Ingredients
| 3½ | cups almond milk or coconut milk |
| ¾ | cup honey or brown rice syrup |
| ½ | cup Justin’s® Classic Almond Butter |
| 1 | vanilla bean, split, seeds scraped out and bean reserved |
| ½ | teaspoon salt |
| 2 | teaspoons arrowroot powder whisked into 2 tablespoons almond milk |
| 4 | Justin’s® Dark Chocolate Peanut Butter Cups, chopped |
Directions
In heavy saucepan, combine milk, honey, almond butter, scraped vanilla bean and pod and salt. Bring to simmer whisking constantly.
Remove 2 tablespoons hot mixture into small bowl. Add arrowroot mixture and whisk until smooth; pour back into saucepan, whisking in and bringing back to simmer 1 minute. Remove from heat. Remove vanilla bean pod. Pour mixture into bowl. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled.
Scoop thickened top layer off and discard. Freeze mixture according to ice cream maker manufacturer’s instructions, adding chopped peanut butter cups at the end of processing.