Gluten-Free Vegan No-Churn Chocolate Peanut Butter Swirl Ice Cream
Plant-Based | Gluten-Free | Vegan | Dairy-Free | Egg-Free | Soy-Free | No-Churn | No Refined Sugar
Servings: 4 servings
Calories: 632kcal
Equipment
- Vitamix or high-speed blender
Ingredients
For the ice cream:
- 1 cup organic cashews
- 1 can organic full-fat coconut milk 13.5-ounce can
- ½ cup organic raw cacao powder
- ¼ - ½ cup organic granular sweetener
For the peanut butter swirl:
- ½ cup organic peanut butter
Instructions
Prepare the ice cream:
- Optional: Soak the cashews for 30-60 minutes in filtered/purified water, then drain. This step is optional, but soaking the cashews will make them softer and will make the ice cream mixture creamier.
- Add all ingredients for the ice cream to a Vitamix, or high-speed blender, and blend until the mixture is creamy and smooth.
- Pour the mixture evenly into 9 x 5 loaf pan.
- Drizzle the peanut butter over the top of the mixture. Using the tip of a knife, swirl it around evenly in circular motion. The peanut butter will sink to the bottom but it's ok because it will all be there when you scoop it out.
- Cover the baking dish and put it in the freezer for approximately 2-3 hours, or until it gets to the firmness you prefer.
- When ready to serve, remove the baking dish from the freezer and let it sit on the counter at room temperature to slightly thaw before serving.
- Enjoy!
Notes
Serving Size: This recipe will make approximately (4) servings. Nutritional information is for (1) serving.
The recipe and photographs for "Vegan Chocolate Peanut Butter Swirl Ice Cream" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
The recipe and photographs for "Vegan Chocolate Peanut Butter Swirl Ice Cream" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.Nutrition
Serving: 1svg | Calories: 632kcal | Carbohydrates: 38g | Protein: 17g | Fat: 53g | Sodium: 157mg | Fiber: 7g | Sugar: 18g | Calcium: 59mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.