Peanut Butter Chocolate Chip Ice Cream

Yes. Another post with chocolate….are you complaining? Hmm… didn’t think so! What can I say….I love making desserts and seeing that it is summer, ice cream was very fitting. Healthy ice cream is even more exciting. There is fat in it, but the majority of it comes from peanut butter, which is a healthy fat. You DO need fat, the right kinds, in moderation. If you don’t like peanut butter, I’m sure almond butter would work too. Let me know if you try it!

This is so easy to make, anybody can do it. You do NOT need an ice cream maker for this! This picture is of ice cream I made in a few very easy steps. Of course, ideally, if you have an ice cream maker, it will produce a more perfect consistency in one step…but hey, most don’t have one, so im trying to share a delicious recipe that anybody can make. However, I am planning on purchasing one, some are less than $50! Great investment when you think about how expensive store bought ice cream is.

Recipe:  Makes 4 heaping cups  

Gluten Free (Make sure all your ingredients are labeled to be in a gluten-free facility if you’re gluten sensitive, in case of cross contamination)

Ingredients:

  • One 13.5 oz full-fat coconut milk from can
  • 2 cups unsweetened almond milk
  • 1/2 cup creamy peanut butter
  • 1/4 cup agave
  • 1/2 cup coconut palm sugar (adjust according to your sweet-o-meter)
  • 2 tablespoons unsweetened cocoa
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla
  • Optional: 1/4-1/2 cup vegan semi-sweet mini chocolate chips (I use Enjoy Life brand-dairy free)

Couple shakes of fine sea salt

Easy chocolate syrup: 

  • 2 teaspoons unsweetened cocoa
  • 1/2 tablespoon maple syrup

Just stir together the 2 ingredients in a small cup until well blended, that’s it! It tastes just like Hershey’s chocolate syrup! You also could heat it up for hot fudge over your ice cream. If you don’t use it all at once, you may need to reheat it later but this makes a very small amount.

Directions for ice cream base:

Over low heat, add all the ingredients, except the vanilla and chocolate chips, to a small saucepan. Stir often, breaking up the peanut butter and thoroughly combining the ingredients. Once everything has melted together and just brought to a simmer, turn off the heat and whisk continually for 1 minute. Now, whisk in the vanilla. Do NOT add the chocolate chips yet. Pour the mixture into a plastic container. Place in the fridge to chill for at least a couple of hours. You have a couple of options for the next steps to prepare the ice cream:

A) Use an ice cream maker. With this option, you will add the chocolate chips a couple of minutes before the ice cream is done in the machine.

B) After the ice cream base has chilled, stir in the chocolate chips. Place the container in the freezer and let it freeze to your desired consistency, checking it periodically over the next couple hours. You will need to stir a few times during this time to keep it from freezing around the edges. Stir or put into a blender to smooth it if any ice crystals have formed just for a few seconds.

C) Freeze overnight. If you choose this option, take out the ice cream about 15 minutes or so to soften. Just check on it to reach desired consistency.

Scoop it out with an ice cream scooper for authentic scoops. Add whatever toppings you like!

ENJOY!!

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Categories: Chocolate, Gluten Free, Sweet Treats, VEGAN, VEGETARIAN

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23 Comments on “Peanut Butter Chocolate Chip Ice Cream”

  1. September 2, 2012 at 3:42 PM #

    I love these sort of home-made & tasty ice-creams! This ice-cream rocks my taste buds! Ooh yeah! 😉

  2. September 2, 2012 at 4:14 PM #

    Thank you Sophie! Me too, it’s so easy! 🙂

  3. September 2, 2012 at 4:45 PM #

    Glad to have found your site as well.. and I can never get enough chocolate:D

  4. September 2, 2012 at 8:08 PM #

    Can you believe my spoon wont go through the screen? 😉
    Wow!

    Cheers
    Choc Chip Uru

    • September 3, 2012 at 4:40 AM #

      Hahahaha I literally laughed out loud my friend!! Thank you..glad you like! 🙂

  5. September 3, 2012 at 3:32 AM #

    Oh the pink sprinkles put me over the edge! YUM!

    • September 3, 2012 at 4:42 AM #

      Yes, me too Lauren! I love sprinkles…especially pink ones! I LOVE pink!

  6. September 3, 2012 at 1:44 PM #

    Holy cow! YUM!!!

    • September 4, 2012 at 6:04 AM #

      Thank you Heather!! It was!

      • September 4, 2012 at 6:52 PM #

        I used to dunk my thin mint cookies, out of the freezer, into peanut butter….how can you go wrong??

      • September 4, 2012 at 6:54 PM #

        Hahaha well perfect then….you can dip my thin mint cookie bars into the peanut butter ice cream lol!! 🙂

  7. September 6, 2012 at 5:28 PM #

    Oh wow, this looks amazing! And I love that it uses almond milk… I bet that adds very nicely to the flavor!

    • September 6, 2012 at 6:45 PM #

      Thank you Allison! Yes, it is so yummy and creamy…hard to believe no eggs or cream! 🙂

  8. September 6, 2012 at 7:15 PM #

    This is SO right up my alley…YUM!

    • September 6, 2012 at 10:20 PM #

      Thank you so much for commenting! I hope you like it 🙂

      • Bridget
        September 24, 2013 at 11:14 PM #

        Hello – I’m attempting to make this tonight to serve tomorrow with the apple crisp recipe of yours!! I do not have an ice cream maker, so I will have to freeze it overnight. For some reason, I cannot find the “side note” you are referring to!? Could you provide me with some directions please? Thank you so much!!

      • September 25, 2013 at 9:32 PM #

        I’m so sorry, I had updated the recipe for easier directions and forgot to correct that sentence. I have updated it now. Just remove it 15 minutes or so before ready to serve…since it isn’t full of egg yolks or traditional gums like commercial vegan ice cream, it needs a few minutes to soften. Hope it turns out well!! Thank you so much and I’m glad you like the cinnamon one. That is one of our favorites 🙂

      • Bridget
        September 24, 2013 at 11:15 PM #

        P.S. I’m making the cinnamon flavor and I just tasted a bit out of the pot and so far its delish!

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