Yield: 3 cups
Prep Time: 50 minutes
Chill Time: 45 minutes
Freeze Time: 4 hours
Total Time: 5 hours, 35 minutes
1. Place the coconut milk in a medium saucepan. Heat over medium, stirring often until it reaches a gentle boil. Reduce heat and simmer, stirring occasionally until coconut milk has reduced by 50%, about 30 minutes.
2. Remove from heat. Stir in peanut butter, vanilla and stevia. Transfer to a large bowl, then cover and refrigerate until completely cool, about 45 minutes.
3. Whip the heavy cream to medium peaks. Scoop about ½ cup of whipped cream into the cooled coconut/peanut butter mixture. Fold to fully incorporate. Fold in the remaining whipped cream and chocolate chips. Continue folding until combined and smooth.
4. Transfer to an airtight container and freeze 4 to 5 hours. Serve and enjoy! If freezing overnight, let ice cream rest on the counter top for 25 to 30 minutes to soften up.
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