Description
This Chocolate Peanut Butter Coconut Ice Cream is a rich, creamy, and dairy-free dessert made with simple wholesome ingredients like coconut milk, cocoa powder, and natural peanut butter. It’s an easy-to-make frozen treat perfect for summer or any time you’re craving a healthy indulgence.
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)
Instructions
- In a blender, combine the coconut milk, cocoa powder, peanut butter, maple syrup, vanilla extract, and salt.
- Blend until smooth and creamy.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- In the last few minutes of churning, add the mini chocolate chips if using.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.
- Let it sit at room temperature for a few minutes before scooping and serving.
Notes
- For a softer texture, enjoy right after churning.
- You can substitute almond butter for peanut butter if preferred.
- If you don’t have an ice cream maker, pour the blended mixture into a container, freeze, and stir every 30 minutes for 2–3 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 10g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
