|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|
|2||teaspoons arrowroot powder whisked into 2 tablespoons almond milk|
|4||Justin’s® Dark Chocolate Peanut Butter Cups, chopped|
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.