Chocolate Peanut Butter Ice Cream – a really yummy, dairy free, low sugar treat.

I made this recipe recently and it is a pretty amazing treat.

Here are the essentials, from the recipe linked to above (with the how to instructions modified to get down to the simple basics):


Frozen balls of PB

Ice cream:


To make PB Balls:

  1. Cover an 8×8” baking pan with wax paper. Drop 1 tsp spoonfuls of PB on the waxed paper. Put in the freezer to harden.

To make Ice cream:

  1. Blend ice cream ingredients in food processor or blender. Blend until smooth.
  2. Add to ice cream maker and freeze according to instructions, adding the frozen peanut butter balls at the very end.

I almost made it actually according to the recipe…but not quite. I …

  • used coconut milk instead of cream.
  • used just 1 or 2 TBSP of honey and added two dates for sweetener.
  • added extra cocoa powder. Sorry…I didn’t measure, but probably 4 TBSP.

It was delicious; and while still a treat, it was far more nutritious than store bought ice cream, and it doesn’t have any dairy in it.

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