Chocolate Peanut Butter Ice Cream

Course Dessert

Cuisine International

Keyword chocolate peanut butter ice cream

Prep Time 5

Cook Time 5

churning 10

Total Time 20

Servings servings

Calories 207kcal

Equipment

ice cream maker

Ingredients

2 oz 70% dark chocolate (60g)
1/4 cup unsweetened cocoa powder
1/3 cup maple syrup
1/2 cup unsweetened peanut butter crunchy or smooth, both work
2 cans coconut milk (full fat)

Instructions

Melt chocolate over water bath and once melted mix in cocoa powder and maple syrup and stir until well combined.
Remove chocolate mix from heat and keep stirring until it cools down a little.
Add chocolate mass to a bowl with a spout, then add peanut butter and coconut milk to it and whisk until well combined and not chocolate or peanut butter are stuck to the bottom of the bowl anymore.
Add everything to your ice cream maker and churn for approximately 10 minutes. OR alternatively, add to a freezer-friendly container and add to the freezer overnight to harden.
If frozen in a container instead of churning in an ice cream maker the ice cream will be quite hard, so defrost in the fridge for about an hour before serving. That works better than defrosting on the kitchen counter for 10-15 minutes. It becomes soft more evenly, not only at the edges.

Video

Nutrition

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