Dairy-free chocolate peanut butter ice cream – creamy and yummy!
I want you all to think of my family over the past week or so, and send your sympathies their way. Why? Well, I’ve been stuffing them full of chocolate peanut butter ice cream, in an effort to find the ultimate combination of taste and creaminess. And I have succeeded. I started out with the ice cream being really thick and fudgy, and ended up with this awesome recipe.
I started out with my peanut butter choc chip ice cream recipe (here) and combined it with my chocolate ice cream recipe (here) to remove the refined sugar part of it. However, for some reason, adding coconut cream with the cocoa and peanut butter really thickened it up. So I took out some of the coconut cream and added some more almond milk. And it was still kind of thick. So I took out all the coconut cream and replaced it with almond milk. And now it’s perfect.
Again, you can feel free to experiment with mix-ins – I recommend adding some Enjoy Life dairy-free chocolate chips (see their website here) in the last few minutes of churning, but I’m sure it would work well with any sort of other nuts, candies, you name it. Try it and let me know how you go!
Chocolate peanut butter ice cream
(Gluten-free, dairy-free, no refined sugar, vegan)
Ingredients
- 1 cup peanut butter
- 1/2 cup honey
- 1/4 cup cocoa powder
- 2 cups unsweetened almond milk
- 1 tsp vanilla extract
Instructions
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Mix the peanut butter and honey together in a medium bowl.
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Add in the cocoa powder and vanilla and mix until well combined.
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Slowly mix in the almond milk until no lumps remain.
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Pour into an ice cream maker and churn according to the manufacturer's instructions.
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If desired, add in chocolate chips or other mix-ins in the last 1-2 minutes of churning.
