Recipe at a glance * It’s easy to make * Vegan * Paleo option * Low carb option * A healthy alternative to store-bought vegan ice cream

Ingredients at a glance * full fat coconut milk * cacao * vanilla extract * maple syrup  * tapioca flour * runny peanut butter * cardamom * dark chocolate shavings (optional)

Step 1. Before you begin, ensure your coconut milk is refrigerated for at least 6 hours.

Step 2. Add all ingredients aside from 1 tbsp peanut butter to a food processor or blender and puree until fully incorporated.

Place the mixture in the freezer for 30 minutes to chill. (You can use a bowl or container of your choice to chill it or directly in a food processor or blender bowl).

Step 3. Transfer the mixture to an ice cream container or loaf pan and drizzle with the remaining peanut butter.

*If you’re not using an ice cream container, cover the mixture tightly with plastic wrap ensuring that no air is trapped. Freeze for at least 6 hours.

Step 4. Let the ice cream sit at room temperature until it reaches your desired consistency.

* Shave a little dark chocolate on and drizzle with additional peanut butter if you wish.