This Dairy-Free Chocolate Peanut Butter Ice Cream is made with 6 bravo fixings and takes 5 minutes of hands-on planning time! It's ultra rich and velvety, and nobody could ever figure that it's sans dairy!
This formula goes out to all my lactose-prejudiced soul-sisters (and sirs). Those of us who genuinely can't eat dairy without genuine results. Those of us who wish we could swim in an ocean of dessert or sail away on a pontoon made of cheddar. Those of us whose tastebuds shout for the cream yet our stomachs implore us to remain away. This Dairy-Free Chocolate Peanut Butter Ice Cream is the response to all your dairy-less life issues.
I have taken a stab at numerous without dairy frozen yogurt plans with close to no karma. They all turn out frosty or rock-hard and certainly need the smoothness office. Not this Dairy-Free Chocolate Peanut Butter Ice Cream… gee golly. I struck unadulterated gold here, and I credit the accomplishment to the utilization of coconut cream! Utilizing coconut cream rather than other non-dairy milk makes this without dairy frozen yogurt similarly as velvety (or might I venture to state creamier) than it's dairy-full partners.
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Ingredients
- Frozen balls of PB
- ¼ cup creamy peanut butter
Ice cream:
- 1 (14 oz) can coconut cream
- ¼ cup honey Vegan: use maple syrup
- ¼ cup creamy peanut butter
- 2 TBS unsweetened cocoa powder
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
Instructions
To make PB Balls:
- Cover an 8x8” baking pan with wax paper. Drop 1 tsp spoonfuls of PB on the waxed paper. Put in the freezer to harden.
- Add all ice cream ingredients in the order listed to the container of a Vitamix (or other high-powered blender).
- Blend for 30-60 seconds or until the mixtures is smooth and homogenous.
- Turn the ice cream maker on and pour the mixture into the machine while it is spinning. (**See note below if you do not have an ice cream maker)
- Let the ice cream churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
- Add the peanut butter chunks at the end of churning. You can add them to the ice cream maker just before the mixture becomes too hard, or you can mix them in by hand.
- Transfer to an airtight, freezer-friendly container and put in the freezer for at least 1 hour, or until completely frozen.
- Makes about 1 pint of creamy DELICIOUSNESS!
Notes
**If you do not have an ice cream maker (I highly recommend purchasing one...I bought my first one on clearance at Target for $7!)...you can church this ice cream by hand! Pour your base from the Vitamix into a freezer-safe container with a lid. Mix it by hand every 15-20 minutes until it begins to harden. Once it's soft and has a milkshake consistency, add in your frozen peanut butter balls! Keep churning every 20 minutes until it is hardened.
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