Go Back

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.
Author: Nikole Goncalves

Ingredients

Ingredients

  • 1 can full fat coconut milk
  • ¾ cup cashews soaked overnight
  • ½ cup natural peanut butter
  • 1/4 cup honey or sweetener of choice
  • ½ cup unsweetened soy milk
  • ¼ semi-sweet chocolate chips roughly chopped
  • 1 tbsp. arrow root flour
  • ½ tsp sea salt
  • 1 tsp vanilla

Instructions

Directions

  • 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.