Dairy-Free Chocolate Peanut Butter Ice Cream
Indulge in the creamy, decadent delight of Dairy-Free Chocolate Peanut Butter Ice Cream, a luscious frozen treat that's perfect for those seeking a non-dairy dessert option. Made with rich, full-fat coconut milk and a touch of unsweetened almond milk, this recipe achieves a velvety texture without any cream or milk. The deep chocolate flavor comes from cocoa powder, naturally sweetened with maple syrup, and swirls of creamy natural peanut butter add irresistible nutty decadence. With just 10 minutes of prep time and minimal effort using an ice cream maker, this vegan-friendly dessert is a guilt-free indulgence. Whether you're lactose-intolerant, vegan, or simply love the pairing of chocolate and peanut butter, this homemade ice cream is bound to satisfy every craving. Perfect for summer gatherings, late-night snacking, or an elegant dairy-free dessert option!
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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
Directions
Step 1
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.
Step 2
Add the maple syrup, vanilla extract, and salt to the saucepan. Stir to combine and remove from heat.
Step 3
Pour the mixture into a blender and add the second can of coconut milk and almond milk. Blend until smooth and fully incorporated.
Step 4
Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours or overnight to chill thoroughly.
Step 5
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.
Step 6
While the ice cream is churning, gently warm the peanut butter in a microwave-safe bowl for about 15-20 seconds to soften.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (1162.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3105.8 |
| Total Fat 259.8g | 0% |
| Saturated Fat 186.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1293.4mg | 0% |
| Total Carbohydrate 201.8g | 0% |
| Dietary Fiber 40.3g | 0% |
| Total Sugars 146.1g | |
| Protein 56.9g | 0% |
| Vitamin D 22.0IU | 0% |
| Calcium 361.6mg | 0% |
| Iron 33.4mg | 0% |
| Potassium 3532.9mg | 0% |
Source of Calories