Get ready to experience the ultimate dessert fantasy that will make your taste buds dance with joy! This isn't just another ice cream recipe - it's a decadent, dairy-free masterpiece that combines the rich, nutty flavor of natural peanut butter with irresistible chunks of gluten-free cookie dough and melty chocolate chips. Whether you're lactose intolerant, following a special diet, or simply a dessert lover looking for an extraordinary treat, this homemade ice cream will revolutionize your dessert game and leave you craving more with every creamy, indulgent spoonful.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup natural peanut butter
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free cookie dough, chopped
- 1/4 cup dairy-free chocolate chips
Instructions
- In a large mixing bowl, combine the natural peanut butter, coconut milk, maple syrup, and vanilla extract. Whisk thoroughly until the mixture is smooth and completely blended, ensuring no lumps remain.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
- While the ice cream is churning, prepare the cookie dough by chopping the gluten-free cookie dough into small, bite-sized pieces.
- During the last 2-3 minutes of churning, gradually add the chopped cookie dough pieces and dairy-free chocolate chips into the ice cream, allowing them to distribute evenly.
- Transfer the churned ice cream into a freezer-safe container, using a spatula to spread it evenly and create a smooth surface.
- Cover the container with a tight-fitting lid or plastic wrap and freeze for at least 4 hours or overnight to allow the ice cream to firm up completely.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
- Serve in chilled bowls and optionally garnish with additional chocolate chips or a drizzle of peanut butter.
Tips
- Use room temperature ingredients for smoother blending and better ice cream texture.
- Invest in a good quality ice cream maker for the best consistency.
- Chill your mixing bowl and utensils beforehand to help the mixture freeze faster.
- For extra creaminess, let the mixture sit in the refrigerator for 30 minutes before churning.
- If you don't have an ice cream maker, you can use the no-churn method by freezing and stirring the mixture every hour.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
- For a more intense peanut butter flavor, use freshly ground natural peanut butter.
- Allow the ice cream to soften slightly before serving for the perfect scoopable texture.
Nutrition Facts
Calories: 591kcal
Carbohydrates: 43g
Protein: 18g
Fat: 43g
Saturated Fat: 12g
Cholesterol: 4mg
