Peanut Butter Swirl Chia Seed Ice Cream

Peanut Butter Swirl Chia Seed Ice Cream is a super simple, no churn ice cream, made without any dairy, minimal sugar and swirled with peanut butter (or your favorite nut butter).

  Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

I’m kicking this chia pudding thing up a notch. Do you mind?

Didn’t think so.

Because I made you ice cream.

Let’s talk trial and error here first. Don’t use almond milk. It doesn’t have enough body. And don’t use the nonfat coconut milk. It’ll be too icy. I’m not trying to be bossy, I just want you to learn from the rock hard mistakes I already made with this recipe. That’s why we’re friends.

You’ll make my birthday cake, and I’ll bring the ice cream, ok? Deal? [it’s on Monday…mark your calendar]

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com) And I’ll be honest, I didn’t just use peanut butter to swirl in here. I used a coconut peanut butter. Soooooo goooooddddd! Gah! Drool.

The texture is slightly icy but creamy because of the chia seeds and the full fat coconut milk. Really be generous with the vanilla, you won’t regret it. You have to let the ice cream set out to soften, but as soon as it is scoopable, you’re in for a real treat. 

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

Peanut Butter Swirl Chia Seed Ice Cream
Peanut Butter Swirl Chia Seed Ice Cream is a super simple, no churn ice cream, made without any dairy, minimal sugar and swirled with peanut butter (or your favorite nut butter).
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Ingredients
  1. 1 can (15 oz) of full fat coconut milk
  2. ¼ cup chia seeds
  3. 3 Tbs. coconut sugar
  4. 2 dates (soft dates, like Medjool)
  5. 1 tsp. corn starch (or 1/4 tsp. xanthan gum)
  6. 1 Tbs. vanilla extract
  7. pinch of sea salt
  8. 2-4 Tbs. natural peanut butter (or your favorite nut butter)
Instructions
  1. In a blender, blend together all of the ingredients except for the nut butter, until smooth.
  2. Pour your ice cream base into your ice cream container (I ordered some cheap ones off Amazon, but you can use a bread loaf pan lined with plastic wrap). Drop your peanut butter in the container and swirl with a knife.
  3. Apply the lid (or wrap tightly with plastic wrap) and freeze for at least 6 hours or overnight.
  4. When you're ready to scoop your ice cream, let it sit on the counter to soften (20 min or so). Scoop, enjoy!
Notes
  1. If your nut butter is quite thick, microwave it to heat it and thin it out, making it easier to swirl.
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Comments

  1. says

    Chia seeds in ice cream?! I’m intrigued. Also; nut butter swirls + the sweetness of dates = a match meant to be. But am I missing the amount of nut butter in the recipe? I can’t see it in the ingredient list. Also, which kind of dates did you use? Medjool or those ‘simple’ somewhat drier ones found in every supermarket?
    Miss Polkadot recently posted…Everybody likes food – Part IIMy Profile

    • says

      Lordy where is my brain?! Thank you! I think because I just eyeballed it when I made it, I never wrote in the exact amount of pb! Thanks for catching that (you and I both know, the more the better). And as for the dates, I always use medjool because they’re the only ones available in my stores, so I didn’t even think to specify; so just make sure you use soft ones (or soak yours in water first if they’re not very soft). Thanks!!

      • says

        The more the merrier – we really think alike here so that’s what I figured regarding the amount, too, but wanted to make sure. Also, thanks for the heads-up on the dates. I can’t find Medjool so I’d go with soaking the drier kind.