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



  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.