Smooth, salty, and 100% vegan.
3/4 cup raw sugar 1 1/4 to 1 1/2 teaspoons kosher salt, to tasteIn a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, add peanut butter, cover very tightly, and blend for 30 seconds. Pour into an airtight container, then add vanilla extract and salt to taste.
Cover mixture and chill in refrigerator until it is very cold , then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.
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