Chocolate Peanut Butter Cup Ice Cream
Sometimes you just need chocolate and peanut butter. This chocolate peanut butter cup ice cream is incredibly rich, chocolate dairy free ice cream, with large chunks of dairy free peanut butter cups tucked in throughout! It’s hard to feel like you are missing out when you’re enjoying a bowl of this ice cream, because you’re not! Grab a bowl and cuddle up!
Ingredients
- 2 cans full fat coconut milk
- 8 oz dairy free chocolate
- ⅓ cup creamy peanut butter
- 1 teaspoon coconut oil
- 4 egg yolks
- 1 cup sugar
- 2 teaspoon vanilla extract
- ¼ cup cocoa powder
Instructions
- First, we will start by making the peanut butter cups. Melt down 4 oz of chocolate with a bit of coconut oil until completed melted and smooth.
- Using cupcake liners, pour a small amount of chocolate in the bottom, dollop in a bit of peanut butter, then cover with more chocolate until the peanut butter is covered. I love using mini cupcakes liners for this, but you can definitely use regular cupcake liners to make big peanut butter cups. They will get chopped up, so it won’t really matter in the end.
- Sprinkle on some fancy flaky salt on top for extra points, then place in the freezer.
- Now for the ice cream. Whisk your egg yolks and sugar together until it is pale yellow, slightly fluffy, and the mixture “ribbons” off the whisk. It should hold its shape for just a few seconds before melting together again. This means it’s perfect.
- Chop up another 4 oz of chocolate and place in a heatproof bowl, set aside.
- Warm the coconut milk, vanilla and salt together in a saucepan over medium low heat until it is steaming. You don’t want it to be boiling hot, but it needs to be heated through well.
- Pour the warmed milk over chopped chocolate and stir until smooth and silky.
- While the chocolate mixture is still warm, sift in the cocoa powder and whisk until well incorporated.
- You are now going to pour in the chocolate mixture to the egg/sugar mixture. With the mixer on a medium speed, add the chocolate mixture a little at a time. Go slowly and take your time! You don’t want the eggs to cook. I usually spoon in the warm milk, one spoonful at a time, or just pour slowly, taking breaks between each pour.
- Once all the chocolate has been added to the eggs, strain the ice cream base back into a saucepan. Place back on the stove at low-medium heat and heat through again until steaming, while stirring constantly. This process is tempering the eggs so they are safe to eat.
- Allow the batter to cool completely in the fridge then churn based on your machines instructions.
- Chop up the peanut butter cups and mix into the ice cream. Enjoy immediately as a “soft serve” texture, or freeze for 3+ hours for a more firm texture. Enjoy!