Chocolate Peanut Butter Nice Cream Recipe

Introduction

Nice Cream is a deliciously creamy, dairy-free frozen treat made with coconut milk and peanut butter. Rich, chocolatey, and naturally sweetened, it’s a perfect healthier alternative to traditional ice cream that you can enjoy anytime.

Ingredients

• 1 13.5-oz can full-fat coconut milk (at room temperature)
• 1/2 cup creamy peanut butter (no sugar added; salted, or add a pinch of salt if unsalted)
• 1/4 cup coconut oil (measured solid, then melted)
• 1/4 cup Dutch processed cocoa powder
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tsp vanilla extract

Instructions

1. Step 1: Combine all the ingredients in a powerful blender. Blend until smooth and creamy.
2. Step 2: Pour the mixture into a frozen ice cream maker bowl and churn according to the manufacturer’s instructions. The texture will be thick, like pudding, rather than typical soft-serve.
3. Step 3: If you don’t have an ice cream maker, pour the mixture directly into a pre-frozen glass container and freeze. Stir every 30 minutes until solid.
4. Step 4: Once churned or set, transfer the nice cream into a glass freezer-safe container. Cover and freeze for at least 4 hours until firm.
5. Step 5: Before serving, let the nice cream thaw on the counter for 10–15 minutes to soften, as it firms up in the freezer.

Tips & Variations

• Use creamy peanut butter for the best texture; you can substitute almond or cashew butter for a different nutty flavor.
• If you prefer a sweeter treat, adjust the sweetener to your taste or add a touch of maple syrup or honey.
• For a chunkier texture, fold in chopped nuts or dark chocolate chips after blending before freezing.

Storage

Store your nice cream in an airtight, freezer-safe container for up to 2 weeks. When ready to enjoy, allow it to soften on the countertop for about 10–15 minutes for easier scooping and creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make nice cream without an ice cream maker?

Yes, simply freeze the blended mixture in a pre-frozen glass container and stir every 30 minutes until it’s firm. This method takes a bit longer but still yields a delicious frozen treat.

Is this recipe vegan and dairy-free?

Absolutely. It uses coconut milk and plant-based ingredients, making it a great dairy-free and vegan-friendly dessert option.

Chocolate Peanut Butter Nice Cream Recipe

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★★★★★

4.6 from 381 reviews

This rich and creamy chocolate peanut butter Nice Cream is a healthy, dairy-free alternative to traditional ice cream. Made with full-fat coconut milk, creamy peanut butter, coconut oil, and sweetened naturally with monk fruit and allulose blend, it delivers indulgent flavor without refined sugars. Perfect for vegan and gluten-free diets, this recipe can be churned in an ice cream maker or simply frozen with occasional stirring for a smooth texture.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Churning / Freezing
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Nice Cream Base

• 1 13.5-oz can full-fat coconut milk (at room temperature)
• 1/2 cup creamy peanut butter (no sugar added; salted, or add a pinch of salt if unsalted)
• 1/4 cup coconut oil (measured solid, then melted)
• 1/4 cup Dutch processed cocoa powder
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tsp vanilla extract

Instructions

1. Combine Ingredients: Place the full-fat coconut milk, peanut butter, melted coconut oil, Dutch processed cocoa powder, monk fruit allulose blend, and vanilla extract in a powerful blender. Blend until the mixture is completely smooth and creamy, ensuring all ingredients are well incorporated.
2. Churn the Mixture: Pour the blended mixture into the frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions. Expect the texture to be thick and pudding-like rather than a typical soft-serve. If you don’t have an ice cream maker, pour the mixture into a pre-frozen glass container instead.
3. Freeze Until Firm: Cover the glass container with a lid or plastic wrap and freeze for at least 4 hours to allow the Nice Cream to set firmly. If not using an ice cream maker, stir the mixture every 30 minutes while freezing to prevent ice crystals and maintain a creamy texture.
4. Soften Before Serving: When ready to serve, remove the Nice Cream from the freezer and let it thaw on the counter for 10-15 minutes to soften slightly, as it will firm up considerably in the freezer.

Notes

• If you do not have an ice cream maker, stirring every 30 minutes while freezing helps prevent the formation of ice crystals and keeps the texture creamy.
• Using Dutch processed cocoa powder gives a richer chocolate flavor and a smoother texture compared to natural cocoa powder.
• For a saltier peanut butter, omit added salt; otherwise, add a pinch to balance the flavors.
• Letting the Nice Cream soften at room temperature before scooping ensures easier serving and better mouthfeel.
• This recipe is naturally vegan, gluten-free, and dairy-free.

Keywords: Chocolate Nice Cream, Dairy-Free Ice Cream, Vegan Dessert, Peanut Butter Ice Cream, Coconut Milk Ice Cream, Healthy Ice Cream