Vegan Chocolate Peanut Butter Ice Cream
This vegan chocolate peanut butter ice cream is made with a base of coconut milk and naturally sweetened with maple syrup for a guilt free treat.
- 1 can coconut milk (15 oz) refrigerated overnight
- 2 tbsp chocolate, melted
- 3 tbsp natural peanut butter
- 2 tbsp maple syrup
- ½ tsp vanilla
Refrigerate the coconut milk overnight to allow it to be cold (firmer).
Scoop the coconut milk into the blender or food processor. You'll have to use a spoon and scrape the hardened coconut cream off the top and sides. Add the maple syrup and vanilla to the blender or food processor and blend until combined well.
Add in the melted chocolate (microwave on 30 second intervals until it's melted), and peanut butter.
Pulse until the peanut butter and chocolate are incorporated, but stopping before it gets totally mixed in.
Scoop the ice cream out into a freezer safe container and place in the freezer for 4 hours to set.
Scoop out and enjoy!
Serving: 0.25recipeCalories: 331kcalCarbohydrates: 16gProtein: 5gFat: 29gSaturated Fat: 21gCholesterol: 1mgSodium: 69mgPotassium: 353mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 38mgIron: 4mg