Chocolate Peanut Butter Nice Cream Recipe
Introduction
This Chocolate Peanut Butter Nice Cream is a creamy, dairy-free treat that combines rich cocoa and smooth peanut butter for a deliciously satisfying dessert. It’s easy to make and perfect for anyone craving a healthier frozen indulgence.
Ingredients
- 1 13.5-oz can full-fat coconut milk (at room temperature)
- 1/2 cup peanut butter (creamy, no sugar added; salted or add a pinch of salt if unsalted)
- 1/4 cup coconut oil (measured solid, then melted)
- 1/4 cup Dutch processed cocoa powder
- 3/4 cup Besti Powdered Monk Fruit Allulose Blend
- 1 tsp vanilla extract
Instructions
- Step 1: Combine all the ingredients in a powerful blender and blend until smooth and creamy.
- Step 2: Pour the mixture into a frozen ice cream maker bowl and churn according to the manufacturer’s instructions. The texture will be thick, similar to pudding rather than typical soft-serve.
- Step 3: Alternatively, if you don’t have an ice cream maker, pour the mixture into a pre-frozen glass container and freeze, stirring every 30 minutes until solid.
- Step 4: Transfer the churned or stirred mixture into a glass freezer-safe container. Cover and freeze for at least 4 hours until firm.
- Step 5: Before serving, let the nice cream thaw on the counter for 10-15 minutes to soften, especially if it has been frozen for longer than 4 hours.
Tips & Variations
- Use crunchy peanut butter if you prefer added texture in your nice cream.
- Try swapping the peanut butter for almond or cashew butter for a different nutty flavor.
- Add a handful of chocolate chips or chopped nuts before the last few minutes of churning for extra crunch.
- If using salted peanut butter, taste the mixture before adding extra salt.
Storage
Store Nice Cream in a sealed, freezer-safe container for up to 1 week. To serve, remove from the freezer and let it soften on the counter for 10-15 minutes for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without an ice cream maker?
Yes, you can pour the blended mixture into a pre-frozen container and freeze it, stirring every 30 minutes until it is firm to achieve a creamy texture.
Is this recipe dairy-free and vegan?
Yes, this nice cream uses coconut milk and no dairy ingredients, making it suitable for dairy-free and vegan diets.
PrintChocolate Peanut Butter Nice Cream Recipe
This Chocolate Peanut Butter Nice Cream is a creamy, dairy-free frozen treat made with full-fat coconut milk, peanut butter, and cocoa powder. Sweetened naturally with a powdered monk fruit and allulose blend, this nice cream offers a rich, indulgent flavor without conventional sugars. It’s a perfect vegan, low-sugar dessert that can be churned in an ice cream maker for a soft pudding-like texture or simply frozen and stirred for a simple no-churn version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: About 4 servings 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Ingredients
Nice Cream Base
- 1 13.5-oz can Full-fat coconut milk (at room temperature)
- 1/2 cup Creamy peanut butter (no sugar added; salted, or add a pinch of salt if unsalted)
- 1/4 cup Coconut oil (measured solid, then melted)
- 1/4 cup Dutch processed cocoa powder
- 3/4 cup Besti Powdered Monk Fruit Allulose Blend
- 1 tsp Vanilla extract
Instructions
- Blend Ingredients: Combine the coconut milk, peanut butter, melted coconut oil, cocoa powder, powdered monk fruit allulose blend, and vanilla extract in a powerful blender. Blend until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated.
- Churn the Mixture: Pour the blended mixture into a frozen ice cream maker bowl and churn according to the manufacturer’s instructions. The final texture will be thick and pudding-like rather than a soft serve. If you do not have an ice cream maker, pour the mixture into a pre-frozen glass container and proceed to the freezing step and stirring process.
- Freeze: Transfer the churned mixture or blended mixture (if skipping ice cream maker) into a glass freezer-safe container. Cover the container and freeze for at least 4 hours until the mixture is firm and set.
- Serve: Before serving, if the nice cream has become very hard, let it thaw on the counter for 10-15 minutes to soften for easy scooping and a creamy texture.
Notes
- This recipe is dairy-free, vegan, and uses natural sweeteners suitable for those avoiding added sugars.
- If you don’t have a powerful blender, blend in batches or use a food processor for best results.
- Stirring the mixture every 30 minutes during freezing if not using an ice cream maker helps prevent large ice crystals and yields a smoother texture.
- Adjust sweetness by adding more or less powdered monk fruit allulose blend to taste.
- Peanut butter choice impacts saltiness; adjust added salt accordingly.
Keywords: chocolate peanut butter nice cream, dairy-free ice cream, vegan ice cream, no-churn ice cream, healthy frozen dessert, coconut milk ice cream, low sugar dessert
