Chocolate 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
Scale
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
