I'm back with another amazing chocolate peanut butter combo dessert + TBH this one is my OG all time favorite. Chocolate Peanut Butter Ice Cream. My go to ice cream flavor since Day 1. I've been playing around with ice cream for a while now, testing recipes and attempting to make no churn dairy free, low FODMAP friendly ice cream. It's been coming out pretty nicely but let me tell you something. You gotta come in close for this one. You ready?..... YOU. NEED. AN. ICE. CREAM. MAKER. Do yourself a favor and just get one, k? Here, I'll even link to the best one ever. Please do yourself a favor and treat yourself! I promise you won't be sorry.
Let me back up a little. The reason I've been playing around with ice cream so much lately is that ever since #quarantine happened, my husband has turned into an ice cream eating machine. He's not a sweets guy, but ice cream is his weakness and let's be honest, it's ALL of our weaknesses. If you say otherwise, I'm not sure I trust you. Anyway... so he's been eating all the ice cream + getting some belly aches here and there that he refuses to acknowledge, so I've made it my mission to make him ice cream at home that's lactose + refined sugar free so he can still enjoy his favorite treat without the belly ache. Which is my M.O. anyway so, here we are.
So, I've played around, tried the no churn thing, it worked, but it didn't replace his "Real Ice Cream" cravings so I considered that a fail. He always insisted the TASTE was on point, it was just the TEXTURE that was meh. I gave in and bought an ice cream maker + after a month or so of delayed shipping because #COVID , it's here and I've made no less than 6 pints of ice cream with it already (I've had it for approximately 3 days...) Needless to say, I'll be rounding out this Pretty Delicious Summer with a bunch of ice cream recipes!
Don't forget to leave me a review in the comments if you make this low FODMAP friendly dairy free ice cream recipe!
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3-6 tbsp dark cocoa powder*
1/4 cup monk fruit sweetener
1 tbsp gelatin
1 can FULL FAT coconut milk
1 can coconut cream
Pinch of salt
6 tbsp natural creamy PB divided & frozen
*Adjust according to desired chocolate-ness. Pictured used 6 tbsp.
Line a small baking sheet with wax or parchment paper + spoon out 6 individual tbsp of peanut butter. Place baking sheet in freezer.
Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
While still heating, stir in cocoa powder, pinch of salt, and gelatin whisking again to combine.
Pour chocolate ice cream base into a heat proof container and transfer to fridge to cool completely.
Once cool, about 30-45 minutes usually does it, add mixture to frozen bowl of ice cream maker + churn according to machine instructions.
When ice cream is done churning, remove PB from freezer. Spoon ice cream into desired container, layering in frozen PB throughout.
Place in freezer allowing to harden. Ice cream should be ready in 1-2 hours.
When eating the next day, ice cream may need 15 minutes at room temp to thaw + become scoopable again.