These Chocolate Peanut Butter Ice Cream Popsicles are like Peanut Butter Cup pops. Creamy Nut butter ice cream drizzles with melted chocolate. Vegan Gluten-free Recipe Makes 5 to 6 pops

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 6
  • Category: ice cream
  • Cuisine: Gluten-free, Vegan

Ingredients

Peanut Butter Ice cream:

  • 1.5 cups non dairy milk (such as almond milk or coconut milk)
  • 1/2 cup smooth peanut butter (or almond butter, or other nut butter)
  • ¼ tsp salt
  • 2 to 4 tbsp sugar or sweetener (such as maple or agave)
  • ½ tsp vanilla
  • a good pinch of cinnamon and nutmeg

Chocolate drizzle or coating:

  • 8 oz vegan chocolate chips (or bar)
  • 2 tbsp coconut oil

Method

  1. Combine all the ingredients in a saucepan over medium heat. Stir occasioanlly so the nut butter mixes in. Bring the mixture to a boil. It will star to thicken. Whisk well for half a minute while boiling, then take off heat. Cool for 10 minutes. Taste and adjust sweet and mix in. Then pour into pop molds*. Freeze until fully frozen.
  2. Melt the chocolate chips and coconut oil in a double boiler or microwave(in burst of 15 to 30 seconds). Whisk until smooth.. Let it cool for 2 mins.
  3. Drizzle the chocolate on the frozen popsicles, or dip the pops into the melted chocolate to make coat completely.
  4. Place on a parchment lined baking sheet and return to the freezer for 15 mins. Store or serve

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.