I have yet another new coconut ice cream recipe to share with you all today. 🙂 Y’know, when I was writing my coconut e-book I felt like I had come up with ALL the ice cream recipes I could possibly think of. And then some sort of new inspiration struck, because I’ve pumped out so many since then. Not all of them are good, though of course the so-so ones never make it onto the blog. Today’s is a real winner: peanut butter cup ice cream.
Notes on the Recipe
I use my homemade chocolate chips in this ice cream, but you can use any chocolate you prefer. I’ve also chopped up my coconut oil fudge recipe and thrown that in instead of chocolate chips.
You can use any kind of coconut milk you want, but I personally prefer this brand of coconut milk. It’s free of preservatives and any added gums/starches, and comes in a carton rather than a can. In my experience, the BEST place to buy this coconut milk is at your local Asian market. If that’s not an option, though, you can buy it 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.)
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
- 3 1/2 cups coconut milk
- 1/2 cup natural peanut butter
- 1/3 cup raw honey
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 cup chocolate, chopped (I use my homemade chocolate chips, but you can use whatever you prefer)
- Add coconut milk, peanut butter, vanilla, honey and salt to your blender and blend until all ingredients are well mixed.
- Pour mixture into your ice cream maker and begin processing.
- Once your ice cream looks like it's almost finished, add the chocolate to your ice cream maker. If mixture is already too frozen to properly mix, just stop the ice cream maker and finish mixing in the chocolate by hand.
- Serve immediately, or store ice cream in the freezer for a few hours to firm up. Store any leftover ice cream in a wide, shallow container to simplify future defrosting.
- 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 20 or more minutes of defrosting on the counter before it can be easily served.
Looking for more coconut ice cream recipes?
Be sure to check out my other coconut ice cream recipes:
- Cinnamon coconut ice cream
- Mint chocolate chip coconut ice cream
- Chocolate orange ice cream
- Strawberry chocolate chip coconut ice cream
- Chocolate chip and raspberry coconut ice cream
- Chocolate peanut butter coconut ice cream
- Chocolate mint coconut ice cream
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.