Chocolate Peanut Butter Ice Cream

I couldn't find a more appropiate recipe than this vegan chocolate and peanut butter ice cream! This is literally the hottest summer of my life...and it was a challenge to photograph this recipe without the ice cream melting in the blink of an eye.

But here it is! Delicious, creamy and refreshing ice cream that requires just a few ingredients and zero churning; though if you have those fancy ice cream makers you'll get to enjoy this dessert without having to wait so many hours until it is scoopable. 

My peanut butter of choice is always the smooth one by Whole Earth, it's deliciously creamy, made with organic roasted peanuts and nothing more! Btw, this is not a paid/sponsored post, they sent me a pack of their organic crunchy and smooth PB's to create some recipes and share them with all of you! ;-)

Just in case you are new to the blog, this recipe is 100% dairy free, made from vegan and organic ingredients just like the rest of the recipes since I embraced the plant-based life several years ago. You'll see that there are still some old recipes that contain dairy ingredients but they'll soon disappear since that type of content doesn't resonate with me anymore (and I'm planning to make a better, vegan-approved version of them with high quality pictures).

Hope everyone is having a great summer! Stay hydrated, stay healthy and enjoy your holidays!

Receta en español elaborada para Whole Earth España

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

Ingredients

- for the ice cream:

5 ripe bananas, frozen.

1 cup full-fat coconut milk.

6 tablespoons raw cacao powder.

6 tablespoons smooth peanut butter.

1/2 teaspoon pure vanilla bean powder.

- toppings:

Roasted peanuts.

Smooth (or crunchy) peanut butter.

Directions

The day before cut the banana into chunks and freeze them. The more ripe the bananas are the sweeter the ice cream will be.

Place the frozen banana chunks inside the container of your food processor and pour in the coconut milk. Pulse until all banana pieces are broken and add in the rest of the ingredients (cacao powder, peanut butter and vanilla).

Process until a creamy smooth mixture forms, it should look like soft-serve ice cream.

Transfer the ice cream to an airtight container (I recommend a rectangular-shape large container for easier scooping), cover the surface with plastic wrap, close the lid and let it harden in the freezer.

As all homemade ice creams it'll be quite rock solid straight out of the freezer, but simply let it thaw at room temperature for a few minutes (depending on how warm it is inside your home), until the consistency is scoopable and creamy.

Serve in a bowl adding a small handful of roasted peanuts and a drizzle of creamy peanut butter (or pure maple syrup, melted chocolate, etc).