Chocolate Peanut Butter Ice Cream
Ingredients
Ice Cream Base
- 1 13.5 oz can coconut cream
- 3 tbsp maple syrup add more or less depending on your sweetness level
- 1/4 cup coco powder add more or less depending on your chocolate level
- 1/4 cup peanut butter
Chocolate Magic Shell
- 1/3 cup chocolate chips
- 1 tbsp coconut oil
Instructions
- In a blender, combine the coconut cream, maple syrup, cocoa powder, and peanut butter. Blend until smooth and well combined. Pour the mixture into ice cube trays and freeze until solid, typically 6 hours or overnight.
- Once frozen, transfer the ice cream cubes to a food processor. Process the frozen cubes until smooth and creamy, resembling the texture of soft-serve ice cream. This may take a few minutes, and you may need to scrape down the sides of the food processor occasionally.
- While the ice cream is processing, prepare the chocolate magic shell. In a microwave-safe bowl or on the stove, melt the chocolate chips and coconut oil together until smooth, stirring frequently to prevent burning.
- Once the ice cream reaches the desired consistency, scoop it into serving bowls. Drizzle the chocolate magic shell over the ice cream, allowing it to harden slightly in the freezer for 2 minutes.
- Sprinkle chopped peanuts (optional) over the chocolate shell for added texture and flavor. Serve immediately and enjoy the creamy, chocolaty goodness!
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