No Churn Chocolate Peanut Butter Ice Cream

Serves 8

10 mins prep

0 mins cook

370 mins total

Made with 6 real ingredients, no added sugar, no eggs, and uses a super simple method...delicious!

2 servings

⅔ cupheavy cream

⅕ cupunsweetened cocoa powder

⅕ cupmaple syrup or honey, use more to taste

¼ tbspvanilla extract or 1 teaspoon vanilla bean powder

½ tspinstant espresso

¼ tspflaky salt

¼ cuprefrigerated creamy peanut butter

Scan QR code to shop the ingredients!

Get ingredients delivered

1. Using an electric mixer, whip the cream, cocoa powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the maple syrup (or honey), vanilla, and salt. Whip to gently combine.

2. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream.

3. Transfer to a 9x5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!