Who’s ready for the creamiest dairy-free ice cream recipe ever?!
It’s right here.
Peanut Butter Chocolate Ice Cream.
Now if you have peanut allergies, don’t check out yet.
I’m certain this could be made with your favorite nut or seed butter, too!
So with that,
let’s get to what makes this probably our best dairy-free ice cream recipe.
It’s actually that nut, seed, or peanut butter!
Because THAT makes it creamier than other homemade dairy-free ice cream recipes.
For instance, we’ve made a chocolate ice cream.
And while it’s delicious…
it’s just not as creamy as when peanut butter is added.
You will see in our video in this post,
this was the exact texture of normal dairy ice cream.
Smooth and easy to serve on a cone,
My kids were so happy.
Now in this recipe, there’s an option to add frozen peanut butter and/or chocolate chips.
But honestly, my whole family loved the ice cream even without the add-in’s.
Anytime my family wants to make my life easier in the kitchen…
So next time I make this, I’m totally ditching the add-in’s.
They can eat it in a bowl and add dairy-free chocolate chips if they want to.
Knock yourselves out, fam.
See the easy recipe below!
OUR OTHER ICE CREAM RECIPES
Gel Ice Cream Machine ~ Affiliate Link
If you don’t have an ice cream machine (affiliate), I highly recommend getting one.
It’s been an awesome investment in our food allergy journey.
We have used the same one for 10 years, and it’s still going strong.
And it saves us money not having to buy small dairy-free pints of ice cream all the time.
INGREDIENTS I USED
So Delicious Unsweetened Coconut Coffee Creamer
So Delicious Unsweetened Coconut Milk
Smuckers Unsweetened Natural Peanut Butter
1/4 Cup Sugar
And the rest of the recipe is below.
Sugar content varies by which creamer and milk you use. Feel free to taste the mixture before adding the 1/4 cup of sugar and see if it’s already sweet enough. You can easily omit the sugar from this recipe.
Sometimes we chill the mixture in the freezer for 15 minutes before churning and/or chill the finished ice cream in the freezer for 15 minutes before eating.
Experiment a little and you’ll find a good system to get the best texture depending on the ingredients you choose.
Always check ingredients, of course.
Now see the chocolate ice cream recipe below!
PEANUT BUTTER CHOCOLATE ICE CREAM DAIRY-FREE
Makes 4 Servings
1 cup plain dairy-free coffee creamer
1/2 cup plain dairy-free milk
1/4 cup cocoa powder
1/4 cup peanut butter
1/4 cup sugar (optional)
pinch of salt
frozen dime-size peanut butter chunks
dairy-free chocolate chips
Whisk all the ingredients (excluding mix-in’s) together in a large measuring cup or bowl.
Put mixture in the freezer for 15-30 minutes to get it really cold. (optional)
Remove mixture from freezer and pour the mixture into your ice cream maker.
Churn according to your machine directions. Ours takes about 30 minutes in our small gel machine.
If you want the ice cream firmer for cones, cover container and put the ice cream in the freezer for another 15-30 minutes. (optional)
Add in mix-in’s. (optional)
If you have any leftovers, freeze it for later. Put the leftover ice cream in your blender before serving in order to make it creamy again.
Enjoy your simple homemade dairy-free chocolate peanut butter ice cream!