Choco-Chunk Peanut Butter Blitz Ice Cream
If chocolate combined with peanut butter sends you “over the moon,” then you’re about to experience quite the flavor explosion when this dynamic duo invades this incredible ice cream! “Delishly” decadent peanut butter ice cream is laced with mini gobs of peanut butter and chocolate chunks….a scoop of “heaven” most certainly awaits! For those that are looking for a dairy-free ice cream, this recipe replaces the traditional milk and cream with unsweetened coconut milk. For the chocolate chunks, see below for dairy-free selections.
Recipe adapted from: Cuisinart ICE-21 Ice Cream Maker’s booklet
Yield: about 1 1/2 quarts
Recipe adapted from: Cuisinart ICE-21 Ice Cream Maker’s booklet
Yield: about 1 1/2 quarts
Ingredients
Base
- 1 cup natural creamy peanut butter not “no-stir”
- 1/2 to 2/3 cup coconut palm sugar for more info, including alternatives see MPM Mini-Bites
- 2 cans 13.5 ounces unsweetened coconut milk (not “light”)
- 2 teaspoons pure vanilla extract
Mix in’s
- 1/3 cup natural creamy peanut butter not “no-stir”
- 3/4 cup chocolate chunks or chips + 1 teaspoon coconut oil melted and cooled
- see MPM Mini-Bites for dairy-free alternatives
Instructions
- Base: in a medium bowl, using a hand mixer on low speed, combine peanut butter and coconut palm sugar until smooth. Add 1 can of coconut milk; beat on low speed for 1 to 2 minutes or until coconut palm sugar is dissolved. Stir in remaining can of coconut milk and vanilla. (can also use a blender or whisk for mixing all ingredients) Cover; chill for at least 2 hours, preferably overnight if possible.
- Make Ice Cream: as machines vary, follow the instructions according to your manufacturer’s manual. (This recipe was made using a Cuisinart ICE 21 which is inexpensive, simple to use and makes FANTASTIC ice cream …highly recommended!)
- A few minutes before ice cream is done (should still be churning, but has slowed down), add bits of peanut butter, allowing to swirl through. (Peanut butter will partially harden and not completely mix in, forming small chunks.) Immediately pour in COOLED melted chocolate, allowing to swirl through the ice cream. (Chocolate will harden forming chunks and flecks.) If by chance, the ice cream has stopped churning, you can swirl in the peanut butter and melted chocolate after removing from the machine.
- When ice cream has finished churning, turn off the machine. Serve immediately. If a firmer consistency is desired, place ice cream in a covered freezer-safe container. Freeze for about 2 hours. Remove from freezer about 10 minutes before serving.
Notes
Make Ahead and Storage Tips: ice cream may be stored in a covered freezer-safe container for about 3 weeks. (if it lasts that long!) Allow to soften for about 15 minutes before serving.
*This homemade ice cream contains only pure ingredients and does not have preservatives and stabilizers. Therefore, it will not have the same consistency or freeze as creamy as most store-bought brands. That said, there is nothing like making your own ice cream…hope you try it!!
For mouth-watering recipes (from the traditional to the exotic) as well as everything you need to know about making ice cream (including guidelines for selecting machines) treat yourself to a copy of The Perfect Scoop by David Lebovitz.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and has been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane sugar in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey and maple syrup.
Chocolate Chips: the choice is yours as to how healthy you want your chips to be! Enjoy Life Foods makes Semi-Sweet Mega Chunks and Mini Chips which are gluten, dairy and soy-free chips that do contain sugar. Sunspire makes a variety of chocolate chips including Grain-Sweetened Dark Chocolate Chips which are sweetened with brown rice syrup solids. They also make Unsweetened Carob Chips which do contain dairy. Ghirardelli makes all-natural 60% Cacao Bittersweet Chocolate Baking Chips which do contain sugar and dairy. For an unsweetened chocolate chip alternative, consider trying raw cacao nibs sold by companies such as TerrAmazon.
Unsweetened Coconut Milk: works wonderfully in ice cream recipes if you can’t or prefer not to have dairy. There are several brands readily available including Thai Kitchen and Native Forest. While you may be able to detect a hint of coconut flavor in some ice cream recipes, most you cannot, especially those with dominant flavors such as peanut butter and chocolate.
If you prefer not to use coconut milk, you may swap it with 1 cup whole milk and 2 cups heavy cream. Follow directions above substituting milk for the first can of coconut milk and heavy cream for the second can.
Look for all these products in natural food stores such as Whole Foods as well as in some supermarkets.
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