Over the past couple years, I’ve been in a constant struggle to make homemade ice cream WITHOUT the use of an ice cream maker. I think it’s safe to say that the no-churn, homemade ice cream war has officially been won.
Now if you aren’t new around here, you know that I’ve successfully made a no-churn Nutella Ice Cream using the condensed milk method. While that ice cream was totally delicious, it wasn’t very healthy. It was loaded with refined sugar, and I felt guilty having more than a serving at one time.
After coming across a delicious vegan ice cream recipe by Minimalist Baker (Dana and John are geniuses) and trying it a couple of weeks ago, I was SHOCKED by how a few *healthy* ingredients could be used to make fresh, creamy ice cream at home (and it’s vegan, too).
This key to making this ice cream at home lies in one ingredient: coconut cream.
While I was very impressed with both the texture and flavor of the ice cream, I wanted to try a variation where the coconut flavor was masked and where I didn’t need to use dates.
All that was possible with the addition of peanut butter (homemade honey roasted peanut butter to be exact). The following recipe still uses only four ingredients and has a delicious sweet and salty flavor to it. The peanut butter complements the raw cacao powder, which in combination turns down the high flavored coconut cream into a subtle hint of coconut.
It’s unlike any ice cream out you can buy at the store, and definitely unlike any homemade ice cream I’ve had. Of course, you could always use a regular peanut butter with no sugar and no salt added. It’s up to you and what flavor you’re looking for!
- 14 oz coconut cream
- 1/2 cup raw cacao powder
- 1/4 cup sweetened vanilla almond milk
- 1 cup peanut butter
- Feel free to use cocoa powder, unsweetened almond milk, and a different type of nut butter. There are many possibilities here!
- Chill the can(s) of coconut cream in the fridge for a few hours (overnight is better).
- Right before making the ice cream, chill a mixing bowl in the freezer for 10-15 minutes.
- Add the coconut cream to the mixing bowl with as little liquid as possible. You may need to use a spoon to hold back the cream while draining the coconut water into a different container to do this. Reserve the coconut water for a later use (add it to a smoothie, drink it straight, whatever you want).
- Use a hand mixer to whip the coconut cream until it's light and airy. It won't quite be the consistency of whipped cream, but whip until you can see soft peaks.
- Add in the cacao powder and vanilla almond milk. Mix again.
- In a loaf pan lined with parchment paper (my loaf pan was occupied so I resorted to a glass baking dish), pour half the ice cream base into the pan. Add about half the peanut butter in chunks all around the dish. Swirl it around, but don't mix it well. This will disperse the peanut butter throughout the ice cream and keep it's strong flavor.
- Pour the rest of the ice cream base on top. Then pour the rest of the peanut butter on top and repeat the process from the last step.
- Cover the pan with aluminum foil and freeze.
- Freeze overnight.
- Scoop and serve!
Recipe adapted from Minimalist Baker