Gluten Free Chocolate Peanut Butter Ice Cream brings together the classic pairing of chocolate and peanut butter in a frozen treat that’s completely safe for those with gluten sensitivities. This creamy dessert can be made with or without an ice cream maker for fantastic results either way.
This recipe addresses gluten sensitivities, icy texture, varying peanut butter flavors, and dietary needs by offering flexible ingredient choices and preparation methods.
After many batches turned icy or grainy, I figured out the secret to smooth gluten free ice cream that stays scoopable. Adding xanthan gum and using multiple peanut butter applications gives this chocolate peanut butter recipe amazing texture without compromising on flavor.
This recipe works because it adapts to your dietary needs – choose between dairy-free coconut base or traditional dairy ingredients, with alternative sweetener options that won’t spike blood sugar. The base comes together in about 15 minutes, then needs 4 hours to chill properly before freezing for that perfect consistency.
Table of contents
Why You Will Love This Recipe
- Completely Allergy-Friendly Ingredients This gluten-free chocolate peanut butter ice cream uses xanthan gum instead of corn starch as a thickener. I can safely serve this to my mom and siblings without worrying about hidden gluten in any ingredients.
- Three-Layer Peanut Butter Experience The recipe incorporates peanut butter three different ways: in the base, as a swirl, and in optional mix-ins. Each spoonful delivers varying intensities of peanut butter flavor that work so well with the chocolate.
- No Ice Crystal Formation The xanthan gum prevents the icy texture that often happens with homemade ice cream. After testing multiple batches, I found this stays creamy for up to a month in the freezer without developing that grainy texture.
- Two Preparation Options You can make this with or without an ice cream maker. The no-churn method takes just 4-5 quick mixing sessions over a few hours, while the machine method churns to soft-serve consistency in about 25 minutes.
Gluten Free Chocolate Peanut Butter Ice Cream
- Prep Time: 10 minutes
- Cool Time: 4 hours
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
- Category: dessert
- Method: churning
- Cuisine: American
- Diet: Gluten Free
Description
A creamy gluten-free dessert that combines chocolate and peanut butter, suitable for those with gluten sensitivities.
Ingredients
- 2 cups full-fat coconut milk
- ½ cup creamy natural peanut butter, well-stirred
- ½ cup coconut sugar (or substitute with ½ cup maple syrup or honey)
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon xanthan gum
- 4 oz semi-sweet chocolate, chopped (ensure it’s gluten-free)
- ½ cup natural peanut butter (for the swirl)
- 2 tablespoons maple syrup (for the swirl)
- Pinch of salt (for the swirl)
Instructions
- In a medium saucepan, combine 2 cups of full-fat coconut milk, ½ cup of creamy natural peanut butter, ½ cup of coconut sugar (or your preferred sweetener), and 4 tablespoons of unsweetened cocoa powder. Heat over medium heat while whisking continuously until the mixture begins to simmer. This step is essential as it helps the cocoa powder dissolve fully, preventing grittiness in your gluten free chocolate peanut butter ice cream. Keep a close eye to avoid burning.
- Once your mixture simmers, take it off the heat and stir in 4 oz of chopped semi-sweet chocolate. Allow it to sit for about one minute before whisking until completely smooth. The residual heat will gently melt the chocolate, adding richness to your base.
- Incorporate the 1 teaspoon of pure vanilla extract, ¼ teaspoon of fine sea salt, and ½ teaspoon of xanthan gum into the warm mixture, whisking until well combined and free of lumps. Xanthan gum is critical for achieving a smooth texture and preventing ice crystals from forming in your gluten free ice cream.
- Transfer your mixture into a bowl and cover it tightly with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until the mixture is completely cold, which should take at least 4 hours or overnight for best results.
- While your base is chilling, prepare the peanut butter swirl by mixing together ½ cup of natural peanut butter, 2 tablespoons of maple syrup, and a pinch of salt in a separate small bowl until smooth. Refrigerate this mixture until you’re ready to use it. This will ensure you have distinct ribbons of flavor throughout your ice cream.
- Once chilled, pour the chocolate base into your ice cream maker. Follow your manufacturer’s instructions to churn, typically around 20-25 minutes or until it reaches a soft-serve consistency. This step incorporates air into the mixture, contributing to a smooth texture.
- In the last minute of churning, layer half of the churned ice cream into a freezer-safe container, then dollop half of the chilled peanut butter swirl on top. Repeat this process by adding the remaining ice cream and another dollop of the peanut butter. Use a knife to gently swirl through the layers in a figure-eight motion, being careful not to overmix.
