Double Chocolate Ice Cream with Peanut Butter Swirl
*update – we no longer eat legumes and either use sunbutter or almond butter in place of the peanut butter in this recipe
The other night my husband really wanted to get frozen yogurt from a place he we regularly go to in our neighborhood. I have the worst self control when it comes to ice cream, and always end up taking a couple of bites of his or worse, getting my own. Considering my health, or waistline, really can’t afford to “cheat,” I told him “NO” and made some coconut ice cream instead to help satisfy the craving.
Usually when he goes to this yogurt place he gets chocolate ice cream and loads it up with peanut butter cups and other chocolate goodies. I decided to make this chocolate ice cream but I was out of eggs, so it became vegan! Even better in my opinion. Half the fat too!
Ingredients (makes 4 servings for us, probably 6 for you!)  4 cups coconut milk (I like to use 1/2 light milk and 1/2 full-fat) 1/4 cup cocoa powder 1/2 cup maple syrup (honey will work too) 4 ounces unsweetened chocolate (we love the flavor of Scharffen Berger) 1/4 teaspoon sea salt 1 tablespoon coconut oil 1 teaspoon bourbon, or bourbon vanilla extract 1/4 cup dark chocolate chunksPeanut Butter Swirl 3 tablespoons natural unsweetened peanut butter or sun butter 1 tablespoon coconut oil, melted 1/2 tablespoon maple syrup |
Directions
Warm the milk over medium heat for 5-7 minutes, then add the cocoa powder, maple syrup, unsweetened chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.
Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.
Stir in the bourbon, then using your ice cream maker (I use the Kitchen Aid stand mixer attachment) according to the manufacturer’s instructions, process the chilled ice cream mixture.
While the ice cream is processing, mix together the peanut butter swirl ingredients.
During the last 5 minutes, once the ice cream has started to firm up, drizzle in the peanut butter mixture. Then add the dark chocolate chunks.
You can eat the ice cream at this stage if you’d like, but it will be more of a soft serve consistency. Otherwise, turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
To serve a later time, let thaw at room temperature for 20 minutes.
And lastly, try not to eat all of the ice cream in one night. Seriously though, it will be tempting. Because who eats 1/2 cup of ice cream?
This stand up comic Brian Regan makes me laugh outloud every time I watch his skit on serving sizes!
Shared on Wellness Weekends , Allergy Free Wednesdays and Slightly Indulgent Tuesdays
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Danielle, that was hilarious! I’m a comedy junky!!! What a great laugh. I LOVE his style of comedy – my favorite! The bit about dairy and cranberries had me rolling. Thank you!! I’m going to goggle the hell out of this guy in a minute and watch all his videos.
And…the ice cream. Gorgeous, gorgeous. I’m allergic to peanut butter, but if I could eat it I would make this in a hot second. But really I could just omit the topping. Either way I’m sure it’s delicious! We are on the same wavelength with the ice cream here lady. I’ve been experimenting with a double chocolate coffee ice cream (for my sweet husband – our 10 year anniversary is coming up in June and I’m going to shower him with chocolate).
Hope you’re doing well. Looks like you had a nice trip to Denver. I lived in Colorado Springs – such a pretty state. How was the eating while you were away? I’m taking a trip to NY with my daughter in May and I’m a little nervous about the food situation. I’ll have to so some research and locate some health food stores before we leave.
Hugs,
-Amber
Amber – we just keep having more in more in common! I lived in the Springs for 10 years! I loved it but after going back to visit recently, I realize how beautiful Northern California is! Denver was great. My sister, brother-in-law and sweet nephew moved there from SF a year ago so I love going out to visit. Eating was ok because I stayed at their house so I was able to cook. Traveling and eating out is so tempting though! The airport is the worst part, just bring snacks.
As for the ice cream – use hazelnut butter! It’s amazing, my husband just really likes peanut butter. I swirl it into the ice cream as well as on top. I have a few more chocolate recipes coming in the next few weeks so check back! 10 years is quite an accomplishment! We’re going on 5 this summer.
Brian Regan is hilarious!! And he’s really clean which I love. So many comedians are foul and make me cringe! I love the no happiness line! So true when you first find out about food allergies!
This was the funniest thing that I had seen in a long time! Hubby and I saw him live and it was a gut buster! Thanks for posting it
~jgirl
This looks yummy! I have a kitchen aid ice cream attachment too- I will save this recipe for when I make ice cream on the weekend!
Looks awesome! We will be trying this, for sure!
I found your website via Allergy Free Wednesdays – it’s great! I have a blog about gluten free cooking as a way to overcome Chronic Fatigue (I’m also trying to limit refined sugar and dairy as well)
I never knew my mixer could be converted into an ice cream maker – so exciting! This recipe looks great; I was just reading about the health benefits of coconut fats, so this would be a delicious way to eat some coconut!
