Chocolate Peanut Butter Nice Cream Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
