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No Churn Chocolate Peanut Butter Ice Cream
Serves 8
10 mins prep
0 mins cook
10 mins total
Made with 6 real ingredients, no added sugar, no eggs, and uses a super simple method...delicious!
2 servings
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!