chocolate coconut gluten free healthy fats Ice cream paleo raw vegan 

Vegan Peanut Butter Chocolate Chip Ice Cream

Ever since I had my homemade ice cream “Aha Moment” I’ve vowed to never by the sugar laden, dairy bomb that is store bought. I mean, you NEVER feel good after digging in to some Ben & Jerry’s.

Yesterday, July 5th… I was kind of hung over… okay, very. But since my Whole30 I have the tolerance of a 90lb freshman. Which could be a good thing right. Anywho… I didn’t want to eat much, but what I did want to eat as all the comfort food. All of it. But I- a) can’t eat that stuff. b) don’t even keep it on the house. Before I sent out my husband for some mint chip…. I was like doh! I can make my own & I won’t feel like crap.

So ridiculously creamy peanut butter ice cream with enjoy life chocolate chips was born, and I was in heaven!

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Prep: 5min
Wait/Churn/Freeze time: 2 hours

2 cups coconut cream (whole coconut milk, chilled, use the solidified fat)
1/2 cup nut milk (I used unsweetened cashew milk)
1 cup creamy peanut butter
1/4- 1/2 cup maple syrup
1 cup chocolate chips (I used enjoy life Mini’s)

In bowl of stand mixer with whisk attachment beat coconut cream until smooth, add in milk & peanut butter. When smooth and fluffy (about 2 minutes) add in maple syrup then chocolate chips. It will have the consistency of soft whipped cream.

Put bowl in freezer with saran wrap over it. Wait 30 minutes, then with a spatula- scraping the cold solid parts from the bowl mix it all up. Freeze again for 30 minutes & repeat. Do this 4 times. Then you can serve yourself and put the rest away in an air tight container until next ice cream party 🙂

Let it sit out for a few minutes before scooping. It will last about a week in the freezer. Enjoy!

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