Paleo Chocolate Peanut Butter Ice Cream
Creamy, indulgent, and completely dairy-free, this Paleo Chocolate Peanut Butter Ice Cream is the perfect treat for anyone craving a rich and satisfying dessert without the guilt! Made with full-fat coconut milk for a luscious, velvety texture and sweetened naturally with maple syrup, this recipe is both paleo-friendly and refined sugar-free. The bold flavor of cacao powder pairs beautifully with creamy natural peanut butter, while a hint of vanilla and sea salt rounds out the decadence. For an extra touch of indulgence, fold in dairy-free dark chocolate chips for a bit of crunch in every bite. With just 15 minutes of prep and no cooking required, this easy homemade ice cream is a summer essential that’s as wholesome as it is delicious. Perfect for paleo dieters, chocolate lovers, and anyone looking for a healthier frozen dessert option!
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Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 0.5 cup Cacao powder
- 0.5 cup Creamy natural peanut butter
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 cup Dark chocolate chips (optional, dairy-free)
Directions
Step 1
In a medium-sized mixing bowl, combine the full-fat coconut milk, cacao powder, creamy natural peanut butter, maple syrup, vanilla extract, and sea salt.
Step 2
Whisk the ingredients together until well combined and smooth, ensuring there are no lumps of cacao powder.
Step 3
Taste the mixture and adjust the sweetness by adding more maple syrup if necessary.
Step 4
Cover the mixing bowl with plastic wrap or a lid and refrigerate the mixture for at least 3 hours or until thoroughly chilled.
Step 5
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20-25 minutes.
Step 6
If adding dark chocolate chips, fold them into the ice cream during the last 5 minutes of churning.
Step 7
Transfer the churned ice cream into a freezer-safe container with a lid and smooth the top with a spatula.
Step 8
Cover the ice cream with a lid or plastic wrap and freeze for at least 2 hours, or until firm.
Step 9
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
| Serving size | (1184.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3574.8 |
| Total Fat 289.8g | 0% |
| Saturated Fat 202.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1243.4mg | 0% |
| Total Carbohydrate 243.7g | 0% |
| Dietary Fiber 34.3g | 0% |
| Total Sugars 193.4g | |
| Protein 57.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 297.4mg | 0% |
| Iron 35.9mg | 0% |
| Potassium 3353.5mg | 0% |
Source of Calories