There’s nothing quite like the joy of indulging in a creamy, dreamy homemade ice cream, especially when it’s a delightful blend of nutty peanut butter and rich chocolate chips. This Peanut Butter Chocolate Chip Ice Cream Recipe is not only a scrumptious treat but also a fantastic way to bring the family together for a fun-filled cooking adventure. With every scoop, you can taste the love and care that went into creating it, making it a perfect activity for a lazy Sunday or a special occasion. Plus, this vegan version means everyone can enjoy it without any guilt!
Prep Time: 15 minutes (plus freezing time)
Cook Time: 5 minutes
Total Time: 20 minutes (plus freezing time)
Servings: 6
Skill Level: Easy
Ingredients
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- In a medium saucepan, combine the coconut milk, almond milk, and maple syrup. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Once the mixture starts to simmer, remove it from the heat and whisk in the peanut butter and vanilla extract until smooth and well combined.
- Allow the mixture to cool slightly, then transfer it to a blender or food processor. Blend until completely smooth.
- Pour the mixture into a shallow freezer-safe dish or an ice cream maker if you have one.
- If using a dish, place it in the freezer and let it chill for about 1-2 hours, stirring every 30 minutes to prevent ice crystals from forming. If using an ice cream maker, follow the manufacturer’s instructions.
- Once the ice cream begins to firm up but is still soft enough to stir, fold in the vegan chocolate chips.
- Continue to freeze the ice cream until it’s firm, about 2-3 hours more.
- Before serving, let the ice cream sit at room temperature for a few minutes to make scooping easier. Enjoy the delightful blend of peanut butter and chocolate in every creamy bite!
Helpful Tips
- For a crunchier texture, you can add chopped peanuts along with the chocolate chips.
- No ice cream maker? No problem! Just be diligent about stirring the mixture every 30 minutes while it freezes.
- If you’re allergic to almonds, swap the almond milk for an equal amount of oat milk or another dairy-free substitute.
Storage Instructions
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to soften slightly at room temperature before serving again.
Pairings & Complementary Dishes
This homemade ice cream pairs beautifully with warm brownies, a drizzle of chocolate sauce, or even a sprinkle of sea salt for a gourmet touch. For beverages, try serving it alongside a rich hot chocolate or a frothy almond milk latte.
At Zynahz, our mission is to bring joy and creativity into every kitchen, making it a place where memories are made and flavors come alive. We hope you and your family love this Peanut Butter Chocolate Chip Ice Cream Recipe as much as we do. Don’t forget to share your culinary creations with us, and spread the joy by sharing our recipe with friends and family. For more delightful recipes, be sure to explore Zynahz, follow us on social media, and sign up for our newsletter!
