Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream via (Dairy-Free)

Last week we wore sweaters and slept under blankets and this weekend it’s 90 degrees and we’re sporting shorts and tees. We spent Saturday at a track meet in the blazing hot sun and arrived home with sun-kissed cheeks and shoulders. The air-conditioner is on and we’re doing our best to keep cool. I reached for my favorite ice cream book for a smooth and cold creamy dessert. This chocolate peanut butter ice cream is one of the best ice creams I’ve ever had! It’s ultra creamy and has an intense chocolate flavor. I used coconut milk instead of heavy cream and we were all pleased with a creamy, rich, and chocolaty dessert with minimal effort. I’ve discovered that the white sugar called for in most ice cream recipes can be replaced with maple syrup or honey without making any major alterations to the end product. . If you’re looking for a good ice cream book for the warmer months, I highly recommend David’s book.

Chocolate Peanut Butter Ice Cream

Serving Size: Makes about 1 quart

Chocolate Peanut Butter Ice Cream

If you'd like, you can substitute the peanut butter for another nut butter, the honey for maple syrup, or heavy cream for coconut milk.

Adapted from The Perfect Scoop


  • 2 cups coconut milk (I prefer Native Forest. It's an organic coconut milk without a BPA-lined can)

  • 1/4 cup cacao powder

  • 1/2 cup maple syrup

  • 1/2 cup smooth peanut butter


Place coconut milk, cacao powder and maple syrup in a medium saucepan. Heat the mixture over medium heat, whisking constantly until it comes to a simmer. Remove from heat and whisk in peanut butter. Place a fine mesh sieve over a bowl and pour chocolate mixture through the sieve. Cover the bowl tightly and place in the refrigerator to chill for about 2 hours. Freeze mixture in your ice cream maker according to manufacturer's directions. Serve.

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  1. Amy G.

    Hi Carrie –

    Looks great!

    Does the Native Forest can say BPA free? The ones I’ve looked at didn’t, and I can’t find verification that they are BPA free, even though I’ve heard it several times.


    Amy G.

  2. Karen

    YUM! Life just got better around our household. I never would have tried to replace the sugar with maple syrup on my own when making ice cream, thanks for testing the waters, so to speak. You simply amaze me. Your photography makes me want it NOW! :o)

  3. The maple syrup prob helps make this ice cream especially creamy. How pronounced is the coconut flavor from the coconut milk? I would love to make this for a vegan friend, but not sure if he’s a fan of coconut flavor. Thanks for the recipe and the idea of using alternate sugar and coconut milk instead of regular milk. One last quick question, can you always replace the eggs in an ice cream recipe just by using coconut milk, or did this one work without eggs because it gets it’s creamy-ness from both the maple syrup, coconut milk, and peanut butter?

    • Deliciously Organic

      I don’t think the coconut flavor is very strong, but if he has a strong aversion to coconut it might not be his favorite. The original recipe didn’t have eggs in it, but I usually like to add yolks for extra protein, minerals and creaminess. It seems this recipe didn’t need the yolks because the coconut milk and peanut butter make it extra creamy.

    • Deliciously Organic

      You could pour the mixture into a small baking dish (8 x 8″), place in the freezer, and stir with a fork every 30 minutes or so for about 3 hours until frozen. It will have a much more icy consistency, but still taste pretty great.

  4. Gillian

    oh my absolute word – this looks so delicious i’m licking my monitor. definitely going to try it. one question – why do you sieve it? what’s in there that needs to be sieved out, or does it just give the mixture a smoother consistency or something? thanks!

  5. Renee K

    Carrie, I only have the light coconut milk from Trader Joe’s but do have some cream on hand. I really want to make this do you think I could do like 1 1/2 cups coconut milk with 1/2 cup cream or more cream. I’ve been trying to think of a way to make this without getting more coconut milk. Or should I just use the light coconut milk and egg yolks. What do think would produce the best/creamiest consistency for this recipe.

    Thanks! I’m so excited to try this low carb version of ice cream. Yummy!

    • Deliciously Organic

      1 1/2 cups coconut milk with 1/2 cup cream should be a good substitute. Or 2 cups light coconut milk with 2 raw yolks would be nice too (and the yolk would add extra nutrients!).

    • Deliciously Organic

      Yes, I usually replace the white sugar with maple syrup 1:1 (sometimes I’ll reduce the maple syrup, just to keep the sugar content down. Nice thing about making ice cream is you can taste as you go. If it’s not sweet enough, add a little more!). I use maple syrup if it’s a chocolate, vanilla, caramel, etc. type flavored ice cream. Any ice cream dessert with a fruit flavor, I use honey.

  6. Renee

    How does this do after being in the freezer for a couple of days? I tried ice cream with coconut milk once and it got pretty hard in the freezer. Is this best just served fresh?

    Of course, I’m asking this assuming that this will last long enough for storage!!!

  7. Melissa

    Wow this looks amazing!! Thanks for sharing it! Do you think I could use rice milk instead of coconut? And also, do you have to freeze it in that special container, or can you freeze it in anything? This is so great!

    • Deliciously Organic

      I don’t advise using rice milk because it will cause the ice cream to turn out very icy. If you can’t have coconut milk, you can always substitute with heavy cream. You can freeze the ice cream in the bowl it’s frozen in, but it will become very hard. I usually scoop it out and put it in another bowl (if there are leftovers!). :)

  8. Sara Kazemi

    I discovered that this recipe doubles as a great pudding recipe if you simply omit the freezing in an ice cream maker step! Once the stuff sets, it’s a delicious and thick peanut butter and chocolate pudding! I actually used half the maple syrup to achieve a darker tasting pudding. Really good treat!

  9. Ally

    I sped this process up by just throwing all of the ingredients in my Vitamix then pouring it into the ice cream maker. I didn’t cook/cool or sieve it and it turned out good, so I thought I’d share. Do you think the taste is different after heated & cooled?

  10. We had this tonight. Soooo delicious! But I agree – it was somewhat on the rich side. So I didn’t need to eat a lot of it. Didn’t stop my husband from having seconds though! lol. Great recipe! I also liked it when it was chilled in the refrigerator and more like a pudding.

    • Deliciously Organic

      The almond milk will work, but the ice cream will probably be a bit more icy. I recommend unsweetened, homemade almond milk to avoid the preservatives and such in store-bought almond milk.

  11. Diantha

    Making it as I’m typing. Got ahead of myself and added the peanut butter from the start. Hope it still turns out good. Hate to waste all these organic ingredients. Smells good….

  12. Joylene

    I’m going to try subbing the maple syrup for 2 frozen bananas. Banana, chocolate, peanut butter – yum!

    But let me know if you think that’s a bad idea. I’ll prob just blend everything up and throw it in the ice cream maker like another commenter.


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