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Chocolate Peanut Butter Chunk Ice Cream (raw, vegan, gluten-free)

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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).


6 thoughts on “Chocolate Peanut Butter Chunk Ice Cream (raw, vegan, gluten-free)

  1. Veronika says:

    Dear Amie-Sue,

    Is there any way to substitute the Thai coconut? I read that they use a lot of chemicals to keep it white which contaminates the inside parts too. I also find it difficult to get.. If you have any ideas please let me know…
    Thank you!!

    • amie-sue says:

      Hi Veronika, you can use soaked cashews instead. Soak 2 cups for about 2 hrs. Be sure to blend the mixture until all graininess is gone. I hope this helps! amie sue

  2. Cheynne says:

    Let me try this again- My question seems to have disappeared. I want to try and make this, and I don;t understand: Do I add the 2 cups of peanut chunk to the ice cream mixture in the blender before freezing, or only after, in chunks. Also, I asked about yacon syrup at Whole Foods, and they had no idea what it was. How do I find it? Can I substitute?

    • amie-sue says:

      I just answered your question on the peanut butter chunks. As far as the yacon syrup, you can order it on-line if you can’t find it locally.

      Yacon Syrup

      Yacon Syrup is a new sweetener (vegan) similar to molasses.
      Yacon syrup is a natural low-calorie sweet treat which is positively good for you and one you can indulge in even if you’re diabetic.
      Yacon syrup is pressed from the yacon root and has been enjoyed for centuries in the Andean highlands of Peru.
      Yacon syrup is a prebiotic, yacon is good for digestion, safeguards against colon cancer, and helps absorption of calcium and vitamins.
      Yacon syrup is packed with sweetness, the sugar in yacon is mainly fructooligosaccharide, which cannot be absorbed by the body. This means yacon syrup is both naturally low-calorie and low in mono and disaccharides (less than 1/2 g per serving), sugars that rapidly elevate blood sugar levels.
      Use yacon syrup as you would honey or maple syrup on foods and in recipes or sweeten teas and beverages with a small amount.

      You can replace it with honey, maple syrup or agave. Use the same measurements.


      • Cheynne says:

        Oh, ok thanks! Yeah, for some reason, I cannot see my first question or the answer. :-/ I’m sorry…. My computer is resisting me, maybe….

        • amie-sue says:

          Hmm odd… well regarding when to add the peanut butter chunks… at the end after the ice cream goes through the ice cream machine. Best to hand mix them in so they don’t crumble up to much. :)

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