Description
Enjoy a rich and creamy Gluten Free Chocolate Peanut Butter Ice Cream made with full-fat coconut milk and natural peanut butter. This homemade treat is sweetened with coconut sugar and enhanced with cocoa powder, vanilla, and a luscious peanut butter swirl, perfect for those seeking a gluten-free, dairy-free dessert with a smooth texture and indulgent flavor.
Ingredients
Scale
Ice Cream Base
- 2 cups full-fat coconut milk
- ½ cup creamy natural peanut butter, well-stirred
- ½ cup coconut sugar (or substitute with ½ cup maple syrup or honey)
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon xanthan gum
- 4 oz semi-sweet chocolate, chopped (ensure it’s gluten-free)
Peanut Butter Swirl
- ½ cup natural peanut butter
- 2 tablespoons maple syrup
- Pinch of salt
Instructions
- Prepare the base: In a medium saucepan, combine 2 cups of full-fat coconut milk, ½ cup creamy natural peanut butter, ½ cup coconut sugar (or preferred sweetener), and 4 tablespoons unsweetened cocoa powder. Heat over medium heat while whisking continuously until the mixture begins to simmer, ensuring the cocoa dissolves completely without burning.
- Melt the chocolate: Remove the mixture from heat and stir in 4 oz chopped semi-sweet chocolate. Let it sit for one minute, then whisk until smooth, allowing residual heat to melt the chocolate fully for richness.
- Add flavorings and stabilizer: Stir in 1 teaspoon pure vanilla extract, ¼ teaspoon fine sea salt, and ½ teaspoon xanthan gum into the warm mixture. Whisk thoroughly to combine and eliminate lumps, which helps create a smooth, creamy ice cream texture without ice crystals.
- Chill the base: Transfer the mixture to a bowl and cover tightly with plastic wrap directly on the surface to prevent a skin. Refrigerate for at least 4 hours or overnight until completely cold.
- Prepare the peanut butter swirl: In a small bowl, mix ½ cup natural peanut butter, 2 tablespoons maple syrup, and a pinch of salt until smooth. Refrigerate until ready to use, to create distinct swirl ribbons in the ice cream.
- Churn the ice cream: Pour the chilled chocolate base into your ice cream maker and churn following manufacturer’s instructions, approx. 20-25 minutes until soft-serve consistency forms.
- Layer and swirl: In the last minute of churning, layer half of the ice cream into a freezer-safe container, dollop half the peanut butter swirl atop. Repeat layering remaining ice cream and peanut butter. Use a knife to gently swirl in a figure-eight motion without overmixing.
- Freeze until firm: Cover and freeze for at least 4 hours until fully set. Alternatively, use the no-churn method by freezing the mixture initially for 45 minutes, then vigorously whisking or beating every 30-45 minutes for 3-4 times, adding the peanut butter swirl on the final whisk.
Notes
- Ensure the semi-sweet chocolate is certified gluten-free to maintain the recipe’s gluten-free status.
- Xanthan gum is essential to achieve a creamy texture and prevent ice crystals; do not skip.
- For a dairy-free option, confirm all ingredients including peanut butter and chocolate are free from dairy.
- Sweetener substitutions such as maple syrup or honey work well but may slightly alter the flavor and texture.
- The chilling step improves texture and will make churning easier and yield better ice cream consistency.
- If you don’t have an ice cream maker, follow the no-churn instructions for a similar result.
- Swirling gently preserves visual contrast between the chocolate base and peanut butter ribbons.
