Coconut milk is a fantastic base for dairy-free ice creams. It provides a rich, creamy texture that mimics traditional ice cream without the lactose. Using coconut cream or full-fat coconut milk enhances the creaminess and ensures that your ice cream doesn't turn icy or hard, which is often a problem with other non-dairy alternatives.

Rich Texture: Coconut cream is thicker and creamier than regular coconut milk, making it ideal for ice cream.
Flavor: While it has a subtle coconut flavor, it complements chocolate and peanut butter beautifully.
Dairy-Free: Perfect for those who are lactose intolerant or following a vegan diet.

To make this delectable chocolate peanut butter coconut milk ice cream, gather the following ingredients:

2 cups full-fat coconut milk (or coconut cream)
½ cup natural peanut butter (unsweetened)
½ cup cocoa powder (unsweetened)
½ cup maple syrup (or honey for non-vegan)
1 teaspoon vanilla extract
A pinch of salt
Optional: Dark chocolate chips or chunks for added texture

In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, and salt. Whisk the mixture over medium heat until it begins to warm and the cocoa powder is fully incorporated. Remove from heat and stir in the vanilla extract.

Transfer the mixture to a bowl and let it cool to room temperature. Once cooled, cover it and refrigerate for at least 2 hours, or overnight for the best results. A well-chilled base will churn better in your ice cream maker.

After chilling, remove the mixture from the refrigerator. In a small bowl, whisk the peanut butter until smooth. You can also warm it slightly in the microwave to make it easier to mix. Fold the peanut butter into the chilled chocolate mixture until well combined.

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If you’re using a no-churn method, simply pour the mixture into a freezer-safe container and skip to the freezing step.

If you’re using chocolate chips or chunks, add them in during the last few minutes of churning. This will ensure they are evenly distributed throughout the ice cream.

Once churned, transfer the ice cream to an airtight container. Freeze for at least 4 hours to firm up. For a no-churn version, freeze for about 6 hours or until solid.

When ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. Scoop into bowls and enjoy as is, or top with additional peanut butter, chocolate syrup, or your favorite toppings.

This chocolate peanut butter coconut milk ice cream is a delightful treat that satisfies your sweet tooth without the dairy. With its rich flavor and creamy texture, it's a perfect dessert for any occasion. Plus, it's easy to make and can be customized with your favorite mix-ins. So grab your ingredients and get ready to enjoy a scoop (or two) of this heavenly ice cream!

For more delicious dairy-free recipes, check out JoyFoodSunshine and Cucina Nicolina for inspiration!