Chocolate Peanut Butter Coconut Milk Ice Cream

I have a friend from high school who is now the owner of a very successful bakery. Seriously, her stuff is amazing. If I were her, I’d probably weigh about 1000 pounds just from samples of her dreamy cookies and cupcakes. Which is probably why she’s such a health nut.

It’s really funny, actually, because even though she runs a bakery, she is so in tuned to her and her family’s health. Her Instagram photos from her bakery account are chock full of cupcakes and cookies and chocolate and frosting and mini pies and sweets galore. Her personal Instagram is chock full of her cute kids and all the healthy, organic, good-for-you foods you can imagine. It’s quite the dichotomy. 

The food she makes always looks so yummy, so I try to remember and make mental notes. She recently posted about making chocolate peanut butter ice cream from an organic food blog she reads. That was all I needed to hear. Chocolate and Peanut Butter? Ice cream? And, knowing my friend, good for you? I’m in. 

I finally had a free afternoon, so I decided to try a couple new recipes I’d been eyeing: honey roasted chickpeas and this ice cream. The roasted chickpeas were a total bust. I thought they were going to turn out a lot different than they did and I just really didn’t like the texture. So, sorry, no crispy chickpea recipe from me. But then I made this ice cream, which was super easy and turned out SOOOOO Good!! And my kids loved it! 

You will need an ice cream maker for this recipe, but even if you don’t have one, you should think about getting one. They have lots of varieties that run the size and price range gamut. Homemade ice cream just blows the store-bought stuff out of the water. It had been awhile since I’d made some myself, and doing this made me want to make it more often. Plus, it’s a lot of fun for the kids. They love watching it come together.

This recipe is adapted from Deliciously Organic 

1 can coconut milk (I used lite, but I’ll bet if you used full fat, it would be even creamier)

¼ cup cocoa powder

½ cup honey

½ cup smooth peanut butter (I used the all-natural kind)

In a saucepan, mix together the coconut milk, cocoa powder, and honey over medium heat until combined well and the mixture comes to a simmer.

Remove from heat and add ½ of the peanut butter. Mix into the coconut milk mixture until well combined.  


Place a fine mesh strainer over a bowl and pour the mixture through it into a bowl. Cover the bowl tightly and put in the fridge for about 2 hours.

When ready, freeze the mixture according to your ice cream maker’s instructions. This wasn’t in the recipe, but while the ice cream was mixing and getting thick and ice creamy, I drizzled in the rest of the peanut butter in an attempt to get a peanut butter swirl in the final product. I think I put it in too soon because it just ended up getting mixed into the ice cream, so it was delicious, but not swirly.

If you choose not to do this, just add all the peanut butter at the same time in the earlier step.

Pour the finished ice cream into a container and let it set up in the freezer for about an hour or so before serving. It will still be soft.

The kiddos LOVED it!

If you are going to serve it the next day, I would suggest taking it out of the freezer for a little bit before you plan on serving it because it will get hard. Based on the texture from it being in the freezer overnight, I would think this mixture would make excellent popsicles.

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Chocolate Peanut Butter Pie 

My sweet tooth will be my downfall, dear readers. If there is any candy or chocolate or cookies lying around, I’ll definitely be sneaking nibbles here and there… and here again. Ice cream in the freezer? Forget about it. It’s a wonder I’m not a 500-pound diabetic.

My husband, however, is the opposite. As far as sweets are concerned, he can take ‘em or leave ‘em. He’ll have a bite or two every so often, but his self-control is admirable. And possibly inhuman. I’ll have to check into that.

Since I love sweets and I love to bake, him not really caring one way or the other makes it a bit difficult when I want to make something. Sure the kids can have some too, but I don’t want them scarfing down sweets all the time. Usually, it means my co-workers benefit. I make sweet things, leave them in the breakroom and watch them disappear. Nothing goes to waste and I get my fix of both eating the sweets and making them.

That being said, I did not take this pie to work. It stayed in my fridge while I took bites out of it here and there… and here again. It was so good. Like really, so good. You know what, just try it for yourself. You’ll see. But don’t say I didn’t warn you…

Chocolate cookie crust (you can make your own, but I bought mine. Still amazing.)
1 cup heavy whipping cream
1 ½ cups creamy peanut butter
1 8 oz block of cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract

In a chilled bowl, beat the whipping cream until stiff peaks form. Remove it from the bowl and set it aside.

Back in the mixer, combine the cream cheese, peanut butter, powdered sugar, and vanilla until combined and creamy.

Gently fold the whipped cream into the peanut butter mixture. It will now be almost like peanut butter mousse. In fact, that is what it will be called going forward because doesn’t that sound marvelous?!

Pour the peanut butter mousse into the prepared pie crust and smooth out.

Put it in the fridge to set up for about 30 minutes or so.

Now, at this point, I melted half a bag of chocolate chips and poured it over the top. This was big mistake and I felt it as soon as I poured the chocolate. What I should have done was heat up some heavy cream and add some chocolate chips and make a ganache.

How I did it, ended up with a thick, hard, chocolate shell that made it difficult to cut and was way too rich. After the chocolate hardened, I ended up just removing the shell. I just popped right off.

You can always drizzle chocolate over the top or make a real ganache, but honestly, the pie was better after I took the chocolate off the top. The peanut butter mousse filling was heavenly and the chocolate crust was plenty of chocolate to complement the peanut butter.

I’m thinking this mousse would make a really good cake filling too. Or you know, just in a bowl with a spoon….