Chocolate Peanut Butter Nice Cream Recipe - 5 Ingredients
How to make nice cream without bananas or an ice cream maker! This 5-minute, 5-ingredient chocolate peanut butter nice cream recipe is sugar-free, low carb, keto friendly and vegan.
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- 1 13.5-oz can Coconut milk (full-fat)
- 1/2 cup Peanut butter (creamy, no sugar added)
- 1/3 cup Coconut oil (measured solid, then melted)
- 1/4 cup Cocoa powder
- 1/2 cup Powdered allulose (or any powdered sweetener*)
- 1 pinch Sea salt (optional - to taste)
Puree all ingredients in a powerful blender or food processor, until smooth.
Pour the mixture into a 1 1/2 or 2 quart (2 liter) glass freezer safe container. Cover and freeze for 30 minutes, then stir well, especially stirring away from the sides into the center. Cover and freeze for 30 more minutes and stir again. Cover and freeze for 2-3 more hours, until firm.
Chocolate peanut butter nice cream is the best consistency after freezing for 3-4 hours. If storing for longer, simply thaw on the counter for about an hour to soften before eating.
Serving size: 1/2 cup
*Other powdered sweeteners will work, but I recommend allulose for scoop-able ice cream that doesn't get too hard in the freezer.
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