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Chocolate Peanut Butter Ice Cream

So creamy! So chocolaty! So long, dairy milk!

Time

1 hr + processing and freezing

Serving size

8

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. Open chilled cans of coconut milk and scoop the white coconut cream from the top of each can.
  2. NOTE: Reserve coconut liquid for smoothies!
  3. Add coconut cream and remaining ingredients to blender and puree until smooth. Chill for at least 1 hour.
  4. Pour into ice cream maker and process according to machine’s instructions.
  5. In the last few minutes of processing, add chopped peanut butter cups, if using.
  6. Serve immediately or store in freezer. If freezing, place in refrigerator for 10 minutes before serving to soften.

Ingredients

  • 2 cans coconut milk, chilled

  • 2 cup Silk UNSWEET CASHEWMILK

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup peanut butter

  • 1/3 -1/2 cup sugar, honey or agave, to taste

  • 1 1/2 tsp vanilla

  • 1 cup chopped peanut butter cups, optional