Peanut Butter Chocolate No Churn Ice Cream
This peanut butter chocolate no churn ice cream is rich, delicious, and refined sugar free.
- 1 cup natural peanut butter
- 1/2 cup raw honey
- 1 cup milk
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
Add the natural peanut butter to a microwave safe dish or pot on the stove and microwave or cook on low heat until the peanut butter is a liquid consistency.
Then add the peanut butter to a food processor (or blender) along with the honey, milk, cocoa powder, and salt.
Blend or process all the ingredients for 1 minute.
Transfer the mixture to an airtight container and for at least four hours.
Let the ice cream thaw for a few minutes at room temperature so it softens enough to scoop.
Makes 2 1/4 cups of peanut butter chocolate no churn ice cream.
- You can omit the cocoa powder for a plain peanut butter ice cream if you prefer.
Calories: 248kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 147mg | Potassium: 268mg | Fiber: 3g | Sugar: 20g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg