Dairy-Free Chocolate Peanut Butter Ice Cream

How To Make Dairy-Free Chocolate Peanut Butter Ice Cream

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 1
Calories 276.4kcal

Ingredients

Frozen balls of PB

  • ¼ cup creamy peanut butter

Ice cream:

  • 1 (14 oz) can coconut cream
  • ¼ cup honey Vegan: use maple syrup
  • ¼ cup creamy peanut butter
  • 2 TBS unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt

Instructions

To make PB Balls:

  • Cover an 8x8” baking pan with wax paper. Drop 1 tsp spoonfuls of PB on the waxed paper. Put in the freezer to harden.

To make Ice cream:

  • Add all ice cream ingredients in the order listed to the container of a Vitamix (or other high-powered blender).
  • Blend for 30-60 seconds or until the mixtures is smooth and homogenous.
  • Turn the ice cream maker on and pour the mixture into the machine while it is spinning. (**See note below if you do not have an ice cream maker)
  • Let the ice cream churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
  • Add the peanut butter chunks at the end of churning. You can add them to the ice cream maker just before the mixture becomes too hard, or you can mix them in by hand.
  • Transfer to an airtight, freezer-friendly container and put in the freezer for at least 1 hour, or until completely frozen.
  • Makes about 1 pint of creamy DELICIOUSNESS!

Notes

**If you do not have an ice cream maker (I highly recommend purchasing one...I bought my first one on clearance at Target for $7!)...you can church this ice cream by hand! Pour your base from the Vitamix into a freezer-safe container with a lid. Mix it by hand every 15-20 minutes until it begins to harden. Once it's soft and has a milkshake consistency, add in your frozen peanut butter balls! Keep churning every 20 minutes until it is hardened.
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