Deliciously Organic - Carrie Korem, FNTP

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Chocolate Peanut Butter Ice Cream

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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.

Chocolate Peanut Butter Ice Cream

This recipe is adapted from the book The Perfect Scoop. It’s one of my very favorite ice cream cookbooks.

Chocolate Peanut Butter Ice CreamI’ve made dozens of the recipes in this book and discovered that for the most part, the white sugar can be replaced with maple syrup or honey. If you’re looking for a good ice cream book for the warmer months, I highly recommend David’s book!

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Chocolate Peanut Butter Ice Cream

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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

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 45 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Instructions

  1. 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.

Nutrition

  • Serving Size: Makes about 1 quart

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Photo Credit: Becky Winkler 

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88 Comments

    • Deliciously Organic

      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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  8. Christyna @ Baker With a Cause

    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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  23. 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!
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