Coconut Chocolate Peanut Butter Ice Cream

Coconut Chocolate Peanut Butter Ice Cream

Servings: 4

Recipe submitted by: Jen Zigizmund


  • 1 14 oz. can full-fat coconut milk
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Salt
  • 1/4 cup peanut butter


1. Using a blender mix all the ingredients together until very smooth with no clumps. Cover and refrigerate for 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2-hours. Remove from freezer about 15 minutes before serving.