Dairy-Free Chocolate Peanut Butter Ice Cream
Indulge in the creamy decadence of Dairy-Free Chocolate Peanut Butter Ice Cream – a silky, plant-based treat that’s bursting with bold flavors and wholesome ingredients! Crafted with rich full-fat coconut milk, smooth cocoa powder, and the natural sweetness of maple syrup, this recipe offers a luscious chocolate base swirled with creamy peanut butter for the ultimate flavor harmony. Perfect for vegans, those with dairy sensitivities, or anyone seeking a better-for-you dessert, this ice cream combines ease and sophistication with a straightforward preparation and a luxurious texture achieved through an ice cream maker. Serve up scoops of this irresistible dessert for a crowd-pleasing treat that’s dairy-free yet utterly indulgent!
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Recipe Information
Ingredients
- 2 cans full-fat coconut milk
- 0.5 cup cocoa powder
- 0.5 cup maple syrup
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 0.5 cup creamy natural peanut butter
- 0.25 cup unsweetened almond milk
Instructions
In a medium saucepan, combine one can of full-fat coconut milk with the cocoa powder over medium heat. Whisk continuously until the cocoa powder is completely dissolved and the mixture is smooth, about 3-4 minutes.
Add the maple syrup, vanilla extract, and salt to the saucepan. Stir to combine and remove from heat.
Pour the mixture into a blender and add the second can of coconut milk and almond milk. Blend until smooth and fully incorporated.
Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours or overnight to chill thoroughly.
When ready to churn, transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
While the ice cream is churning, gently warm the peanut butter in a microwave-safe bowl for about 15-20 seconds to soften.
Once the ice cream is ready, layer half of it into a freezer-safe container. Drizzle half of the softened peanut butter over the ice cream.
Add the remaining ice cream on top and drizzle the rest of the peanut butter. Use a spoon or a knife to gently swirl the peanut butter into the ice cream.
Cover the container and freeze for at least 2 hours for a firmer consistency. Serve and enjoy your dairy-free chocolate peanut butter ice cream!
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.1 g | 336% | |
| Saturated Fat | 183.2 g | 916% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 143.8 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 372 mg | 29% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 3522 mg | 75% | |
*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.
