Name: Chocolate Peanut Butter Coconut Ice Cream
Prep time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cans (13.5 oz each) full-fat coconut milk; 1/2 cup cocoa powder; 1/2 cup creamy peanut butter (natural, no added sugar); 1/3 cup maple syrup; 1 tsp vanilla extract; 1/4 tsp salt; 1/3 cup mini chocolate chips (optional mix-in)

Why You’ll Love Chocolate Peanut Butter Coconut Ice Cream Recipe

This treat is perfect if you want a creamy dessert that’s both dairy-free and naturally sweet. The combination of chocolate and peanut butter always hits the spot, and using bananas and coconut cream makes the texture smooth and satisfying. Plus, it’s easy to prepare with minimal tools and no ice cream machine required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 small bananas, frozen
1 can (5.4 oz) coconut cream
1/4 cup natural peanut butter
3 tbsp maple syrup
1 tsp vanilla
1/4 cup cocoa powder
1/2 cup chocolate chips

Directions

In a food processor, blend the frozen bananas until they break down into small crumbs.
Add the coconut cream, peanut butter, and maple syrup, then blend until smooth.
Add the vanilla and cocoa powder and blend again, scraping down the sides to ensure everything is well incorporated.
Once totally smooth, pulse in the chocolate chips so they are slightly mixed throughout.
Pour the mixture into a parchment-lined loaf pan and freeze for 4–6 hours.
Before serving, let the ice cream thaw at room temperature for about 15 minutes to make it easier to scoop.

Servings and timing

This recipe yields about 6 half-cup servings.
Prep time: ~10 minutes
Freeze time: 4–6 hours

Variations

• Nut-free: Swap peanut butter for sunflower seed butter.
• Extra crunch: Stir in chopped nuts or pretzels before freezing.
• Swirled delight: Add ribbons of extra peanut butter on top before freezing.
• Chocolate boost: Use mini dark chocolate chips for an extra chocolate punch.

Storage/Reheating

Store any leftover ice cream in an airtight container in the freezer for up to a month. Let it sit at room temperature for about 10–15 minutes before scooping again so it softens slightly.

FAQs

What makes this ice cream dairy-free?

This recipe uses coconut cream and banana instead of dairy milk or cream, making it suitable for those avoiding dairy.

Can I use frozen fruit other than bananas?

Bananas provide both sweetness and texture, so using other fruits may affect the creaminess. You can experiment, but results may vary.

Do I need an ice cream maker?

No, this recipe doesn’t require an ice cream maker. After blending, freezing in a loaf pan works just fine.

Can I make this sugar-free?

Yes, you can replace maple syrup with a sugar-free sweetener of your choice; just adjust to taste.

How long should I freeze the ice cream?

Freeze for at least 4–6 hours for a firm texture.

Why are there bananas in ice cream?

Frozen bananas act as a natural sweetener and provide a creamy base without dairy.

Can I add extra chocolate?

Yes, adding extra chocolate chips or chunks gives more texture and richness.

Is this recipe vegan?

Yes, this version is vegan as long as your chocolate chips are dairy-free.

Can I use a blender instead of a food processor?

Yes, a high-speed blender can work, though a food processor is preferred for texture.

How do I serve this ice cream?

Serve slightly thawed so it scoops easily. You can add toppings like crushed nuts or a drizzle of peanut butter.

Conclusion

This chocolate peanut butter coconut ice cream offers a delicious dairy-free alternative to traditional ice cream, blending rich chocolate flavor with creamy peanut butter. It’s simple to make, satisfying, and versatile enough for lots of variations—perfect for anyone craving a sweet frozen treat.