Chocolate Soy Nut Butter Ice Cream
Indulge in the rich, velvety decadence of Chocolate Soy Nut Butter Ice Cream, a dairy-free delight that’s as creamy as it is irresistible. This recipe combines the wholesome creaminess of full-fat coconut milk and almond milk with the nutty sweetness of soy nut butter and the deep flavor of unsweetened cocoa powder. Sweetened with just the right amount of granulated sugar and finished with a hint of pure vanilla extract, this luscious frozen treat delivers big flavor without the need for traditional dairy ingredients. Whether churned to perfection in an ice cream maker or enhanced with optional dark chocolate chips for extra texture, this homemade ice cream is the perfect dessert for anyone seeking a plant-based, gluten-free indulgence. Ready in just 15 minutes of prep time and perfect for a hot summer day or a cozy night in, this recipe is sure to become a freezer staple. Serve it in bowls, cones, or as part of your favorite sundae for a treat that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 1 cup Soy nut butter
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips (optional, for mix-ins)
Instructions
In a medium saucepan over medium heat, combine the full-fat coconut milk, almond milk, granulated sugar, and salt. Stir gently and cook until the sugar dissolves completely, about 3-5 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and whisk in the unsweetened cocoa powder until fully incorporated with no lumps.
Add the soy nut butter to the mixture and whisk until smooth and well combined.
Stir in the pure vanilla extract, and let the mixture cool to room temperature. For quicker cooling, you can pour the mixture into a clean bowl and place it over an ice bath, stirring occasionally.
Once cool, transfer the mixture to a blender, and blitz for 15-20 seconds to ensure the ingredients are emulsified. This step will result in a creamier texture.
Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
If you’d like to add dark chocolate chips, fold them into the ice cream during the last few minutes of churning.
Once churned, transfer the ice cream to an airtight container, and freeze it for at least 2-4 hours to allow it to firm up.
Serve scoops of the chocolate soy nut butter ice cream in bowls or cones. Enjoy!
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 148.0 g | 740% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 88.1 g | 315% | |
| Total Sugars | 232.5 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1609 mg | 124% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 5474 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
