Dairy-Free Peanut Butter Chocolate...Dairy-Free Peanut Butter Chocolate Swirl Coconut Milk Ice Cream

The recipe Dairy-Free Peanut Butter Chocolate Swirl Coconut Milk Ice Cream can be made in approximately 20 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 789 calories, 12g of protein, and 69g of fat per serving. For $2.77 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Summer event. 1367 people were glad they tried this recipe. A mixture of full-fat coconut milk, creamy peanut butter, full-fat coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a budget friendly dessert. It is brought to you by The Roasted Root. Overall, this recipe earns a spectacular spoonacular score of 86%. If you like this recipe, take a look at these similar recipes: Chocolate Peanut Butter “Ice Cream”, Dairy-Free Peanut Butter Ice Cream Pie with Chocolate Cookie Crust, and Bananan Ice Cream with Toasted Walnuts and Chocolate Swirl (dairy free).

Ingredients

Cooking Instructions

1. 01

   In a saucepan, combine 2 cans of full-fat coconut milk with the peanut butter, maple syrup, and salt.

2. 02

   Heat over medium, stirring, just until the peanut butter becomes well combined and all of the chunks of coconut milk dissolve (you shouldnt need to bring the mixture to a boil).

3. 03

   Let mixture cool, then pour it in a sealable container and place in the refrigerator until completely chilled.In a small saucepan, combine all of the ingredients for the ganache and heat over medium. Stir all of the ingredients together until completely smooth and all of the chunks of cacao powder have dissolved. Bring to a full (but gentle) boil and continue cooking, stirring constantly, until mixture has thickened quite a bit, about 10 minutes.

4. 04

   Pour into a bowl and allow mixture to cool before covering. Refrigerate until completely chilled.When youre ready to incorporate the ganache into the ice cream, you can heat it up for a few seconds in the microwave (just until its leukwarm) and stir well, as there will be a little bit of separation.Follow the instructions on your ice cream maker (mine requires you to freeze the bowl over night).

5. 05

   Pour the peanut butter ice cream base into your ice cream maker and allow it to churn until creamy and frozen. Mine took about 20 minutes.

6. 06

   Add half of the ice cream to a freezer-safe container and spread to evenly distribute.

7. 07

   Add half of the peanut butter chocolate ganache on top of the ice cream and swirl it in.

8. 08

   Add the remaining half of the ice cream, followed by the remaining half of the ganache. Note: you can reserve some of the ganache to heat up for serving like a hot fudge if desired.Cover and place in the freezer for at least 4 hours.When ready to serve, thaw the ice cream for at least 10 minutes.

9. 09

   Serve in abundance!