Chocolate Peanut Butter Ice Cream

I updated this recipe to use coconut cream instead of full-fat coconut milk. I think the quality of coconut milk varies, and in general is not ideal for ice cream. If you have full-fat coconut milk, use just the cream from the milk that settles to the top when you put the milk in the refrigerator overnight.

Currently, the coconut cream brands I like are: Savoy and Aroy-D.

Servings: servings

Calories: 469kcal

Equipment

Ice cream maker

Ingredients

Ice cream

2 cups coconut cream (or the cream from full-fat coconut milk)
½ cup maple syrup or honey
⅛ teaspoon vanilla extract
¼ cup unsweetened cocoa
⅛ teaspoon salt

Nut butter

¼ cup unsalted peanut butter or other nut or seed butter (no additives)
⅛ teaspoon salt or a bit more if you like it salty
1 tablespoon coconut oil
a drizzle of maple syrup or honey

US Customary - Metric

Instructions

Warm the nut butter ingredients in a small saucepan over a low flame, blending well. You just want the mixture to relatively runny (about 5 minutes).
Place the nut butter mixture in the freezer for 10 minutes or so, or make it ahead and store it in the refrigerator until you're ready to use it.
Warm all the ice cream ingredients in a saucepan over a low to medium heat. Bring to a simmer and heat until most of the cocoa powder is dissolved (about 10 minutes).
Cool and then place the saucepan (with the mixture) into a freezer for about 20 minutes or until the mixture is cold.
Place the cold mixture in an ice cream maker and start making the ice cream.
While the ice cream maker is going, heat up the nut butter ingredients in a small saucepan over a low flame, blending well. You just want the mixture to relatively runny (about 5 minutes).
When the ice cream is just about ready, drizzle the nut butter into the ice cream and mix it to spread it around the ice cream. To prevent the nut butter from combining with the ice cream, place it in the freezer for 5 to 10 minutes, or store in the refrigerator until you're ready to use it.
Place the ice cream in the freezer for about 15 minutes, or follow the directions the ice maker came with, and then serve. (or cheat like I do, and eat it straight from the ice cream maker).

Nutrition