Spring is finally here and we are having unusually warm weather for May. But that’s ok because it means it is ice cream season. Yay! We are still self-isolating due to the coronavirus and I am dairy and gluten free, so no trips out for ice cream. That’s ok too because we have our own little electric ice cream freezer (affiliate) and it gets a pretty good work out in warm weather.
This recipe is one of our favorites because we both love peanut butter. The addition of chocolate chips makes it a health food...right? Because chocolate is so good for you and has all those healthy antioxidants and other good things. Just be sure you use the dark chocolate chips for the most healthy option. It has only six ingredients and lets you control what kind and how much sweetener is added. I use 2 tablespoons of honey or agave nectar. I am sure maple syrup would work as well but I can’t speak to artificial sweeteners because I don’t use them (personal preference).
I use a can of full fat coconut milk and a can of evaporated coconut milk to make it as creamy and smooth as possible. It is ice cream, after all, so it should be a little sinfully delicious. It is hard to mix the milk and peanut butter by hand, so I recommend a hand mixer or blender to get a smooth consistency. I mix all the ingredients except the chocolate chips. I put those in after the ice cream has reached the consistency of soft serve, then let it continue mixing until it’s nice and thick. We freeze it for a couple of hours before serving, but you don’t have to do that. It comes out of the ice cream maker ready to serve.
I like to add a little booze to my ice cream to keep it from freezing rock solid in the freezer. It is purely optional but you may need to let the ice cream thaw a few minutes when you take it out of the freezer unless you just like wrestling with the ice cream dipper. My booze of choice is usually vodka because even my super nose husband can’t taste or smell it after the ice cream is done. You might want to experiment with other flavors, however (maybe a chocolate liqueur?) If you use too much, it won’t freeze as well but then you could drink it like a boozy slushy so it would not necessarily be a bad thing.
We keep the insulated bucket of the ice cream maker in the freezer all the time so it is ready to go anytime we get a whim for ice cream. It can be used to make sherbet, sorbet, or ice cream and can make a pint as well as it makes a gallon. We have many other flavor ideas we want to try this summer now that we are retired and have more time to play in the kitchen. If we find more flavors that work, we will definitely share the recipes here. We may experiment with some frozen drinks as well....who knows what we may come up with.
Here is a list of ingredients and utensils you might find useful for ice cream making. These are all affiliate links but they are all ingredients or tools I use.
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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