Pretty peanut & honey ice-cream

On our second day of what promises to be at least a four day stretch of 40c plus temperatures there isn't much in the way of doing anything other than lying still cursing the suns rays on my mind.
But, of course, there is one bonus to being trapped inside by the insane heat that is the hallmark of Sunraysia summers, and that of course my lovely friends is ice-cream.  
With the pretty speckles of pulsed roasted peanuts floating in the honey sweetened ice-cream, this dairy free deliciousness is definitely on the healthier side of ice-creams without any loss of the creaminess you have come to love from milk based ice-cream. 
The only thing I would advise is if you're stuck in a heatwave making this ice-cream you may want to have roasted the peanut ahead of time.

Peanut honey ice-cream


300 grams Tofu
50 grams Panela
1/2 teaspoon Salt
2 tablespoons Coconut Oil
140 grams Coconut Cream
3 tablespoons Olive Oil
80 grams Honey
100 grams Raw Peanuts
1/2 teaspoon Apple Cider Vinegar
1/2 teaspoon Xanthan Gum


Optional: Preheat oven to 150c. Spread Raw Peanuts on baking tray and place in oven, roast 15 minutes.  Remove from oven and allow to cool.

Place peanuts, coconut oil, and olive oil in a blender and process until smooth. 

Add coconut cream and blend until mixed. Repeat with sugar, salt and honey.

Add apple cider vinegar and while blender is running tip in xanthan gum.

Pour into ice-cream maker and process as per it's directions.  If you don't have a machine, try David Lebovitz's instructions here.


Best served:

Hiding out from the heat as the air from the fan gently brushes your skin.