Peanut Butter Ice Cream (Dairy Free & Sugar Free!)

Peanut butter and ice cream might be my two favorite things in the world so I was pumped that this guilt-free, health packed experiment came out well :) This came out increeeeeedibly delicious. Soft, smooth, rich & creamy even when frozen. Often times when you have home made ice cream and freeze it, it gets icy but this stayed creamy. Dairy free and no sugar added, full of good fats! Dig in ;)

5 egg yolks
1 cup xylitol
1 cup unsweetened coconut milk
1 can coconut milk (recommend thai kitchen)
1/2 cup Trader Joe's natural valencia peanut butter (no sugar or oils added)
1 tsp sea salt

In a medium saucepan place the egg yolks and sweetener in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the can of coconut milk. Place the saucepan onto medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat and stir in the coconut milk milk, peanut butter and salt. Let cool completely in freezer. Place into your ice cream machine until it firms into a thick consistency, kind of like a frosty. Freeze until set. Enjoy :)