Chocolate Peanut Butter Swirl Ice Cream

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We like ice cream. Scratch that — we really, really, really like ice cream. This may seem counterintuitive to a dairy-free diet, but that doesn’t have to be the case at all. Coconut milk gives this chocolate peanut butter swirl ice cream the richness and consistency of real ice cream, and it’s delicious even if you’re not a coconut fan.

Chocolate Peanut Butter Swirl Ice CreamChocolate Peanut Butter Swirl Ice Cream | Gluten-Free, Dairy-Free

Chocolate Peanut Butter Swirl Ice Cream

With a little bit of prep work before bed, we can make ourselves a carton of ice cream that will be ready by dinner the next day.

Unlike most of the other recipes here on Perfectly Peachy, we do use a special appliance (an ice cream maker) for this tasty treat.

Cuisinart Ice Cream Maker
Lauren was given this Cuisinart ice cream maker shortly after finding out about her casein intolerance. Years later, it still works perfectly to create delicious ice cream. Have you ever bought dairy-free ice cream in the store? It’s so expensive for just a little container! Getting your own ice cream maker can pay off in no time.

Looking for another peanut butter and chocolate dessert? Check out our Peanut Butter Pretzel Bites!

 

Print Recipe
Chocolate Peanut Butter Swirl Ice Cream
Chocolate peanut butter swirl ice cream may seem counterintuitive to a dairy-free diet, but that doesn’t have to be the case at all. Coconut milk gives this the richness and consistency of real ice cream, and it's delicious even if you're not a coconut fan. Please note: All the ingredients below are easy to find gluten- and dairy-free, but not all brands are safe. So be sure to always check the ingredients.
Chocolate Peanut Butter Swirl Ice Cream
Prep Time 5 minutes
Cook Time 35 minutes
Passive Time 8 hours
Servings
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Passive Time 8 hours
Servings
Ingredients
Chocolate Peanut Butter Swirl Ice Cream
Instructions
  1. In pot over medium heat, add the coconut milk, sugar, and cocoa powder. Stir well.
  2. Let simmer until mixture has thickened slightly. This should take about 8 minutes.
  3. Remove from heat and stir in vanilla.
  4. Pour into a container and let cool, then refrigerate. It's best to leave it in the fridge for 4 to 8 hours — we recommend leaving it in overnight.
  5. Pour mixture into ice cream maker and churn for about 15 to 20 minutes.
  6. After about 10 minutes, you can start adding in the peanut butter. We recommend putting a little peanut butter on a knife and tapping the knife on the top of the ice cream maker until it slides in. This helps keep the peanut butter from getting too clumped.
  7. After 15 minutes of churning, add in the chocolate chips.
  8. Pour ice cream into a freezable container, then freeze for a few hours before serving.
Recipe Notes

We love to serve this with Hershey's syrup, which, by some miracle, is dairy-free. (But always check the ingredients for yourself, as they can change!)

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