Chocolate Peanut Butter Coconut Ice Cream (Dairy-free)

Chocolate Peanut Butter Ice Cream. Dairy-free, honey-sweetened, and full of delicious coconut milk!

I think peanut butter and chocolate is a fantastic flavor combination. Since I no longer eat Reese’s peanut butter cups, one of my favorite ways to enjoy the peanut butter and chocolate combo is in this chocolate peanut butter coconut ice cream recipe. It uses coconut cream (or milk) rather than cow’s cream, so it’s dairy-free and suitable for the GAPS and Paleo diets. Even if you don’t have any dairy restrictions, making coconut ice cream is a delicious and easy way to get more coconut oil into your diet.

I don’t think the coconut flavor is very noticeable in this recipe. As I’ve said many times, though, my coconut tastes are pretty dulled from all of the coconut products we eat here, so your opinion may differ.

Notes on the Recipe

You can use either coconut cream or coconut milk in this recipe. Coconut cream will make your ice cream even creamier, so I often pick this option when I have a choice. Coconut milk works just as well, too, though.

I prefer this brand of coconut cream and this brand of coconut milk. Both are free of preservatives and any added gums/starches, and they come in a carton rather than a can.

In my experience, the BEST place to buy this coconut milk and coconut cream is at your local Asian market. If that’s not an option, though, you can buy coconut milk online here and coconut cream online here.

What if I Don’t Have an Ice Cream Maker?

I get this question from time to time. Honestly my first response is: get an ice cream maker! 🙂 Seriously. If you like coconut ice cream and think you’ll make it regularly, an ice cream maker is 100% a worthwhile investment. We got this model for our wedding in 2008, and it probably made a few hundred batches of ice cream before it finally gave out in 2016.

I replaced it with this newer model, which I’ve been very happy with. My family LOVES ice cream, and since Jesse can’t eat any sweeteners other than honey, homemade ice cream is our only option. (Plus, have you seen the cost of coconut ice cream in the store? That stuff is expensive.)

 Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)

&

If I haven’t convinced you, though, here’s a post from The Kitchn on how to make ice cream without a machine. Give some of their ideas a try and see what you think. I haven’t tried any of these methods myself, so I can’t comment on how well they’d work for this particular recipe.

Equipment You’ll Need:

Blender OR mixing bowl and whisk

Ice cream maker

Chocolate Peanut Butter Coconut Ice Cream (Dairy-free)
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Ingredients

Instructions

  1. Mix coconut cream, peanut butter, cocoa powder, honey, vanilla extract, and stevia in a blender or by hand.
  2. Pour into your ice cream maker and process until your desired texture is reached.
  3. Serve immediately, or put in the freezer for a few hours to make it firmer.
  4. Store leftover ice cream in the freezer, preferably in a wide, shallow container to simplify future defrosting.
  5. By the next day, your stored ice cream will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—it will probably need twenty or more minutes of defrosting on the counter before it can be served and eaten. Some people do not like the fact that homemade ice cream becomes very hard in the freezer, but personally I don’t mind. If you let it defrost for long enough, it is still just as yummy as it was freshly made, albeit a bit stiffer. I find that a fine compromise for being able to eat healthy ice cream. 🙂
6.6.15
http://wholenaturallife.com/chocolate-peanut-butter-coconut-ice-cream-gaps-friendly-dairy-free/

Looking for more coconut ice cream recipes?

Be sure to check out my other coconut ice cream recipes:

You might also enjoy reading my ultimate guide on how to make coconut ice cream, in which I share all of my best tips and tricks so you can develop your own coconut ice cream recipe, if you so desire. 🙂

If you’re also a fan of cashew ice cream, go try my recipes for cinnamon cashew ice cream and chocolate cashew ice cream.
Chocolate Peanut Butter Coconut Ice Cream: Dairy-free and suitable for the GAPS diet

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17 Responses to Chocolate Peanut Butter Coconut Ice Cream (Dairy-free)

  1. Susie says:

    How could I best make this without an ice cream maker?

    • Meghan says:

      I don’t know, Susie; I’ve never tried to make ice cream without my ice cream maker. If I were you I’d google “make ice cream without ice cream maker” or something of that sort and see what you come up with.

  2. Lauren says:

    This looks delicious! The combination of chocolate and peanut butter is a classic favorite of mine, so I will definitely have to try this out! 🙂

  3. Oh…YUM! Hoping I get an ice cream maker for Christmas…and yes, this is going to the top of the list of must make recipes! This would be a perfect post to share at our Meal Plan Monday link-up at http://www.modernalternativekitchen.com! Hope to see you there tomorrow!

  4. Min says:

    This sounds delicious, except for the stevia…what could be substituted? Could you just add more honey to taste? Thanks.

    • Yes, you can just add more honey (or any other sweetener that you want). Since it’s ice cream, you can easily taste it before you put it into your ice cream maker. Hope you like it!

  5. Joanna says:

    Susie, if you have a vitamix, I would suggest freezing the coconut milk — at least part of it (two ice cube trays worth would probably work good) and then put your leftover liquid (enough to cover blades) and other ingredients and add the ice. It should come out close to soft serve texture….hope that helps and gives you an idea to try.

  6. Barbara says:

    Hi Meghan,

    I’m not on Gaps. Do you think I could use half and half instead of coconut cream? I will use all stevia and no honey to save on sugar use.
    Thank you for the recipe!

    • Hmm. I don’t have any experience using half and half in ice cream. Ice cream recipes are very forgiving, though–I’m guessing the only problem you’d run into is that it might not be as creamy. Any reason you don’t want to use cream rather than half and half?

      And about the stevia, I have found that things tend to taste a lot better when you use at least a little bit of honey rather than all stevia. Just my two cents–you are of course free to do as you wish! I hope you like the recipe!

      • Barbara says:

        LOL…half and half is what I have at home.
        Also stevia is what I use for years for everything. I will make the recipe and let you know how I liked it 🙂

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  8. Tina says:

    Just a note, knowing that it freezes very hard, try using silicone muffin pans and then freeze as you can get out one serving at a time.

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