Coconut Peanut Butter Ice Cream (with Miso Caramel)


Ice Cream


2 cans full-fat coconut milk
100g granulated sugar
100g Freda’s Toasted Coconut peanut butter
1 1/2 tbsp cornflour
1/4 tsp salt
2 tsp vanilla extract


  1. The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
  2. Measure out 2 tbsp of coconut milk and set aside.
  3. Add remaining coconut milk, sugar, peanut butter and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
  4. Stir in the cornflour to the reserved coconut milk until well combined.
  5. Add cornflour/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.
  6. Boil for 5 minutes, stirring frequently, until the cornflour is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.
  7. Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer’s instructions. Churn until it becomes thick and resembles soft serve.
  8. You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
  9. Serve with toasted coconut flakes, extra Freda’s Coconut and miso caramel*.

*Miso caramel

  1. Add 200g caster sugar, 100g vegan butter or margarine, 120ml cashew milk and 3 tbsp white miso paste to a heavy-based pan, over a low heat. Simmer and whisk until the caramel sauce has thickened. Should take 12-16 minutes.
  2. Decant into a sterile jar, cap, and leave to cool at room temperature before storing in the fridge (cause of the sugar content, this caramel sauce will keep for several months).

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