- Cover and freeze your ice cream for at least 4 hours until completely firm. If you’re using the no-churn method, once combined, put the mixture in a freezer-safe container and freeze for 45 minutes. After that, vigorously whisk or beat with a hand mixer every 30-45 minutes, repeating this process 3-4 times. During the final whisking, incorporate your peanut butter swirl as described.
Notes
- The addition of xanthan gum significantly improves the texture of your ice cream, reducing the potential for icy crystals. It’s an essential component in this gluten free chocolate peanut butter ice cream.
- Store the ice cream in a shallow, airtight container with parchment paper directly pressed against the surface. This helps prevent freezer burn. For maximum quality, consume within one month.
- Unlike some recipes that rely on bananas for creaminess, this version focuses solely on the rich chocolate and peanut butter flavors.
- Adjust the sweetness by tweaking the amount of coconut sugar or alternative sweeteners. It’s best to start with less; you can always add more if needed.
- For a scoopable texture, allow your ice cream to soften a bit at room temperature before serving.
- If peanut butter isn’t suitable, almond butter could be used. However, keep in mind the flavor will change slightly.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Ingredient Notes
- Full-fat coconut milk: The backbone of dairy-free ice cream. Use refrigerated coconut milk and scoop out the solid cream portion for extra richness.
- Natural peanut butter: Choose the no-sugar-added variety that contains only peanuts and salt. Stir well before measuring to incorporate any separated oil.
- Coconut sugar: Works great for diabetic-friendly sweetness with a lower glycemic index. You can swap with maple syrup or honey based on your preference.
- Xanthan gum: This prevents ice crystals from forming, keeping your ice cream smooth even after freezing. Don’t skip this ingredient!
- Semi-sweet chocolate: Adds depth to the chocolate flavor. Check labels carefully to confirm it’s gluten-free, as some brands contain malt or other gluten sources.
- Vanilla extract: Use pure vanilla, not imitation. It complements both the chocolate and peanut butter flavors.
- Gluten-free mix-ins: Optional additions like certified gluten-free chocolate chips or chopped peanuts add texture contrast to the creamy base.
Recipe Baking Tips
- If your ice cream turns icy, add 1/4 teaspoon additional xanthan gum to the warm base mixture before chilling for 4 hours.
- When using natural peanut butter, stir thoroughly before measuring to incorporate oils that may have separated during storage.
- For a dairy-free version that’s still creamy, substitute full-fat coconut milk and check that your chocolate chips are gluten-free certified.
- If serving to guests with peanut allergies, substitute almond or sunflower seed butter in equal amounts in both the base and swirl.
- When making without an ice cream maker, set timers for 30-minute intervals during the first 2 hours of freezing to remind yourself to whisk the mixture.
Serving Suggestions
Serve Gluten Free Chocolate Peanut Butter Ice Cream with gluten-free brownies or chocolate chip cookies. Pair with banana slices or fresh raspberries.
Create ice cream sandwiches using gluten-free sugar cookies or gluten-free crumble cookies. Mix into dairy-free milkshakes with coconut milk.
Top with chopped peanuts or dairy-free hot fudge sauce. Drizzle with melted peanut butter or sprinkle with cacao nibs.
Recipe variations
- You can use almond butter or sunflower seed butter instead of peanut butter in this gluten-free chocolate ice cream recipe.
- Add 1 tablespoon instant espresso powder to the base for a mocha flavor or 1/2 teaspoon of peppermint extract for mint chocolate.
- Either chunky peanut butter or smooth peanut butter works in this recipe, depending on your texture preference.
- If serving for a family dessert, add an extra 1/4 cup of roasted chopped nuts or double the chocolate chips to 1 cup.
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How to Store?
To keep your Gluten Free Chocolate Peanut Butter Ice Cream fresh and delicious, follow these storage tips:
Room Temperature: Not recommended for storage. Let stand at room temperature 5-10 minutes before serving for optimal texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator up to 1 day for a softer, more scoopable consistency.
Freezing: Place in a shallow, airtight container with parchment paper pressed directly on the surface to prevent freezer burn. Store in the freezer up to 1 month. Transfer to refrigerator 20 minutes before serving for easier scooping.
Ice cream is gluten-free when it contains basic ingredients like milk and cream. Check labels for additives, starches, or flavorings containing gluten, especially in flavored varieties.
No, creamy peanut butter doesn’t have gluten in its natural form. Most store-bought brands are gluten-free, with gluten-containing versions being uncommon exceptions.
Yes, gelato can have gluten, though traditional gelato is gluten-free. Pure gelato contains only milk, sugar, and sometimes egg yolks in creamier flavors.
Ice cream is not gluten-free when it contains thickeners, colorings, or flavorings like barley malt syrup. Cross-contamination during production can also introduce gluten.
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