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Chocolate Peanut Butter Ice Cream

by Deliciously Organic on April 23, 2012

Chocolate Peanut Butter Ice Cream via DeliciouslyOrganic.net (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

Ingredients

  • 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

Instructions

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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{ 61 comments… read them below or add one }

Lori @ RecipeGirl April 23, 2012 at 6:45 am

Looks like a wonderful treat! Love the idea of using coconut milk over cream!

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Deliciously Organic April 23, 2012 at 7:07 am

Thanks Lori! ;)

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Roberta Duncan July 1, 2013 at 4:13 pm

Okay…what do you say for an ice cream maker…are they ALL plastic!
Cuisinart sells one that says stainless steel, but it looks like the inside may be plastic…thoughts? THX!!

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Deliciously Organic July 3, 2013 at 8:40 am

I don’t think you’ll be able to find one that is completely free of all plastic. The bowl of mine is metal and the blade is plastic as well as the cover. It’s all BPA free and since the mixture isn’t being heated, I feel ok freezing ice cream in it. If the food was to be heated, then I would find another alternative.

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Roberta Duncan July 3, 2013 at 9:01 am

THX so much! Free of BPA works…
Now I am wondering what brand that is that you have?

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Amy G. April 23, 2012 at 6:58 am

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.

Thanks.

Amy G.

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Deliciously Organic April 23, 2012 at 7:06 am

Their cans don’t say BPA free, but I called them a while ago and they said all of their canned products (except mushrooms) are BPA free. I originally leaned about this company in this article: http://www.treehugger.com/green-food/7-companies-you-can-trust-to-use-bpa-free-cans.html (Also, the negative reviews on Amazon were from orders quite a while back. I’ve been ordering via subscribe and save for many months and the coconut milk is coming from Native Forest (despite what some of the commenters said).

I’ve read about Native Forest being BPA-free on a few other trusted sites: http://livingmaxwell.com/bpa-free-cans-organic-food, http://www.marksdailyapple.com/are-your-canned-foods-safe-to-eat-a-bpa-free-buying-guide/#axzz1ss8pULuN

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Caroline @ chocolate & carrots April 23, 2012 at 7:23 am

This looks amazing and so much better for you than any recipe that I’ve seen. I love it! :D

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Amy G. April 23, 2012 at 7:28 am

Thanks for all your good research on the Native Forest cans. I will purchase them now!

Amy G.

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Karen April 23, 2012 at 7:52 am

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)

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Deliciously Organic April 23, 2012 at 1:21 pm

Thanks Karen! :)

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Nicky @ Pink Recipe Box April 23, 2012 at 7:52 am

This sounds great! Going to sub maple syrup for golden syrup (boyfriend’s favourite) but keeping everything else the same. Finally – I’ve got a use for that can of coconut milk that’s been sitting in the cupboard for ages! Pinned!

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Bronwyn April 23, 2012 at 8:23 am

I love PB and chocolate. Thanks for sharing the recipe. What is the purpose of sieve? Do you lose any of the chocolate and PB doing that as it would be sticky?

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Christyna @ Baker With a Cause April 23, 2012 at 8:55 am

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?
Thanks!

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Deliciously Organic April 23, 2012 at 9:48 am

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.

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Allison [Girl's Guide to Social Media] April 23, 2012 at 10:16 am

Time to break-out the ice cream maker. This is first on my list!

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Kristina Vanni April 23, 2012 at 10:46 am

Wow – love the combo of ingredients in this one! Anything chocolate, peanut butter and organic is a must try!

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Rebecca April 23, 2012 at 11:26 am

This recipe made me finally buy an ice cream maker! Can’t wait to try it!!

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Deliciously Organic April 23, 2012 at 12:40 pm

I think you’ll be happy you took the plunge! :)

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Sujata April 23, 2012 at 11:35 am

Will this recipe work if I just use the freezer rather than an ice cream maker?

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Deliciously Organic April 23, 2012 at 12:38 pm

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.

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aida mollenkamp April 23, 2012 at 11:46 am

I’m definitely giving this try. Thanks, Carrie!

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Katrina April 23, 2012 at 12:00 pm

This looks dreamy!! Awesome creation!

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Gillian April 23, 2012 at 3:05 pm

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!

