Indeed, there’s nothing more rewarding than a healthy and weight-loss-friendly Chocolate Peanut Butter Ice Cream Recipe to celebrate a long weekend. This recipe is especially creamy and yummy; yet, it’s dairy-free, gluten-free, paleo-friendly, vegan, and kid-friendly!
Chocolate and peanut butter are essentially a power couple when it comes to flavor. They complement each other well, producing a rich, sweet, and nutty taste. However, this duo sometimes gets a bad rap because of their sugar content. Well, that’s not always the case.
Unlike milk and white chocolate, dark chocolate is low in sugar and is highly nutritious. It’s rich in antioxidants and minerals that improve blood flow, reduces the risk of heart disease, protect the skin, improves brain function, and lowers down levels of bad cholesterol.
Meanwhile, peanut butter is rich in healthy fats, especially omega-6 and oleic acid, which helps maintain good cholesterol, blood pressure, and blood sugar, thereby lowering the risk of heart disease.
Nonetheless, this recipe only takes 10 minutes to prepare! You will need an ice cream maker and a high-powered blender to craft this delight, though. For the no-churn version, refer to the notes section found at the bottom of the recipe card. Without further ado, here’s the recipe that you and your family will surely love! Enjoy!
Chocolate Peanut Butter Ice Cream
- 8 x 8-inch baking pan
- ice cream maker
For the peanut butter frozen balls:
- ¼ cup creamy peanut butter
For the ice cream:
- 1 14 oz-can coconut cream
- ¼ cup honey or maple syrup
- ¼ cup creamy peanut butter
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Make the peanut butter balls:
- Cover an 8×8-inch baking pan with wax paper. Scoop and drop teaspoonfuls of peanut butter on the wax paper. Freeze to harden.
Make the ice cream:
- Place all the ice cream ingredients in a high-powered blender and process for about 30 to 60 seconds, or until the mixture is smooth and homogenous.
- Turn the ice cream maker on and pour the mixture into the machine while it’s spinning. See the notes down below if you don’t have access to an ice cream maker.
- Churn the ice cream according to the manufacturer’s instructions. Usually, it’ll take about 20 to 25 minutes until it becomes a firm ball. Nonetheless, just before the mixture becomes too hard, add the peanut butter balls. If you have missed this part, simply mix the peanut butter balls in by hand.
- Transfer the mixture into an airtight, freezer-safe container, cover, and freeze for at least 1 hour, or until completely frozen.
- If you don’t have access to an ice cream maker, you’ll only have to do the first step in making the ice cream. Once you’ve blended the ingredients, pour it right away into an airtight, freezer-safe container, cover, and freeze. Mix it by hand every 15 to 20 minutes until it begins to harden then add in the frozen peanut butter balls and mix. Keep churning by hand every 20 minutes until it’s completely hardened.
Love this recipe? Share your experience in the comments section below.