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+ servings

Vegan Chocolate Peanut Butter Ice Cream

Nicole Spiridakis
A coconut base makes this into the creamy, dreamy dairy-free ice cream of dreams.
5 from 1 vote
Prep Time 2 minutes
Cook Time 10 minutes
Resting time 2 hours
Total Time 2 hours 12 minutes
Course Dessert
Cuisine American
Servings 6
Calories 354 kcal

Equipment

  • 1 Ice cream maker

Ingredients
  

  • 2 cups full-fat coconut milk
  • ½ cup brown sugar
  • 4 tablespoons unsweetened cocoa powder
  • 4 oz. semisweet chocolate, chopped
  • ½ cup natural peanut butter unsweetened
  • 2 tablespoons maple syrup

Instructions
 

  • In a medium heavy bottom saucepan, whisk together the coconut milk, brown sugar, and cocoa powder. Bring to a rolling boil over medium heat, then remove from heat. Stir in the chopped semisweet chocolate and the vanilla, let sit for a minute and then whisk very well to melt the chocolate.
  • Place mixture in the refrigerator until very cold, or preferably over night.
  • When ready to make the ice cream, remove the base from the fridge. In a small bowl, whisk the maple syrup into the peanut butter. Then place the base in an ice cream maker and make it according to your ice cream maker's instructions. When ice cream is about halfway churned, drizzle in the peanut butter mixture. Place in the freezer and freeze until firm. 

Nutrition

Serving: 1 cupCalories: 354kcalCarbohydrates: 27gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 19mgPotassium: 361mgFiber: 2gSugar: 20gVitamin C: 1mgCalcium: 44mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!