I did not use “natural” peanut butter.. Rather I used a creamier easier to spread version. (it was organic) but it was not that super thick kind that some brands sell. Think more along the lines of “peter pan” peanut butter.. (which I don’t recommend as a healthy choice- but thats closer to the consistency of what I used.)
If you have a peanut allergy- by all means use another nut/seed butter. Sunbutter would taste and work FANTASTIC in this recipe.
You may be able to get away with using honey or coconut palm nectar. I used agave due to the fact that it does not have a strong flavor. I saw “blonde” coconut nectar in stores the other day..I have not tried it yet, but think it may work well in this recipe. Feel free to adjust the amount of liquid sugar you use in this recipe to taste.
While I have not tried to make this ice cream sugar free, I suspect that the sugar might be needed. Without it ice cream typically become icy hard. Feel free to experiment though- and please come back to share your results!