homemade peanut butter ice cream featuring Betsy's Best Gourmet Peanut Butter

If you’re looking for a delicious vegan and gluten-free ice cream recipe, we’ve got the perfect one for you! By combining Betsy’s Best Gourmet Peanut Butter, vegan dark chocolate chips and a few other all-natural ingredients, you can make healthy homemade ice cream the whole family will love.

Ice Cream Recipe Directions:

  • 2 cans full-fat coconut milk (about 3 1/3 cups)
  • ½ cup coconut sugar
  • 1 vanilla bean, seeds scraped (do not discard pod)

Chocolate Crunch:

  • ¾ cup vegan dark chocolate chips
  • 1 tsp unrefined coconut oil

Peanut Butter Chunks:

Freeze ice cream machine bowl 24 hours ahead of time.

Whisk coconut milk, sugar and vanilla beans in a large pot over medium heat. Add scraped vanilla bean pod. Bring to boil for 2 minutes, whisking frequently. Pour into heat-safe bowl and refrigerate until fully chilled. (If short on time, fill a larger bowl halfway with ice and place ice cream mixture bowl on top. Whisk occasionally to accelerate chilling. Avoid getting ice/water in the ice cream mixture. Add ice and drain water as needed until fully chilled.)

Place Betsy’s Best in freezer for 5-10 minutes to thicken. Flatten between two pieces of parchment paper until slightly less than ¼-inch thick. Slide paper onto a pan and freeze for 1 hour. Remove and cut into small pieces about ¼-inch x ¼-inch. Put back in freezer (note: PB chunks will not fully harden).

About halfway through chilling the ice cream mixture, melt chocolate and coconut oil in microwave in 30-second increments, stirring between heating until fully melted and smooth. (Can also use a double broiler). Let cool on counter, making sure chocolate is still pourable.

Spoon chilled ice cream mixture into ice cream maker. When ice cream starts to freeze and collect on mixer, stream the cooled, melted chocolate into the ice cream.

Scoop ¼ of the ice cream into glass container. Add about ¼ of the peanut butter chunks. Repeat 4 times, packing down the ice cream as you go.

Serve immediately or freeze in an airtight container with a piece of plastic wrap touching the top surface of the ice cream (to prevent freezer burn).

This is one chocolate peanut butter ice cream recipe you won’t feel guilty about!

Print Friendly, PDF & Email

Pin It on Pinterest

Share This