Pretty Delicious Life

1 Line a small baking sheet with wax or parchment paper + spoon out 6 individual tbsp of peanut butter. Place baking sheet in freezer.
2 Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
3 While still heating, stir in cocoa powder, pinch of salt, and gelatin whisking again to combine.
4 Pour chocolate ice cream base into a heat proof container and transfer to fridge to cool completely.
5 Once cool, about 30-45 minutes usually does it, add mixture to frozen bowl of ice cream maker + churn according to machine instructions.
6 When ice cream is done churning, remove PB from freezer. Spoon ice cream into desired container, layering in frozen PB throughout.
7 Place in freezer allowing to harden. Ice cream should be ready in 1-2 hours.
8 When eating the next day, ice cream may need 15 minutes at room temp to thaw + become scoopable again.