Chick-O-Stick Ice Cream

Oh hell yes.

1½ c. coconut milk
1¾ c. soy milk, or other non-dairy milk
¾ c. sugar
1/3 c. peanut butter
2 T. arrowroot
1 t. vanilla extract
1 c. chopped Chick-O-Stick pieces

Mix ¼ cup of coconut milk with the 2 tablespoon of arrowroot and set aside.

Mix the coconut milk, soy milk, sugar, and peanut butter together in a saucepan, and heat. As it heats, whisk the mixture so the peanut butter blends into the milk. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add Chick-O-Stick pieces in the last five minutes of freezing.