Peanut Butter Chocolate Chip Ice Cream
Vegan dairy-free Peanut Butter Chocolate Chip Ice Cream! Rich, creamy and so decadent! You only need a few ingredients to make this amazing plant-based ice cream made from coconut milk!
Servings: 4
Ingredients
- One 13.5oz can FULL FAT coconut milk (I highly recommend Thai Kitchen brand-it's the best)
- One 13.5oz can LITE coconut milk
- 1/2 cup (128)g creamy peanut butter, with no added oils or sugar
- 1/4 cup (80g) agave
- 1/2 cup (80g) coconut palm sugar
- 4 tablespoons (24g) unsweetened cocoa powder
- 1/4 teaspoon fine salt add (if your peanut butter doesn't have any)
- 1 teaspoon (5g) pure vanilla
- 1/4 cup vegan semi-sweet mini chocolate chips
EASY CHOCOLATE SYRUP
- 2 teaspoons unsweetened cocoa
- 1/2 tablespoon (10g) maple syrup
- I use this scale.
Instructions
- Add all the ingredients, except the chocolate chips, to a food processor or blender and process until smooth and creamy, 1-2 minutes. Do NOT add the chocolate chips yet.
- Pour into your ice cream maker. Once it is almost done churning, add the chocolate chips. It will be a soft serve consistency. Freeze for a couple of hours to harden, if desired. If it freezes overnight, just take it out a few minutes before ready to serve, to soften some.
- For the Chocolate Syrup: Stir together the 2 ingredients in a small cup until well blended, that's it! It tastes just like Hershey's chocolate syrup! You also could heat it up for hot fudge over your ice cream. If you don’t use it all at once, you may need to reheat it later but this makes a very small amount.