Description
A creamy gluten-free dessert that combines chocolate and peanut butter, suitable for those with gluten sensitivities.
Ingredients
Scale
- 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