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This dairy free chocolate peanut butter ice cream recipe is a show stopper. It’s made with simple ingredients that you likely already have in your cupboard. PLUS you don’t even need an ice cream maker for this one. That’s how fast and easy it is!
Are you or someone you know allergic to dairy or just trying the dairy-free lifestyle to see how it goes?
Somehow towards the end of my last two pregnancies, I developed a dairy allergy. It’s baffled my providers and I have absolutely no idea where it comes from, but I definitely know when it shows up.
If you have problems digesting dairy (the lactose or some other part) and you’re not willing to give up the creamy summer treat of ice cream, this recipe is for YOU. The fact that it’s chocolate and peanut butter (one of the absolute best flavor combinations) is just icing on the cake.
Plus, it’s free of soy, dairy, gluten, and all the unnecessary preservatives you’ll find in the store bought stuff. You can easily make it vegan or Paleo with a few swaps (more on that below).
And, if you’ve ever had moose tracks ice cream and can’t get over those peanut butter chocolate chunks inside, you’re gonna be happy when you see what’s inside this ice cream!
Ingredients To Make Dairy Free Chocolate Peanut Butter Ice Cream
- Dairy free chocolate bar (I love this kind - it’s 85% and so so good)
- One can full-fat coconut milk
- Peanut butter (use the stuff with just peanuts (a little salt is okay too))
- Salt
- Coconut flour (or another flour for thickening the peanut butter)
- Honey (or maple syrup)
Tools Needed To Make Dairy Free Chocolate Peanut Butter Ice Cream
- Blender/food processor/immersion blender (really you just need something to blend everything up and mix it all together). I’ve used an immersion blender and a food processor with this recipe. Either works (a blender would work too). Use what you’ve got.
- Parchment paper + baking sheet
- Pan for freezer - you can use a loaf pan or pyrex storage container
- Ice cream maker (optional)
How to Make Dairy Free Chocolate Peanut Butter Ice Cream
Step 1. Make the chocolate covered peanut butter chunks
This is the secret ingredient behind this recipe that makes it absolutely amazing - better than any plain chocolate peanut butter ice cream recipe out there.
To make these delicious little morsels, mix the peanut butter with your flour (I used coconut flour, but you can use whatever flour you prefer). The amount of flour depends on how thin and runny your peanut butter is. Basically you just want it to form a little ball, so add enough until it will do that (you may not even need flour, depending on what peanut butter you use).
Once you’ve got the peanut butter consistency right, you’ll want to scoop little balls onto your parchment lined baking sheet and stick it in the freezer. You just want them to harden a bit so they don’t turn to gooey mush when we coat them in chocolate (that’ll happen in step 3).
Step 2. Blend your ice cream mixture up & partially freeze
While the peanut butter chunks are hardening in the freezer, you can blend up the ice cream ingredients. You’ll want to melt your chocolate and blend the peanut butter, melted chocolate, coconut milk, honey, and salt to get it nicely combined.
If you’re using the ice cream maker, this is where you’ll add the mixture to the ice cream maker (use the instructions provided with your ice cream maker, as they’re all a bit different).
If you’re NOT using an ice cream maker (I didn’t), pour the mixture into your loaf pan or pyrex container and stick it in the freezer.
Step 3. Coat your peanut butter chunks with chocolate
Now that the mixture is in the freezer, getting a little bit harder, we can finish up with the chunks that’ll go inside. This is where we’re going to melt some chocolate and coat the peanut butter balls. The peanut butter balls will melt pretty quick in hot melted chocolate, so I’d melt the chocolate, let it cool for a few minutes, THEN take the peanut butter balls out of the freezer and dip them in.
When you dip them in, use two forks to plop them in the melted chocolate, then put them right back on the parchment paper (they’re going back in the freezer).
When the peanut butter balls have been covered with chocolate, add them back to the freezer for just a couple minutes to harden up.
Step 4. Add the chocolate peanut butter chunks to the ice cream mixture
If you’re using an ice cream maker, you’ll add the chocolate peanut butter chunks when the machine is done.
If you’re NOT using an ice cream maker, you’ll add the chocolate peanut butter chunks when the ice cream is partially frozen. This time will depend a little bit on what shape of container you’re using. But with my loaf pan this happens anytime after the 30 minute mark (and preferably before the 1.5 hour mark). You’ve got some leeway here.
The point of partially freezing the ice cream mixture is so that all the clumps don’t just sink to the bottom. We want them spread evenly throughout the ice cream.
