Dairy-Free Chocolate Peanut Butter Ice Cream
This Dairy-Free Chocolate Peanut Butter Ice Cream is a creamy, indulgent treat that combines the nutty richness of peanut butter with the deep, velvety flavor of chocolate. Made with coconut cream and naturally sweetened, it’s perfect for anyone looking for a dairy-free dessert that doesn’t compromise on taste or texture. Whether you’re serving it at a summer gathering or enjoying it solo, this recipe is sure to impress!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 2 hours 10 minutes (includes Freezing Time)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Peanut Butter Chunks:
- ¼ cup creamy peanut butter
Ice Cream Base:
- 14 ounces coconut cream
- ¼ cup honey (or maple syrup for vegan option)
- ¼ cup creamy peanut butter
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
Peanut Butter Chunks:
- ¼ cup creamy peanut butter
Ice Cream Base:
- 14 ounces coconut cream
- ¼ cup honey (or maple syrup for vegan option)
- ¼ cup creamy peanut butter
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Notes
Serving Suggestions: Let the ice cream sit at room temperature for about 5 minutes before scooping for easier serving. Top with chopped peanuts or dairy-free chocolate chips for extra flair!
Tips & Tricks: Use full-fat coconut cream for the creamiest texture, and ensure your base is blended thoroughly to avoid lumps. If you’re using maple syrup instead of honey, expect a slightly deeper caramel flavor.
Storage Instructions: Store in an airtight container in the freezer for up to one week. To prevent freezer burn, press parchment paper directly onto the surface of the ice cream before sealing.
Reheating Tips: If frozen solid, let the ice cream thaw on the counter for about 10 minutes or microwave it for just a few seconds to soften slightly.