5 Ingredient Chocolate Peanut Butter Ice Cream Recipe

7 hours ago
3 min read

Chocolate Peanut Butter Ice Cream (5 Simple Ingredients, No Ice Cream Maker Needed)

Just because we want to live healthier doesn't mean we never eat ice cream over here.

I truly believe food is meant to be enjoyed. For me, healthier living has never been about never eating the things I love, it’s about finding ways to make them with ingredients that leave me feeling my best.

The older I get, the more I realize I don’t want to give up the foods and moments that bring joy. I just want to be more intentional about the ingredients I choose because why would I want to stop feeling as good as I currenlty do?

That’s exactly why I love this homemade chocolate peanut butter ice cream.

It has all the creamy, rich, indulgent flavor you want from ice cream, but it’s made with simple ingredients I recognize. No gums, fillers, natural flavors, corn syrup, or ingredients I would never keep in my kitchen. And the best part?

You don’t need an ice cream maker or Ninja Creami. All you need is a blender and five simple ingredients.

Why I Love This Ice Cream

Most traditional ice creams can contain ingredients like stabilizers, gums, artificial flavors, and sweeteners that I personally try to avoid.

Instead, this recipe uses:

Organic whipping cream for that rich, creamy texture
Organic cream-top milk for a delicious, nourishing base
Sweetened condensed coconut milk for natural sweetness and creaminess
Organic peanut butter for healthy fats and incredible flavor
Organic cacao powder for that deep chocolate taste

It’s proof that making healthier choices doesn’t mean missing out.

Chocolate Peanut Butter Ice Cream Ingredients

1 container organic Kalona whipping cream (16 oz)
(The only whipping cream I have found with just one ingredient: organic cream.)
1 cup organic cream-top Kalona milk
1 can Nature's Charm sweetened condensed coconut milk
¾ cup organic peanut butter, plus extra for swirling
2 tablespoons organic cacao powder

Instructions

Add the organic whipping cream, cream-top milk, sweetened condensed coconut milk, peanut butter, and cacao powder into a blender.
Blend until smooth and creamy.
Prepare two pint-size freezer containers.
Add a spoonful of peanut butter to the bottom of each container.
Fill each container halfway with the ice cream mixture.
Add a few teaspoons of peanut butter and swirl.
Fill with the remaining ice cream mixture and add a little more peanut butter on top.
Freeze until firm.

Tip: If you pre-freeze small spoonfuls of peanut butter, it makes layering and swirling throughout the ice cream much easier.

If you don't want to wait the 20 hours to enjoy this you can pour the mixutre into your ice cream maker and enjoy it right away if you want more of a soft serve texture or place into the freezer for two hours, then enjoy for a hard ice cream texture. Either way it's delicous!

How to Store

Store covered in the freezer for up to several weeks (although ours usually doesn't last that long!).

Because this homemade ice cream doesn't contain the stabilizers and additives found in many store-bought versions, let it sit at room temperature for a few minutes before scooping to get that perfect creamy texture. I used paper freezer pints to store the ice cream in.