdo the pulsing so that your chopped almonds remain someone intact. We want a crunchy ice cream.

3. Do the same with the chocolate, as a last step.

4. If you are using an ice cream maker, this will be the point in which you will pour the mixture into your ice cream maker and proceed according to the instructions on your machine’s manual. Once it has been churned, you can either eat it now, or freeze to enjoy later.

5. If no ice cream machine available, pour the mixture into a freezer-safe container and freeze at this point. Give it a couple of hours and enjoy.