This decadent Chocolate Peanut Butter Ice Cream has ripples of peanut butter and dark chocolate going throughout the luscious coconut milk ice cream base. It is dairy free, vegan and with a different nut butter it can be made paleo friendly.
Let me confess this right here, I wasn’t always into peanut butter or any nut butter for that matter. Growing up in Germany, we didn’t really have peanut butter or anything peanut flavored. Nutella was our spread of choice.
I remember the first time that I tried peanut butter; I thought it just wasn’t sweet enough as a sandwich spread. At the time, I didn’t know that it is usually paired with jam or honey (my husband’s favorite).
Once we moved to Canada, I slowly warmed up to peanut butter – especially in combination with chocolate. I mean, who can resist Reese’s peanut butter cups?
Since starting to love nut butter, I’ve made countless desserts that combine peanut butter and chocolate – like these no-bake peanut butter chocolate oatmeal cookies for example.
But I’ve only recently started to make homemade ice cream and of course, I needed to give it a chocolate & peanut butter spin as well.
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How to make peanut butter ice cream
This homemade ice cream recipe is churned. Unlike my no-churn vegan pumpkin ice cream, this recipe does require an ice cream maker.
Here is the one I use – the Cuisinart 2Qt Frozen Yogurt, Sorbet & Ice Cream Maker
After years of making only no-churn or frozen banana-based (nice cream) ice cream recipes, it was such a treat when I got to try an ice cream maker for the first time. That was at my sister’s house.
It isn’t by any means a quick process – first the inside bowl needs to be kept in the freezer for 24 hours, and after the churning process there is another minimum 4-5 hour chilling period.
But it is all worth it in the end when you get to dig into the luscious coconut milk peanut butter ripple ice cream. So creamy and smooth, with little surprise flecks of peanut butter and dark chocolate.
Coconut Milk Ice Cream Base
And I wouldn’t be me, had I resorted to the traditional heavy cream and white sugar ice cream base. Of course mine is a healthy peanut butter ice cream recipe with coconut milk as the dairy-free base and maple syrup as unrefined sweetener.
This is a very easy (though not quick) recipe. Simply combine the coconut milk with maple syrup and vanilla extract. Turn on the ice cream maker with the churning blade in place.
Slowly pour in the sweetened coconut milk and churn it until it is almost done. If your ice cream usually completes churning after 40-45 minutes, stop 5 minutes short of that (at about 35-40 minutes).
Actually, keep the machine running while drizzling in the melted chocolate and almost all of the peanut butter. Let it churn enough to create ‘ripples’ but watch out not to let it get all combined.
Fill the peanut butter and chocolate ice cream into a freezer-safe container (I am using a loaf pan). Drizzle the last 2 tablespoons of peanut butter over the top and swirl it into the mixture with a knife.
Now the chocolate peanut butter swirl ice cream needs to firm up in the freezer for at least 4-5 hours. After that let it sit on the counter at room temperature for a couple of minutes until it becomes scoopable.
Serve it in little bowls or cones, whichever you prefer. Or use it to make ice cream sandwiches or even in an ice cream cake.
I brought this vegan peanut butter ice cream to a family BBQ potluck and it was a huge hit with everyone. No wonder though, since this is essentially chocolate peanut butter cup ice cream – who could resist?
Items I used for this Peanut Butter Cup Ice Cream
This is the wonderful machine, Cuisinart Ice Cream Maker, that creates the luscious creamy ice cream texture.
I always look for coconut milk that is purely coconut milk (sometimes called extract) and water. Aroy-D brand is always a safe bet.
Whenever I don’t make my own peanut butter Costco’s All-Natural Peanut Butter is my go to. Nothing but Valencia peanuts and sea salt is exactly how I like my peanut butter.
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Chocolate Peanut Butter Ice Cream
This decadent Chocolate Peanut Butter Ice Cream has ripples of peanut butter and dark chocolate going through the luscious coconut ice cream base. It is dairy free, vegan and with a different nut butter it can be made paleo friendly.
- 3 cups full fat coconut milk
- 1/2 cup maple syrup coconut nectar or agave
- 1 teaspoon vanilla extract
- 1/3 cup natural peanut butter also works with other nut or seed butter, divided
- 2 ounces quality dark chocolate melted
If you have an ice cream maker with a freezer bowl, place it in the freezer at least 24 hours before making the ice cream.
Combine the coconut milk with maple syrup (or other liquid sweetener) and vanilla extract.
With the ice cream maker running, pour in the coconut milk mixture and let it churn until the ice cream is almost done (about 35-40 minutes).
With the machine still running, pour in the melted chocolate and all but 2 tablespoons of the peanut butter. Let it churn just a few more times to create 'ripples', but not too much to mix it all in.
Transfer the ice cream in to a freezable container. Spoon the remaining 2 tablespoons of peanut butter on top and swirl into the ice cream with a knife or similar
Freeze the Chocolate Peanut Butter Ice Cream until firm (4-5 hours minimum).
To serve, let it sit on the counter for a few minutes to make scoopable. Serve in bowls or cones.