I scream, you scream, we all scream for Peanut Butter Chocolate Chip Ice Cream! Ice cream lovers rejoice – this ice cream has seriously made my week (and it’s only Tuesday).
With so many non-dairy alternatives these days, I’ve been anxious to try making my own. You can buy non-dairy ice cream at the store but it’s still loaded full of refined sugars and artificial flavours.
This recipe is gluten free, dairy free, vegan and refined sugar free. Make it paleo by using almond butter and nut free by using sunflower seed butter – AKA everyone can enjoy! Next time I want to try using maple syrup or honey instead of the cane sugar to enhance the recipe just a bit more.
I’m nut & seed butter crazy so naturally it had to be my first flavour. An ice cream machine was used for this, but after researching online I’ve learned ice cream can be made without the maker – I haven’t personally tried it so can’t speak for it. (link at the bottom)
My mom decided to purchase the ice cream machine a few years ago back when she changed her lifestyle due to similar health reasons as myself. By cutting out gluten and dairy, she felt like she was missing out on one of her favourite summer treats – ice cream. If anyone is interested in purchasing one, ours was purchased from Costco and we’re very happy with it. You can find it HERE.
After that first summer, the machine has sat in the cupboard because my mom never found a dairy free recipe that she loved. She doesn’t metabolize fat well, even coconut milk so when she made her first batch, it didn’t sit well and she found the coconut taste too over baring. She also tried it using strictly almond milk, which was better for flavour but turned out more so icy than creamy.
Knowing I was coming to visit my parents this past weekend, I was dreaming dairy free ice cream. My mom was happy to get it out of her cupboard and to see what I would come up with. Needless to say, my entire family thought it was a hit – even the dairy and non restrictive eaters!
When deciding on what flavour to make, we quickly realized it was a holiday Monday and all the local grocery stores were closed so I had to get creative with what I had in the kitchen. That’s actually how Going Grainless started back during my days as a poor student and still remains one of my most favourite ways to recipe develop!
I ended up having one can of lite coconut milk and some almond milk to work with, so I was a little nervous for the outcome since my initial idea was using two cans of full fat coconut milk to ensure it was nice and creamy. All I have to say is we were pleasantly surprised with the coconut and almond combo! It turned out really creamy and no coconut could be tasted. Best of all, it didn’t bother my mom’s oh-so-sensitive gut!
Peanut Butter Chocolate Chip Ice Cream
Prep time: 5 minutes
Churn time: 30 minutes
- 1 can / 400 mL coconut milk (lite or full fat both work)
- 1 can / 400mL unsweetened almond milk
- 1 cup natural peanut butter (or almond butter/cashew butter)
- 2/3 cup cane sugar or 1/2 cup maple syrup
- 1 tsp vanilla
- 1 1/2 tbsp maca powder (optional)
- 1/2 cup chocolate chips
- Blend all ingredients in a high speed blender or food processor.
- Pour into a prepared ice cream machine bucket (typically needs to be frozen 24 hours prior). Churn according the directions on your machine, adding in the chocolate chips during the last 5 minutes. Freeze right away.
As mentioned above, I’ve never tried making ice cream without a machine, but you can check out instructions HERE if you want to give it a try!