This dairy-free chocolate peanut butter ice cream is made with 6 healthy ingredients and takes 5 minutes of hands-on prep time! It's rich and creamy, and no one would ever guess that it's dairy-free!
Cover an 8x8” baking pan with wax paper. Drop 1 tsp spoonfuls of PB on the waxed paper. Put in the freezer to harden.
To make Ice cream:
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!
Video
Notes
To churn by hand:
You can church this ice cream by hand. Pour the ice cream mixture 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 the frozen peanut butter balls. Keep churning every 20 minutes until it is hardened.Ingredient Substitutions
Peanut Butter: If you are allergic to peanuts you can use any nut or seed butter.
Honey: Maple syrup can be used in place of honey for a vegan version.
Coconut cream. Full-fat coconut milk works just as well as coconut cream. I don't recommend any other substitutions.