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Deliciously Organic April 23, 2012 at 4:52 pm

I put that step in there to remove any tiny bits of cocoa powder that might not have dissolved. It ensures the ice cream is nice and creamy.

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Bren April 23, 2012 at 3:12 pm

Does a person need to use an ice cream maker to make this?

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Maria April 23, 2012 at 3:16 pm

I want a scoop!

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Bren April 23, 2012 at 3:26 pm

oops. Sorry. Should have read ALL the comments before posting my question. I had a 3 yr. old speeding up my reading abilities.

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marla {family fresh cooking} April 23, 2012 at 4:09 pm

Looks wonderful Carrie!!

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Eileen April 23, 2012 at 4:30 pm

This looks great! What kind of ice cream maker do you have ?

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Deliciously Organic April 23, 2012 at 4:46 pm

I have a cuisinart. I have it for at last 8 years. I bought a few extra bowls and always keep them in the freezer. Love it!

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jenjenk April 24, 2012 at 2:42 pm

oh geez…really?? this looks ridiculously amazing!!!!!!!!!

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Patricia April 24, 2012 at 6:04 pm

This will be the first recipe I try when I buy Cuisinart. Thanks for posting.
BTW. You I could not find a print option and sharing (email)was quite tricky.

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Renee K April 25, 2012 at 1:08 pm

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!

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Deliciously Organic April 25, 2012 at 1:29 pm

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!).

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El April 26, 2012 at 9:06 am

Carrie, this looks amazing. So luscious!

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Nicole April 26, 2012 at 11:46 am

Do you switch out the exact amount of white sugar for maple syrup? Just wondering because I’m just reading up on some other recipes!

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Deliciously Organic April 26, 2012 at 1:55 pm

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.

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Renee April 26, 2012 at 2:25 pm

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!!!

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Deliciously Organic April 26, 2012 at 6:12 pm

Haha….It might not last long enough for storage, but if it does, it’s best to let the ice cream thaw a bit before eating since it becomes very hard when frozen.

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april April 26, 2012 at 3:54 pm

I just made this today and it is delicious! And also very, very rich. I only needed a few bites and I was full. Thanks for the great recipe!

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Melissa April 26, 2012 at 6:20 pm

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!

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Deliciously Organic April 27, 2012 at 7:35 am

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!). :)

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Nicole April 27, 2012 at 10:03 am

Thank you for responding and the advice! I will be making soon.

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A Table in the Sun June 7, 2012 at 8:56 pm

Thank you for the recommendation on coconut milk. I’ve been very worried about which brands were safe.

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Sara Kazemi January 9, 2013 at 5:09 am

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!

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Deliciously Organic January 9, 2013 at 8:30 am

Thanks for the tip! I’m so glad you enjoyed it!

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Ally June 12, 2013 at 9:35 pm

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?

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Deliciously Organic June 13, 2013 at 10:20 am

That’s a great idea! The flavors probably weren’t as developed, but I think that’s a great, quick way to make it! ;)

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Jocelyn July 1, 2013 at 11:49 pm

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.

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Deliciously Organic July 3, 2013 at 8:34 am

I’m glad you enjoyed it! I too like it when it’s chilled and not frozen. :)

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Anna S. July 13, 2013 at 7:05 am

Oh my gosh, Carrie! This is amazing!! I made it for a cookout and it got rave reviews! I will be making it again. Soon! Thanks!

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Deliciously Organic July 16, 2013 at 7:49 am

I’m so glad you all enjoyed it! :)

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Gaylene August 31, 2013 at 8:34 pm

Any recommendations for substituting the maple syrup for stevia? thank you!

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Deliciously Organic September 3, 2013 at 6:55 am

I would add a few drops, taste the mixture and then add more if needed.

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Gisele December 31, 2013 at 5:12 pm

Making it for tonight’s dessert… New Year’s Eve! Just for my husband & I this time! It’ s so delicious!

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Deliciously Organic January 1, 2014 at 8:57 am

I’m so glad you enjoyed it! Happy New Year! :)

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Jodee Weiland January 24, 2014 at 3:07 pm

This looks wonderful…peanut butter and chocolate is always great! Love it!

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Kimberly April 6, 2014 at 11:04 am

Would this recipe work with almond milk? If it does do you recommend sweetened or unsweetened?

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Deliciously Organic April 7, 2014 at 8:10 am

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.

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Diantha June 30, 2014 at 5:23 pm

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….

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