Description
This delicious gluten free chocolate peanut butter ice cream combines rich cocoa and creamy peanut butter in a smooth, homemade frozen dessert. Made with full-fat coconut milk and natural sweeteners, it offers a dairy-free and gluten-free treat with a distinct peanut butter swirl for extra flavor. The recipe involves heating the base on the stovetop to meld ingredients beautifully, then chilling and churning in an ice cream maker, or using a no-churn method, resulting in a creamy, irresistible ice cream perfect for any occasion.
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
- Combine and Heat Ingredients: In a medium saucepan, combine 2 cups of full-fat coconut milk, ½ cup creamy natural peanut butter, ½ cup coconut sugar (or your chosen sweetener), and 4 tablespoons unsweetened cocoa powder. Heat over medium heat, whisking continuously until the mixture begins to simmer to dissolve the cocoa powder fully and prevent grittiness. Watch carefully to avoid burning.
- Melt Chocolate: Remove from heat and stir in 4 oz chopped semi-sweet chocolate. Let sit for 1 minute, then whisk until smooth, allowing the residual heat to melt the chocolate evenly for a rich texture.
- 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, whisking thoroughly to ensure a lump-free, smooth base that will prevent ice crystals.
- Chill the Base: Transfer the mixture to a bowl and cover tightly with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for at least 4 hours or overnight until completely cold.
- Prepare Peanut Butter Swirl: Mix ½ cup natural peanut butter, 2 tablespoons maple syrup, and a pinch of salt in a small bowl until smooth. Refrigerate until ready to use to maintain distinct swirl ribbons in the ice cream.
- Churn the Ice Cream: Pour the chilled chocolate base into an ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency, incorporating air for a creamy texture.
- Layer and Swirl: In the last minute of churning, spoon half the ice cream into a freezer-safe container, dollop half the peanut butter swirl on top, then add the remaining ice cream and remaining swirl. Use a knife to gently swirl the layers in a figure-eight pattern, being careful not to overmix.
- Freeze to Firm: Cover and freeze for at least 4 hours until firm. Alternatively, for a no-churn method, freeze the combined mixture for 45 minutes, then vigorously whisk or beat every 30-45 minutes 3-4 times, adding the peanut butter swirl in the final whisk before freezing fully.
Notes
- Ensure the semi-sweet chocolate is certified gluten-free to keep the recipe gluten-free.
- Xanthan gum is crucial for smooth texture and to prevent ice crystals in gluten free ice cream.
- The no-churn method is a good alternative if you don’t have an ice cream maker but requires intermittent whisking for best texture.
- Press plastic wrap onto the surface of the base while chilling to avoid a skin forming.
- Use natural peanut butter without added sugars or oils for best results.
- Adjust sweetness to taste, depending on your preferred sweetener.
- Allow the ice cream to soften slightly before scooping for easier serving.
