Creamy Chocolate Peanut Butter Ice Cream
Ingredients
Dairy Base: 1 ½ cups Heavy Cream 🥛
Milk Base: 1 cup Unsweetened Almond Milk 🥛
Sweetener: ½ cup Allulose (or preferred granulated sweetener) 🍯
Chocolate: ⅓ cup Unsweetened Cocoa Powder 🍫
Peanut Butter: ¼ cup Creamy Natural Peanut Butter (no added oil/sweetener) 🥜
Optional Mix-ins: Chopped peanuts and sugar-free dark chocolate chunks 🍫🥜
Step-by-Step Instructions
Combine Liquids ➡️ In a large mixing bowl, whisk together the heavy cream and almond milk until well combined.
Add Dry Ingredients ➡️ Sift in the cocoa powder to avoid lumps. Add the allulose and whisk vigorously until the sweetener is fully dissolved and the mixture is smooth. 🥣
Incorporate Peanut Butter ➡️ Gently warm the peanut butter in the microwave for 15 seconds so it’s pourable. Whisk it into the chocolate base until no streaks remain. 🥜
Chill the Base ➡️ Cover the bowl and refrigerate for at least 2 hours (or overnight). A cold base results in a creamier texture! 🧊
Churn ➡️ Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions (usually 15–25 minutes). 🔄
Add Mix-ins ➡️ In the last 2 minutes of churning, toss in your chopped peanuts and chocolate chunks for that extra crunch. 🍫
Final Freeze ➡️ Transfer to a freezer-safe container. For “soft serve” texture, eat immediately. For firm scoops, freeze for another 2–4 hours. ❄️
Serve ➡️ Top with an extra drizzle of melted peanut butter before digging in! 🥄
❓ Q&A Section
Q: What if I don’t have an ice cream maker?
A: ➡️ No problem! Pour the mixture into a shallow pan and freeze. Stir vigorously with a fork every 30 minutes for 3 hours to break up ice crystals until it reaches the desired consistency. 🥣
Q: Why use Allulose instead of other sweeteners?
A: ➡️ Allulose is excellent for frozen desserts because it doesn’t crystallize or get “grainy” when frozen, keeping the ice cream very soft and scoopable. 🍦
Q: Can I make this dairy-free?
A: ➡️ Yes! Substitute the heavy cream with full-fat canned coconut milk (the thick part at the top). It will add a slight coconut flavor but remain very creamy. 🥥
Q: How long will this stay fresh in the freezer?
A: ➡️ Since it doesn’t have preservatives, it’s best eaten within 1–2 weeks. If it gets too hard, let it sit on the counter for 5 minutes before scooping. ⏳