I’d love to re-post some of your recipes sometime – what’s your policy on using recipes and photos?
Thanks!
Hi Sarah- Glad you found me! I prefer that my entire recipes aren’t re-posted to a site, but I always welcome links. You can use my photos, but I ask that you link the actual photo when clicked back to my site. Please just send me an email to let me know when you plan on using them.
Thanks!
Thank you for sharing photos – of course I will make sure they link back to your post and put in a link for the recipe. Will let you know when I eventually put up a link! Thanks!
Hi,
Just a quick message to let you know I shared your recipe on my blog – it’s been getting a great response! Thanks again for letting me use the beautiful photos.
http://mysleepykitchen.wordpress.com/2012/06/01/the-good-things-in-life/
sorry, I mean I shared a LINK to the recipe!
Looks great Sarah! Thanks for sharing. I hope you actually get a chance to try it soon!
Another drool-worthy recipe! I had no idea Kitchen aid had an attachment…I’ll have to check that out! There are so many gol-dang ice cream recipes out there, and although I am not an ice cream monster…..my family is….so making my own is a natural step!! You’ve inspired me! And that video, man, Amber posted that and i was dying! I have to watch more him…and you’re right, it is so refreshing that he is clean….never understood how bad language makes something funnier…and it is fun to laugh with you kids and share something they can enjoy too! Thanks for all your loveliness, always look forward to your posts!
I made this with Replacing half the honey with liquid stevia to taste, about two dropper fulls. Delicious!
Tessa you can be my personal recipe tester! Thank you for trying so many of my recipes AND for coming back and sharing with me that you liked it! Just don’t tell me when you don’t like something
Lol! I would. E happy to be a recipe tester for you anytime! I think getting feedback is super valuable and helps me find holes,in my recipe directions and also knowing if things are working forele. It is is easy to take for granted my own skills in the kitchen and write a recipe with too vague of directions. Anyways, I want you to know people are cooking your recipes iand enjoying them! I forgt to mention a couple other tweaks…I was short on time for the cooling process so I melted the unsweetened chocolate with half a can of coconut milk, and then added the remaining milk at room temp. I also left the chocolate chunks and peanut butter out, but left a bit of grittiness from the unsweetened chocolate to mimic the chunks! The room temp milk cooled the mixture quickly when I had the grittiness I wanted and stopped the melting.
Thanks Tessa. I wish I had more time to try other people’s recipes but I barely have the time to develop all of the ones I want to! Love hearing your modifications
Holy Jeepers this looks AMAZING! Now, just have to be sure it doesn’t turn into a single serving in my house–hee hee!! Thanks for linking to WW.
Do you use canned coconut milk?? I’ve tried making coconut ice cream and the canned taste has turned me off. I bought some boxed coconut milk from the health food section of our store and again the taste was gross. What do you use??
Hi Pamela – I use organic canned coconut milk usually by Natural Value but I really like Native Forest too. I’ve never noticed the can taste but it’s pretty much the only thing I buy canned.
Nah, I’m guessing that would be no more than 4 servings for us either
It is my life long quest (ok, really quest of the past two years) to make a healthier ice cream or fro-yo that scoops softly out of the freezer. Why is that so much to ask for?!
Let me know when you do! It seems that without guar gum or another stabilizer, it’s impossible!
Just made it this weekend for my boyfriend and I. The texture is exactly like ice cream, which really helped to satisfy my craving. I used all full fat coconut milk, rather than half light and half full. I definitely recommend trying this!
That sounds SO GOOD! I love chocolate chunks on chocolate ice cream; I bought several bags of dairy-free ones on Amazon, I need to try this.
Oh. My. A dairy-free recipe for my FAVOURITE flavour of ice cream AND a clip from my favourite comedian? I’m in love!
A couple of questions…1. do you need the bourbon? For religious reasons, I don’t consume alcohol. Also, aren’t concerned about putting plastic wrap on top of the hot mixture? I’d be concerned about the plastic leaching into what otherwise looks like yummyiness!
No the bourbon isn’t necessary, alcohol just makes it a little easier to scoop straight from the freezer because it doesn’t freeze. Try a tablespoon of melted coconut oil. You can leave the plastic wrap off or press parchment or foil into it. Just be sure to cover it really well.
This looks so great! Do you think it could be made in the vitamix? I don’t have an ice cream attachment for my Kitchen Aid.
You could probably use the ice cub and blend method. Make the ice cream as described but freeze it in small ice cubes and then throw them in the vitamix once they’re frozen.
I just bought an ice cream maker and this is the first thing I’ll make — I’ve had it bookmared for months. Can’t wait to try this with almond butter.