Gluten-Free Chocolate Peanut Butter Ice Cream Recipe

Gluten-Free Chocolate Peanut Butter Ice Cream Recipe

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Indulge in the ultimate dessert experience with this Gluten-Free Chocolate Peanut Butter Ice Cream Recipe. Creamy, rich, and bursting with the perfect balance of chocolate and peanut butter, this treat is perfect for anyone seeking a gluten-free indulgence without sacrificing flavor. Whether you’re entertaining guests, craving a late-night sweet, or looking for a dairy-free alternative that doesn’t compromise on creaminess, this recipe delivers a luxurious frozen dessert experience.

Imagine spooning into smooth chocolate ice cream with velvety ribbons of peanut butter swirling through every bite—a combination that will delight adults and kids alike. With easy-to-find ingredients and simple steps, you can create a dessert that rivals your favorite ice cream parlor, all from the comfort of your kitchen.

Why You’ll Love This Gluten-Free Chocolate Peanut Butter Ice Cream Recipe

  • Rich Flavor Harmony – A perfect marriage of deep chocolate and creamy peanut butter.

  • Gluten-Free & Friendly – Safe for those avoiding gluten without losing taste.

  • Dairy-Free Option – Using coconut milk keeps it creamy while accommodating lactose intolerance.

  • No-Churn Alternative – Perfect for home cooks without an ice cream maker.

  • Quick Prep Time – Ready in under 30 minutes, plus chilling time.

  • Customizable Sweetness – Swap coconut sugar for maple syrup or honey to suit your taste.

  • Fun Swirl Presentation – Visually stunning layers of peanut butter and chocolate.

  • Crowd-Pleaser Dessert – Ideal for family gatherings, parties, or a quiet indulgence.

Ingredients

Ice Cream Base

  • 2 cups full-fat coconut milk

  • ½ cup creamy natural peanut butter, well-stirred

  • ½ cup coconut sugar (or ½ cup maple syrup or honey)

  • 4 tablespoons unsweetened cocoa powder

  • 1 teaspoon pure vanilla extract

  • ¼ teaspoon fine sea salt

  • ½ teaspoon xanthan gum (for smooth texture)

  • 4 oz semi-sweet chocolate, chopped (gluten-free)

Peanut Butter Swirl

  • ½ cup natural peanut butter

  • 2 tablespoons maple syrup

  • Pinch of salt

Tips & Substitutions:

  • Coconut milk ensures creaminess without dairy; full-fat works best.

  • Xanthan gum prevents ice crystals, creating a soft, scoopable texture.

  • Swap peanut butter with almond butter for a nutty twist.

  • Use dark chocolate for richer flavor or milk chocolate for sweetness.

Step-by-Step Instructions

1. Prepare the Ice Cream Base

In a medium saucepan, combine coconut milk, peanut butter, coconut sugar, and cocoa powder. Heat over medium heat while whisking continuously until the mixture simmers. Ensure the cocoa dissolves completely without burning. This step ensures even chocolate flavor distribution and prevents lumps.

2. Melt the Chocolate

Remove from heat and stir in chopped semi-sweet chocolate. Let sit for a minute, then whisk until smooth. Residual heat melts the chocolate completely, giving the base a glossy, decadent texture.

3. Add Flavorings and Stabilizer

Stir in vanilla extract, sea salt, and xanthan gum. Whisk thoroughly to eliminate lumps. This step ensures a smooth, creamy texture by preventing ice crystals, giving your Gluten-Free Peanut Butter Chocolate Ice Cream that soft, professional finish.

4. Chill the Base

Transfer to a bowl and cover tightly with plastic wrap directly on the surface. Refrigerate for at least 4 hours or overnight to chill completely, enhancing flavor melding.

5. Prepare the Peanut Butter Swirl

Mix peanut butter, maple syrup, and a pinch of salt until smooth. Refrigerate until ready to layer into the ice cream for distinct, luscious ribbons.

6. Churn the Ice Cream

Pour the chilled base into your ice cream maker and churn for 20–25 minutes until soft-serve consistency forms. For no-churn version, freeze mixture for 45 minutes, whisking every 30–45 minutes 3–4 times.

7. Layer and Swirl

Layer half the ice cream into a freezer-safe container, dollop half the peanut butter mixture on top, and gently swirl with a knife. Repeat for the remaining ice cream. Freeze for at least 4 hours until firm.

Pro Tips

How to Make Gluten-Free Chocolate Peanut Butter Ice Cream Extra Creamy

  • Using full-fat coconut milk and adding xanthan gum ensures smooth texture.

  • Whisk thoroughly while melting chocolate to avoid grainy ice cream.

Can You Make This Ice Cream Without an Ice Cream Maker?

Yes! Use the no-churn method, freezing in intervals and whisking thoroughly for creamy texture.

How Long Will Homemade Ice Cream Last in the Freezer?

Properly stored in airtight containers, your ice cream lasts up to 2 weeks. Avoid temperature fluctuations to prevent ice crystals.

Gluten-Free Chocolate Peanut Butter Ice Cream Recipe

Best Ways to Serve

  • Pair with warm brownies or chocolate chip cookies for a decadent dessert.

  • Add fresh berries or banana slices for a fruity contrast.

  • Drizzle with melted chocolate or caramel sauce for an indulgent treat.

  • Perfect for ice cream sandwiches with gluten-free cookies.

Nutrition Per Serving (Approximate)

  • Calories: 250

  • Fat: 18g

  • Carbohydrates: 22g

  • Protein: 5g

  • Fiber: 3g

  • Sugar: 15g

Storage & Leftovers

  • Freeze: Airtight containers for up to 2 weeks.

  • Thawing Tip: Let sit 5–10 minutes before scooping for perfect texture.

  • Avoid Re-Freezing: Repeated thawing can create ice crystals.

FAQs

What ingredients are needed for Gluten-Free Chocolate Peanut Butter Ice Cream?
Coconut milk, peanut butter, cocoa powder, semi-sweet chocolate, sweetener, vanilla, salt, and xanthan gum.

Can I make this dairy-free?
Yes, using coconut milk keeps it dairy-free while maintaining creaminess.

How do I get perfect peanut butter swirls?
Layer and gently swirl with a knife without overmixing, creating distinct ribbons.

Is it possible to make this ice cream healthier?
Yes, use natural sweeteners like maple syrup or reduce sugar slightly without affecting texture.

Variations

  • Vegan Version: Use plant-based chocolate and maple syrup.

  • Extra Crunch: Fold in gluten-free chocolate chips or chopped peanuts.

  • Flavor Twist: Add a hint of espresso powder for mocha variation.

  • Regional Variation: Substitute almond butter for peanut butter for Mediterranean flair.

Conclusion

Unlock the full indulgence of this Gluten-Free Chocolate Peanut Butter Ice Cream Recipe and bring creamy, chocolate-peanut perfection to your home. Share this recipe with friends, enjoy it on warm summer days, or make it your go-to dessert for special occasions. Your freezer is about to become a paradise of gluten-free chocolate and peanut butter bliss.

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