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.
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.
Keyword chocolate peanut butter ice cream
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