Salted chocolate peanut butter ice cream. A rich and creamy vegan ice cream that’s made with coconut milk, cocoa powder, dates, salted peanut butter and vanilla. Only 5 ingredients and minimal work involved.
One last ice cream recipe before the end of summer. I think we could all use that, right?
Part of me is trying to hold on the summer, while the other part of me is very excited for all things fall. I don’t think I’m alone when I say that I haven’t taken advantage of summer as much as I probably should have this year. We had so many things to do before leaving for 4 months (you can see our plans here), which meant I haven’t spent much time outside, enjoying everything that summer has to offer.
I’m not complaining though, we had a lot of great adventures over the past year and a lot more to come over the next months. We all have to work sometimes, right? Plus, I love my job, so I really can’t complain.
So here we are, the end of August and I’m here to share one last summer treat with you. Believe me, it’s a good one.
I know I already have many chocolate peanut butter recipes, but I can’t help it. It’s my all-time favorite combo (clearly). If that’s not your thing, then I’m sorry. I did include a few notes on substitutions below.
A few notes on the recipe:
First, this ice cream is made in an ice cream maker. I recently got myself one and I’ve been really taking advantage of it this summer. If you don’t have an ice cream maker (I get that, it does take up space), I’m sorry, I don’t have a no-churn version yet! I’ll make sure to update you guys if I do try a non-churn version at one point! If you’re looking for no-churn ice cream, this chocolate peanut butter nice cream is the closest thing I have and it’s delicious.
Next, this recipe uses high-fat coconut milk. I don’t have any substitutions for you at this point. The high-fat coconut milk is very important for the texture of the ice cream. My guess is that almond milk would work, but I would add more nut butter to help the texture. Just keep in mind that it won’t be as creamy!
Finally, I used salted peanut butter, but you can use regular peanut butter and add a pinch of salt. If you have an allergy to peanuts, you can always use almond butter or even sunflower seed butter!
And with that, I’ll leave you to the recipe. I hope you’ll make the most of the last few weeks of summer, including making a few more batches of ice cream.
Salted chocolate peanut butter ice cream
- 1 can (14oz) high-fat coconut milk
- 1/3 cup cocoa powder
- 1/4 cup peanut butter, salted (see notes)
- 5-6 large Medjool dates, pitted
- 1 teaspoon vanilla extract
- Place the bowl of the ice cream maker in the freezer and let it freeze overnight or for at least 8 hours.
- When the ice cream bowl is frozen, you can make the ice cream: In a high-speed blender, blend all the ice cream ingredients until creamy. It's okay if you have small pieces of dates left.
- Place the frozen bowl inside the ice cream maker and turn it on according to manufacturer's instructions. Pour the ice cream mixture into the ice cream maker and let it churn for 20-25 minutes or until the ice cream has reached a soft serve consistency.
- Eat as a soft serve immediately or transfer to a sealable container and let harden in the freezer for at least 3-4 hours before serving.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!