Indulge in a creamy and delightful treat with this peanut butter ice cream made with coconut milk. This dairy-free dessert is perfect for those who love the rich, nutty flavor of peanut butter combined with the tropical essence of coconut milk. Sweetened with maple syrup and enhanced with a hint of vanilla extract, this ice cream is both simple to make and incredibly satisfying.
While most of the ingredients in this recipe are commonly found in many households, you might need to make a special trip to the supermarket for full-fat coconut milk. It's essential to use full-fat coconut milk to achieve the creamy texture of the ice cream. Additionally, ensure you have a good quality maple syrup for the best flavor.
Ingredients For Peanut Butter Ice Cream With Coconut Milk
Peanut butter: Provides a rich, nutty flavor and creamy texture to the ice cream.
Full-fat coconut milk: Essential for creating a creamy, dairy-free base for the ice cream.
Maple syrup: A natural sweetener that adds a subtle caramel-like flavor.
Vanilla extract: Enhances the overall flavor with a hint of vanilla.
Technique Tip for This Recipe
To achieve a smoother texture in your peanut butter ice cream, make sure to use full-fat coconut milk rather than light versions. The higher fat content helps create a creamier consistency. Additionally, if you prefer a softer ice cream, you can add a tablespoon of vodka to the mixture before freezing. The alcohol lowers the freezing point, making the ice cream easier to scoop.
Suggested Side Dishes
Alternative Ingredients
peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, making it a great alternative for those with peanut allergies.
peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that provides a similar consistency and a slightly different but pleasant flavor.
full-fat coconut milk - Substitute with cashew milk: Cashew milk is creamy and rich, making it a good alternative for those who prefer a different type of plant-based milk.
full-fat coconut milk - Substitute with oat milk: Oat milk is another plant-based option that is creamy and can mimic the texture of coconut milk.
maple syrup - Substitute with honey: Honey provides a similar sweetness and viscosity, making it a good natural sweetener alternative.
maple syrup - Substitute with agave nectar: Agave nectar is another natural sweetener with a similar consistency and sweetness level.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a unique twist to the ice cream.
vanilla extract - Substitute with maple extract: Maple extract can enhance the sweetness and add a rich, warm flavor to the ice cream.
Other Alternative Recipes Similar to This Ice Cream
How To Store / Freeze This Ice Cream
- Ensure your freezer-safe container is airtight to prevent any unwanted freezer burn. This will help maintain the creamy texture of your peanut butter ice cream.
- For best results, use a shallow container. This allows the ice cream to freeze more evenly and makes it easier to scoop.
- If you prefer individual servings, consider using silicone muffin cups or small ramekins. These can be covered with plastic wrap or placed in a large freezer bag.
- Label your container with the date. Homemade ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture.
- When ready to serve, let the ice cream sit at room temperature for 5-10 minutes. This softens it slightly, making it easier to scoop.
- If the ice cream becomes too hard, you can also place it in the refrigerator for about 15-20 minutes before serving.
- To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container.
- Avoid storing the ice cream near the freezer door where temperature fluctuations are more common. Instead, place it towards the back of the freezer for a more consistent freeze.
- If you notice any ice crystals forming on the surface, simply scrape them off before serving. This will help maintain the smooth texture of your peanut butter ice cream.
- For an extra touch of flavor, consider adding mix-ins like chocolate chips, crushed nuts, or swirls of caramel before freezing. Simply fold them into the mixture after blending and before pouring into the container.
How To Reheat Leftovers
- Place the peanut butter ice cream in the refrigerator for about 20-30 minutes to soften it slightly before serving. This method helps maintain its creamy texture without melting it completely.
- Use a microwave-safe bowl and microwave the ice cream on low power for 10-15 seconds. Stir gently and repeat if necessary. Be cautious not to overheat, as it can turn into a liquid.
- Let the ice cream sit at room temperature for 5-10 minutes. This allows it to soften naturally, making it easier to scoop and enjoy.
- If you have a double boiler, place the ice cream in the top section and gently heat it over simmering water for a few minutes, stirring occasionally. This method ensures even softening without direct heat.
Best Tools for This Recipe
Blender: To combine and blend the peanut butter, coconut milk, maple syrup, and vanilla extract until smooth and creamy.
Spatula: To scrape down the sides of the blender and ensure all ingredients are well incorporated.
Freezer-safe container: To pour the blended mixture into and freeze until firm.
Measuring cups: To measure out the peanut butter, coconut milk, and maple syrup accurately.
Measuring spoons: To measure out the vanilla extract precisely.
Ice cream scoop: To scoop the ice cream after it has been frozen and softened slightly at room temperature.
How to Save Time on Making This Recipe
Use a high-speed blender: A high-speed blender will quickly combine the peanut butter, coconut milk, maple syrup, and vanilla extract into a smooth mixture.
Chill the container: Pre-chill your freezer-safe container to speed up the freezing process.
Portion control: Divide the mixture into smaller containers for faster freezing and easier serving.
Room temperature ingredients: Use room temperature ingredients to ensure they blend more easily and smoothly.
Quick thawing: Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Peanut Butter Ice Cream With Coconut Milk Recipe
Ingredients
Main Ingredients
- 1 cup Peanut Butter
- 1 can Coconut Milk full-fat
- ½ cup Maple Syrup
- 1 teaspoon Vanilla Extract
Instructions
- 1. Combine peanut butter, coconut milk, maple syrup, and vanilla extract in a blender.
- 2. Blend until smooth and creamy.
- 3. Pour the mixture into a freezer-safe container.
- 4. Freeze for at least 4 hours or until firm.
- 5. Let it sit at room temperature for a few minutes before scooping and serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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