A sweet and salty ice cream with whipped peanut butter and crunchy chocolate chips scattered throughout. This Peanut Butter Chocolate Chip Ice-Cream is dairy-free and sure to please.
I’ve always been a HUGE peanut butter lover so I knew that I just had to create a peanut butter flavour recipe for ice cream week! And of course, you can’t have peanut butter without its’ best friend Mr. chocolate chips…Duh! This Peanut Butter Chocolate Chip ice cream is creamy, fluffy, sweet and salty all at the same time. Move over Reese Peanut Butter Cups, we’ve got some new competition in town.
All this peanut butter ice cream needs is some jelly…which is an entirely other recipe on its own. I guess you’ll have to wait for next years’ annual ice cream week for that one! haha
If you’re allergic to peanuts or if for some reason they just aren’t your nut of choice, then just swap them out for any of their friends…almonds, hazelnuts, pecans, you name it! They’ll all work great to make a delicious, creamy and dairy free ice cream in this peanut butter recipe.
I hope you enjoyed all the ice cream recipes from my ICE CREAM WEEK series. In case you missed them, here they are:
When you try out this recipe be sure to send me a photo on social media using the hashtag #HEALTHNUTEATS so I can easily find it and like it! I love seeing all of your HEALTHNUT recreations 🙂
Happy ice-cream making!
- 1 can full fat coconut milk
- ¾ cup cashews (soaked overnight)
- ½ cup natural peanut butter
- 1/4 cup honey or sweetener of choice
- ½ cup unsweetened soy milk
- ¼ semi-sweet chocolate chips (roughly chopped)
- 1 tbsp. arrow root flour
- ½ tsp sea salt
- 1 tsp vanilla
- If using an ice-cream maker then be sure to follow the instructions for your particular product. Mine requires the bowl to be placed in the freezer for 24 hours before preparing this recipe.
- In a medium sauce pot, whisk in the coconut milk and honey on low-medium heat and bring it to a simmer. Ladle out ½ cup of the mixture into a separate small bowl and whisk in the arrow root flour until dissolved, then pour it back into the main pot and whisk until well combined. Cook on a low simmer for 5 min. Transfer mixture into a glass bowl to fully cool for about 30-45 min.
- In a high speed blender (I used a Vitamix) add in your coconut milk mixture, cashews, peanut butter, vanilla and sea salt. Blend on high until silky smooth (roughly 30 sec).
- Pour blended mixture into your ice-cream maker and churn for 25-30 min until you’ve reached your desired texture. During the last 3-5 min, you can add in your chocolate chips.
- Enjoy straight away or transfer into an air tight container or ice-cream tub and keep in the freezer until ready to eat. I would recommend consuming within a month to keep its freshness.