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5 from 3 votes

Chunky Maple Peanut Butter Ice Cream

Maple Peanut Butter Ice Cream is a frozen dessert bonanza.
Course Dessert
Cuisine Ice Cream
Prep Time 10 minutes
Ice Cream Maker Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 357kcal
Author Ginny McMeans

Ingredients

  • 27 Ounces Coconut Milk, 2 cans about 13.5 oz. each 17%- 24% full fat
  • 1 1/2 cup frozen maple peanut butter, make sure you have this frozen already so that you can complete your ice cream quickly
  • 4 tablespoons maple syrup

Instructions

  • You will need an ice cream maker.
  • Freeze the bowl that goes in the ice cream maker for at least 18 hours.
  • Pour the coconut milk into the pre chilled ice cream bowl.
  • Add the maple syrup.
  • Turn on your machine and let it go 20 minutes.
  • While this is churning, chunk your frozen maple peanut butter.
  • Add the maple peanut butter chunks, to the ice cream, through the top shoot and let churn another 5 to 10 minutes.
  • The ice cream will be like soft serve but if you want it hard to scoop as in my photos then pour the ice cream into a freezer safe glass or plastic container that has a tight lid. Freeze for about 6 hours.

Notes

You can also let it partially freeze - maybe 2 hours and then scoop out balls with your ice cream scoop. Then put those balls back in your freezer container. It will be much easier to get out scoops when it is hard.

Nutrition

Serving: 11Ounces | Calories: 357kcal | Carbohydrates: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 52mg | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.6mg