This homemade sweet and salty Dairy-Free Peanut Butter Chocolate Chip Homemade Ice-Cream with whipped peanut butter and crunchy chocolate chips is basically dessert heaven! Whipped peanut butter and crunchy chocolate chips… need I say more?
As a HUGE peanut butter lover, 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 chocolate chips…Duh! This Dairy-Free Peanut Butter Chocolate Chip Homemade 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 year’s annual ice cream week for that one!
If you’re allergic to peanuts, or they just aren’t your nut of choice, then just swap them out for any of their friends. Almonds, hazelnuts, or pecans, would be delicious! They’ll all work great to make a yummy, 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. That way, I can easily find it, like, and share it! I love seeing all of your HEALTHNUT recreations 🙂 And as always, you can watch the full recipe video over on YouTube!
Happy ice-cream making!
Dairy-Free Peanut Butter Chocolate Chip Ice-Cream
A sweet and salty ice cream with whipped peanut butter and crunchy chocolate chips scattered throughout. Dairy free and sure to please.
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.