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+ servings

Chocolate Ice Cream with Peanut Butter Swirl


  • Chocolate Ice Cream
  • 4 cups coconut milk, canned
  • ¼ cup cocoa powder
  • ½ cup maple syrup (honey will work too)
  • 4 oz chocolate
  • ¼ tsp fine-grain sea salt
  • 1 Tbsp coconut oil
  • 1 tsp bourbon
  • ¼ cup dark chocolate chunks, optional

  • Peanut Butter Swirl
  • 3 Tbsp peanut butter
  • 1 Tbsp coconut oil, melted, but not hot
  • ½ Tbsp maple syrup


  • Warm the coconut milk over medium heat for 5-7 minutes, then add the cocoa powder, maple syrup, unsweetened chocolate, sea salt, and coconut oil.
  • Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. (Make sure it doesn’t boil)
  • Remove from the heat and transfer to a glass bowl.
  • Press a piece of plastic wrap directly onto the mix, and transfer it to the refrigerator. Allow to cool completely (at least 2 hours)
  • Stir in the bourbon, then using your ice cream maker, according to the manufacturer’s instructions, process the chilled ice cream mix.
  • While the ice cream is processing, mix together the peanut butter swirl ingredients.
  • During the last 5 minutes, once the ice cream has started to firm up, drizzle in the peanut butter mixture. Then add the dark chocolate chunks
  • You can eat the ice cream at this stage if you’d like, but it will be more of soft-serve consistency. Otherwise, turn the ice cream into an airtight container. Place a sheet of plastic wrap directly on the surface of the ice cream to avoid freezer burn
  • Freeze until firm (at least 2 hours)
  • To serve a later time, let thaw at room temperature for 20 minutes.