
Chocolate Peanut Butter Coconut Milk Ice Cream Recipe
If you’re a fan of rich, creamy desserts, you’ll love this Chocolate Peanut Butter Coconut Milk Ice Cream recipe. This dairy-free delight combines the irresistible flavors of chocolate and peanut butter, all while using coconut milk as a base for a truly indulgent treat. Perfect for those who are lactose intolerant or simply looking for a healthier alternative, this ice cream is not only delicious but also easy to make.
Coconut milk brings a unique creaminess to ice cream that is often hard to achieve with other dairy-free alternatives. It provides a rich texture and enhances the flavor profile without overpowering the chocolate and peanut butter. Additionally, coconut milk is packed with healthy fats, making it a great option for those on a paleo or vegan diet.
To make this delectable Chocolate Peanut Butter Coconut Milk Ice Cream, gather the following ingredients:
In a medium saucepan, whisk together the coconut milk, cocoa powder, maple syrup, and sea salt. Heat the mixture over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, then transfer it to the refrigerator. For best results, chill for at least 2 hours or overnight. This step is crucial for achieving a smooth texture in your ice cream.
Once chilled, remove the mixture from the refrigerator. In a small bowl, whisk the peanut butter until smooth. Gradually incorporate it into the chocolate mixture until fully combined.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container and stir it every 30 minutes until it reaches your desired consistency.
If you’re using chocolate chips or nuts, fold them into the ice cream during the last few minutes of churning or just before freezing.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.
This Chocolate Peanut Butter Coconut Milk Ice Cream is a delightful treat that’s both indulgent and dairy-free. With its rich flavors and creamy texture, it’s sure to please everyone in the family. Whether you enjoy it on a hot summer day or as a comforting dessert, this homemade ice cream is a guilt-free way to satisfy your sweet tooth. So grab your ingredients and get ready to enjoy a scoop (or two) of this heavenly dessert!
To make this ice cream, you will need 2 cups of full-fat coconut milk, ½ cup of natural peanut butter, ½ cup of cocoa powder, ½ cup of maple syrup, 1 teaspoon of vanilla extract, and a pinch of sea salt. Optional mix-ins include chocolate chips and crushed nuts.
Coconut milk is used for its unique creaminess and rich texture, which enhances the flavors of chocolate and peanut butter. It is also a healthy alternative for those on paleo or vegan diets, as it contains beneficial fats.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes to break up ice crystals until the ice cream reaches a smooth and creamy consistency.
After churning, transfer the ice cream to an airtight container and freeze it for at least 4 hours, or until firm. Let it sit at room temperature for a few minutes to soften before scooping.

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