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Chocolate Peanut Butter Chunk Ice Cream

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I am loving raw ice creams, I am loving chocolate and I am loving raw peanut butter chunks.  Put this all together and you got yourself an eye rolling, mouth-watering, sinful dessert!  This has turned into one my favorite ice creams.  Nobody would ever guess that it was dairy and gluten-free.  YUM!


Peanut Butter dough:

  • 1 cups oats, gluten-free
  • 1/2 cup oat flour
  • 1/2 cup peanut butter, all natural
  • 1/4 cup raw agave nectar
  • 1/8 cup raw honey
  • 1/8 cup + 1 Tbsp raw cold pressed coconut oil
  • 1  tsp vanilla extract
  • 1/2 tsp Himalayan sea salt

Ice cream base:

  • 2 cups raw almond milk
  • 2cups young Thai coconut meat
  • 1/3 cup raw agave nectar
  • 1/2 cup raw cacao powder
  • 1 Tbsp raw yacon syrup
  • 1 Tbsp raw honey
  • 2 tsp vanilla extract or  1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
  • 2 Tbsp raw cold pressed coconut oil
  • 1/4 tsp Himalayan sea salt


Peanut butter dough:

  1. In the food processor, fitted with the “S” blade, combine all the remaining ingredients, except for the coconut oil and blend until well incorporated.
  2. As the food processor is running,  drizzle in the melted coconut oil.  You may need to stop a few times and scrap the sides and spread the dough around evenly.
  3. Roll into tiny balls to add to the ice cream once it is done in the ice cream machine.  I used 2 cups worth.

Ice cream base:

  1. In a high-speed blender, combine the almond milk, coconut, sweetener, vanilla, coconut oil, salt and mint leaves. Blend until nice and creamy.
    • If you want more of a green color you can add a dash of spiralina at a time till you reach the desired color.  Just be careful to not add to much because you don’t want to alter the flavor.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
  2. Place the blender carafe in the fridge or  freezer for 1 hour.
    • If chilled in the fridge it can stay in there for up to 8 hours.  But don’t leave in the freezer more than an hour or it will freeze solid.
  3. Once chilled pour the batter into the ice cream maker and follow the manufacturer’s instructions.
    • Once the ice cream has gone through the ice machine or your container in the freezer is about frozen (depending on your method), add small chunks of your peanut butter dough to the ice cream.  Gently stir in and freeze your ice cream.
  4. It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.
  5. Eat within 1 month.

Freezing Suggestions for Ice Cream:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Pour ice cream into a freezer safe container and stir occasionally as it freezes.
  4. Freeze the ice cream in individual sized portions.  I use either 4 oz mason jars or single serving ice cream containers.
  5. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  6. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  7. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  8. For more tips on making raw ice cream, click (here).


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Chocolate Peanut Butter Chunk Ice Cream

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6 thoughts on “Chocolate Peanut Butter Chunk Ice Cream

  1. Cheynne says:

    I just got a Vita-Mix blender, and this is one of the first things I want to try and make. But I don’t understand something: Do I add the 2 cups of peanut butter chunk to the rest of the ice cream ingredients in the blender? Or only add chunks of it at the end? I love your website. I’ve been looking up raw recipes for a long time, and I don’t understand how I never landed here before! All the wasted time! :) Thanks!

    • amie-sue says:

      Cheynne, It states at the very end of the recipe under “Assembly” to add the chunks once the ice cream machine is done running. This way it stays chunky. :) I am thrilled that you landed on my site. I hope that you try many of the recipes. Never hesitate to ask questions if you have them. Blessings, amie sue

  2. Leah says:

    This looks delicious! I can’t have oats. Could I use dried quinoa flakes instead?

    • amie-sue says:

      Hi Leah… I haven’t ever eaten quinoa flakes so I am not familiar with them. Have you used them in your recipes before? amie sue

  3. Maureen Qureshi says:

    tried this last week and we have another batch in the ice maker . its fantastic! The whole family loves it. didnt have coconut meat so used cashews and it tasted great. i went to the markets especially to get the young coconuts because i wanted to make it exactly like the recipe said this time. i had extra cookie dough so made cookies and dehydrated them and i had my daughters sneaking them out of the dehydrator all day. another winner Amie Sue!

    • amie-sue says:

      Oh Maureen, that is fantastic! I am so happy that you are enjoying the ice cream. :) I really appreciate that you took the time out to share this with me. Makes my day. Have a blessed week! amie sue

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