Who’s ready for the creamiest dairy-free ice cream recipe ever?!
It’s right here. Peanut Butter Chocolate Ice Cream.
And if you can’t have peanut butter, still read on. This can be made with your favorite substitute.
That’s right, this is the creamiest dairy-free ice cream we’ve ever made.
And we have several dairy-free ice cream recipes!
What makes it so creamy? It’s the peanut butter.
But if you have peanut allergies, I’m certain that your favorite nut or seed butter would work just as well.
You’ll still end up with super cream ice cream, too.
This dairy-free ice cream flavor comes out the exact texture of normal dairy ice cream.
It’s amazing! And so delicious.
Smooth and easy to serve on a cone,
Now in this recipe, there’s an option to add frozen peanut butter and/or chocolate chips.
But honestly, my whole family loves this ice cream even without the chunks of peanut butter and chocolate.
For an easy medium, simply top with dairy-free chocolate chips when serving. Easy peasy.
To whip up dairy-free ice cream anytime we want it,
I use my gel ice cream machine (affiliate), highly recommend for milk allergy families!
It’s been an awesome investment in our food allergy journey.
Surprisingly, we’ve used the same machine for 15 years, and it’s still going strong.
Plus, it saves money not having to buy small dairy-free pints of ice cream all the time.
And when I make it homemade, it’s so good that the whole family enjoys it together.
My son loves that.
HOMEMADE ICE CREAM TIPS
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.
It’s easy to find cones that are dairy-free and allergy-friendly.
Cake and waffle cones are one of our Aldi staples.
And waffle bowls are one of our Target snacks.
PLEASE NOTE: Here at Milk Allergy Mom, we simply share products that work for our family. Please consult your own doctor before trying food, supplements, or other products. Also read all labels and call companies for the latest, most accurate product information.
Or simply serve this dairy-free peanut butter chocolate ice cream in a bowl. Less mess.
Now see the creamy 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 (or substitute)
1/4 cup sugar (optional)
pinch of salt
frozen dime-size peanut butter chunks (or substitute)
dairy-free chocolate chips
Prepare peanut butter chunks (or substitute) for an add-in by putting dime size chunks on a cookie sheet covered in wax paper. Freeze while making the ice cream. This step is optional. Add-in isn’t necessary.
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 frozen peanut butter (or substitute) and or dairy-free chocolate chips (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.
Or these ice cream storage containers with nearly five stars look great (affiliate link).
Hope you love this dairy-free chocolate peanut butter ice cream as much as we do!