Recipe + Photo by April Viar
Treat yourself to a homemade dessert with our Chocolate Espresso Peanut Butter Swirl No-Churn Vegan Ice Cream recipe. This creamy delight combines the richness of cocoa powder and the extra kick of coffee. Perfectly complemented by swirls of Skippy Certified Vegan Creamy Peanut Butter. Simple to make and absolutely delicious.
Servings: 6 to 8
INGREDIENTS
- 2 cans Nature’s Charm Coconut Whipping cream, refrigerated overnight
- 5 tbsp Nature’s Charm Sweetened Condensed Coconut Milk
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 4 tbsp baking cocoa powder
- 1 tbsp freshly grounded dark roast coffee grinds
- 2 tbsp Skippy Certified Vegan Creamy Peanut Butter
- Pinch of salt
DIRECTIONS
- Place a metal loaf pan in the freezer.
- Combine coconut whipping cream and sweetened condensed coconut milk in a high-powered blender. Blend for 10 seconds. Then add vanilla extract, pinch of salt, espresso powder, cocoa powder and coffee grounds. Blend for 20 to 30 seconds until thoroughly mixed and the cream has a whipped texture, being careful not to over blend.
- Take the metal pan out of the freezer and pour your creamy vegan ice cream mixture into it. Smooth the top out with a spatula. Drizzle the creamy peanut butter on top of the whipped ice cream mixture. Gently fold it into the mix creating swirls of peanut butter throughout the ice cream.
- Place plastic wrap directly on top of the ice cream. This will help reduce the formation of ice crystals. Cover the container with a lid or aluminum foil.
- Place the container in the freezer for 4 to 6 hours until the vegan ice cream is firm.
- When ready to serve, let the ice cream sit at room temperature for a couple of minutes before scooping.
- Once scooped, garnish the ice cream with a final drizzle of peanut butter and a sprinkle of coffee grounds for an extra touch. Enjoy!
