Indulge in this heavenly, dairy-free Chocolate Soy Nut Butter Ice Cream! This recipe, perfected with an ice cream maker, delivers a rich, decadent dessert that's surprisingly easy to make. The creamy soy nut butter (or peanut butter for a classic twist) blends beautifully with the cocoa for a taste sensation you won't forget. Vegan, allergy-friendly, and utterly delicious – this ice cream is the perfect guilt-free treat for any occasion!
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How to Make Chocolate Soy Nut Butter Ice Cream
In a large bowl, whisk together the soy nut butter, cocoa powder, maple syrup, vanilla extract, and salt until smooth.
Gently fold in the refrigerated full-fat coconut milk and coconut cream.
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (approximately 20-30 minutes).
Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further.
Scoop and serve immediately. Enjoy your delicious dairy-free ice cream!
Optional: Top with chopped nuts, chocolate shavings, or fresh berries for an extra touch of flavor and visual appeal.
Nutrition Information(Approximate per serving)
Sodium
0 g
Sugar
80g
Fat
2g
Carbs
7g
Recipe Tags(Choose a tag and find related recipes!)
How long does it take to make Chocolate Soy Nut Butter Ice Cream?
Chocolate Soy Nut Butter Ice Cream takes about 60 minutes from start to finish — roughly 20 minutes to prepare and 40 minutes to cook.
How many calories are in Chocolate Soy Nut Butter Ice Cream?
Chocolate Soy Nut Butter Ice Cream has approximately 103.1 calories per serving, with about 2 g protein, 7 g carbohydrates and 1 g fat.
What ingredients do I need for Chocolate Soy Nut Butter Ice Cream?
The key ingredients for Chocolate Soy Nut Butter Ice Cream are Vanilla Flavored Soymilk, Cornstarch, Sugar, Soy Nut Butter, Cocoa Powder, Egg. See the full list with measurements above.
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