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).
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]
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.
- 1 can (15 oz) of full fat coconut milk
- ¼ cup chia seeds
- 3 Tbs. coconut sugar
- 2 dates (soft dates, like Medjool)
- 1 tsp. corn starch (or 1/4 tsp. xanthan gum)
- 1 Tbs. vanilla extract
- pinch of sea salt
- 2-4 Tbs. natural peanut butter (or your favorite nut butter)
- In a blender, blend together all of the ingredients except for the nut butter, until smooth.
- 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.
- Apply the lid (or wrap tightly with plastic wrap) and freeze for at least 6 hours or overnight.
- When you're ready to scoop your ice cream, let it sit on the counter to soften (20 min or so). Scoop, enjoy!
- If your nut butter is quite thick, microwave it to heat it and thin it out, making it easier to swirl.