Gluten and Dairy Free Peanut Butter Choc Chip Ice Cream

serves / makes 8
10 prep time
10 mins cooking time

Description

I do love a big bowl of ice cream after my dinner, dairy free of course! I’ve been a bit lazy when it comes to making my own ice cream, the first recipe I made dairy free was for banana ice cream and I enjoyed it so much I’ve kind of just stuck with making that. Recently I’ve been feeling inspired to branch out and try new flavours. The first of my new dairy and gluten free ice cream recipes features my favourite flavour combination – peanut butter and chocolate.

You can use either smooth or crunchy peanut butter, I used the crunchy one as I liked the tiny bits of peanut through the ice cream. I’ll work on a few more dairy and gluten free ice-cream recipes but if you are after a specific flavour please let me know.

Enjoy!

Fx

Ingredients

  • 300ml dairy free milk
  • 430ml dairy free cream, I used Alpo soya
  • 3 egg yolks
  • 125g peanut butter, smooth or crunchy
  • 140g light brown sugar
  • 100g dairy free dark chocolate chips

Method

  1. Beat together the sugar and egg yolks until light and fluffy
  2. Beat in the peanut butter
  3. In a medium sized pan heat the milk and cream until it boils
  4. Pour the milk mixture into the egg mix stirring continuously
  5. Pour back into the pan and cook over a medium heat stirring continuously until thickened, about 5 minutes
  6. Allow to cool them chill in the fridge for at least a couple of hours
  7. Stir through the chocolate chips
  8. Pour into an ice cream machine and churn for 20 minutes or freeze in a tub for a few hours

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