So when the ice cream mixture has thickened in the freezer (or your machine is done), take the chocolate covered peanut butter balls and add them to your partially frozen ice cream, then mix around.
Step 5. Freeze until hardened
Put the container back into your freezer safe container and freeze until hardened completely. Then, enjoy!
Ingredient Substitutions
- For vegan chocolate peanut butter ice cream - Simply swap out the honey for maple syrup.
- For Paleo chocolate “peanut butter” ice cream - Swap out the peanut butter for almond butter (or another nut butter or seed butter). The taste will be slightly different, but still deliciously creamy.
- Coconut milk - I love to use this full-fat coconut milk, but you can use coconut cream for an even creamier end result. I wouldn’t recommend using the coconut milk in the carton, or almond milk. They’re just too watery (and not fatty enough) to get the creamy texture right.
How to Store This Chocolate Peanut Butter Ice Cream
Keep it frozen in a freezer safe container.
You do have the option of using an ice cream maker for this recipe, but I love that you don’t HAVE to. Here’s the difference:
Using an ice cream maker: You’ll get an end result that stays creamier for longer.
Without an ice cream maker: You’ll get an end result that’s creamy after a few hours in the freezer, and continues to harden the longer you keep it in.
I love that I can make this recipe and enjoy it right away without even knowing a difference.
Try These Dairy Free Chocolate Desserts Next
- Dairy Free Chocolate Pudding (made with avocados) - SO creamy and absolutely ZERO avocado flavor to them. YUM.
- Chocolate Covered Almonds
- Chocolate Almond Ice Cream
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Dairy Free Chocolate Peanut Butter Ice Cream
Ingredients
- ¾ cup peanut butter (divided into ½ cup + ¼ cup)
- 1-2 Tbsp coconut flour
- 4 ½ oz dark chocolate (divided into 3 oz + 1 ½ oz)
- 1 13.5 oz can full fat coconut milk
- ¼ cup honey (or maple syrup)
- Pinch salt
Instructions
1. First, add ¼ cup peanut butter to your flour. The amount of flour depends on how thin and runny your peanut butter is. Basically you just want it to form a little ball, so add enough until it will do that (you may not even need flour, depending on what peanut butter you use).
2. Once you’ve got the peanut butter consistency right, scoop little balls onto your parchment lined baking sheet and stick it in the freezer.
3. While the peanut butter chunks are hardening in the freezer, you can blend up the ice cream ingredients. You’ll want to melt your chocolate and blend the peanut butter, melted chocolate, coconut milk, honey, and salt in a food processor, blender, or immersion blender to get it nicely combined.
4. If you’re using the ice cream maker, add the mixture to the ice cream maker (use the instructions provided with your ice cream maker, as they’re all a bit different).
5. If you’re NOT using an ice cream maker, pour the mixture into your loaf pan or pyrex container and stick it in the freezer. We’re going to let it harden a bit so the chunks don’t all sink to the bottom.
6. Now that the mixture is in the freezer, we can finish up with the chunks that’ll go inside. This is where we’re going to melt some chocolate and coat the peanut butter balls. The peanut butter balls will melt pretty quick in hot melted chocolate, so melt the chocolate, then let it cool for a few minutes, THEN take the peanut butter balls out of the freezer and dip them in.
7. When you dip them in, use a fork to plop them in the melted chocolate, then using one or two forks, put them right back on the parchment paper.
8. When the peanut butter balls have been covered with chocolate, add them back to the freezer for just a couple minutes to harden up.
9. If you’re using an ice cream maker, you’ll add the chocolate peanut butter chunks when the machine is done.
10. If you’re NOT using an ice cream maker, you’ll add the chocolate peanut butter chunks to the ice cream mixture when the ice cream is partially frozen. The timing will depend a little bit on what shape of container you’re using. But with my loaf pan this happens anytime after the 30 minute mark (and preferably before the 1.5 hour mark).
11. When the ice cream mixture has thickened in the freezer (or your machine is done), take the chocolate covered peanut butter balls and add them to your partially frozen ice cream, then mix around a little bit.
12. Put the container back into your freezer and freeze until hardened completely.
Notes
If you’re using an ice cream maker, you’ll add the chocolate peanut butter chunks when the machine is done (just stir them around as well as you can before the final freeze.
If you’re NOT using an ice cream maker, you’ll add the chocolate peanut butter chunks to the ice cream mixture when the ice cream is partially frozen.
For vegan chocolate peanut butter ice cream, substitute maple syrup
For Paleo chocolate “peanut butter” ice cream, substitute any nut butter or seed butter for the peanut butter.
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