This no-churn chocolate peanut butter ice cream is a perfect treat whether it’s sweltering outside or just a little warm. San Diego has been unusually hot, and this cooled, creamy dessert has been my go-to. I’m thankful for the solar panels on my house — they help keep the air conditioning running without the usual guilt — but when the heat hits, nothing beats homemade ice cream.
I decided to make a no-churn version, which is simple and reliably delicious.
Chocolate Peanut Butter Ice Cream
This is a make-ahead recipe because the canned coconut cream or full-fat coconut milk needs to chill in the refrigerator so the liquid separates from the solids. I usually chill the cans overnight, though a few hours in the fridge can work. The thick coconut solids are what you whip into a rich, mousse-like base. Sweetened with date paste instead of refined sugar, the dates soften the texture so the finished ice cream remains scoopable rather than freezing rock-hard. The result is creamy, indulgent, and naturally vegan and gluten-free.
Before you start, chill a large mixing bowl and the beaters in the freezer for about 10 minutes. Remove the chilled cans of coconut cream or milk from the refrigerator and set them aside so the solids have time to firm up.
Process the pitted dates in a food processor until roughly broken down, then add hot water a little at a time until they form a smooth, thick paste. Set the date paste aside to cool.
I used coconut cream rather than canned coconut milk for extra richness, but either will work. When you open the cans, the solids will have risen and hardened at the top. Scoop those firm solids into your chilled bowl and reserve the clear liquid for smoothies or other uses.
Note: Let the scooped coconut solids sit for a few minutes at room temperature so they soften slightly; this makes them easier to whip.
Using a hand mixer or stand mixer, whip the coconut solids until creamy and smooth, about 2 minutes. You may still see a few small lumps of firmer coconut, which actually add a pleasant texture that resembles tiny nut pieces.
I turned this into a chocolate–peanut butter flavor by adding unsweetened cocoa (or cacao), a scoop of peanut butter or powdered peanut butter (PB2), vanilla extract, a little unsweetened almond milk for looseness, and the prepared date paste for sweetness. Powdered peanut butter reduces fat but regular peanut butter works equally well if you want a richer flavor.
Carefully add the cocoa powder, vanilla, almond milk, date paste, and peanut butter (or PB2) to the whipped coconut cream. Whip until everything is fully incorporated and you have a smooth, chocolatey mixture.
Transfer the mixture to a parchment-lined, freezer-safe container (I often use a loaf or meatloaf pan). Cover loosely with plastic wrap and then a layer of foil to help the freezing process.
After a few hours in the freezer you’ll have a mousse-like, scoopable dessert; freezing overnight produces a firmer, more traditional ice cream texture. When ready to serve, let it sit at room temperature for at least 15–20 minutes so it softens enough to scoop easily.
This ice cream keeps well in the freezer for up to one week. If it lasts that long, you’ll have a delicious, healthier alternative to store-bought pints.
Set the frozen no-churn chocolate peanut butter ice cream out for about 15–20 minutes before scooping to achieve the best texture.
Chocolate Peanut Butter Ice Cream (No Churn)
Ingredients
- 2 14-ounce cans coconut cream or full-fat coconut milk, chilled overnight
- 2/3 cup unsweetened cocoa or cacao powder
- 1/3 cup PB2 powdered peanut butter or 1/3 cup regular peanut butter
- 16 oz pitted dates (soak in warm water and drain if dried)
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened almond milk
Instructions
- Chill a large mixing bowl and beaters in the freezer for 10 minutes. Remove the chilled cans of coconut cream or milk from the fridge and set aside.
- Process the pitted dates in a food processor until fairly smooth, adding hot water a little at a time to form a thick paste. Set aside.
- Scoop the hardened coconut cream solids from the top of each can (reserve the clear liquid for smoothies) and place the solids in the chilled mixing bowl. Let sit a few minutes to soften slightly if needed.
- Whip the coconut solids with a mixer until creamy and smooth, about 2 minutes. Add cocoa powder, vanilla, almond milk, date paste, and peanut butter (or PB2) and whip until fully incorporated.
- Transfer the mixture to a parchment-lined, freezer-safe container and cover loosely with plastic wrap, then foil. A few hours produces a mousse-like dessert; freezing overnight yields a firmer ice cream.
- Let the ice cream sit at room temperature for 15–20 minutes before scooping. Store in the freezer for up to one week.
Nutrition
Carbohydrates: 33 g |
Protein: 3 g |
Fat: 9 g |
Saturated Fat: 7 g |
Sodium: 41 mg |
Potassium: 403 mg |
Fiber: 5 g |
Sugar: 24 g
The nutrition information is an estimate and should not replace professional advice.
If you try this recipe, tag @keviniscooking or use the hashtag #keviniscooking on Instagram to share your version.