The peanut butter ice cream cups are a fresh and delicious idea perfect for summer, easy and fun to prepare.
Looking for a cool, tasty, lactose-free dessert without condensed milk or refined sugars? The peanut butter and chocolate ice cream cups with coconut milk are the perfect answer!
This vegan recipe combines the intense flavor of peanut butter with the creaminess of coconut milk, all encased in a chocolate shell. Coconut milk, rich in vegetable fats, gives the ice cream a soft and velvety texture.
A healthy, vegan ice cream without dairy, gluten, or refined sugar. They are addictive!
Preparing these cups is simple and fun. No ice cream maker or special equipment needed. Just muffin molds are enough to make delicious and delightful cups, and the result will win over even the most demanding palates!
The preparation is very simple: mix peanut butter, coconut milk, and agave syrup. Melt the chocolate with coconut milk and coat the muffin molds. Let it solidify for a few minutes in the freezer, then fill the chocolate shell with the coconut milk and peanut butter mixture, cover with the remaining chocolate and peanut crumbs, and let it solidify in the freezer for a few hours.
Here are some reasons why you should try these delicious peanut butter ice cream cups:
• they are lactose-free and made without refined sugars or condensed milk. They are 100% vegan because we use coconut milk and agave or maple syrup for sweetening.
• no special molds are required; classic muffin molds with their paper liners can be used.
• they are very easy to prepare and require only 6 ingredients in total.
• they are delicious and have a creamy texture even though they are made without condensed milk and an ice cream maker. You will feel like you’re enjoying classic ice cream and won’t notice the difference in the ingredients used.
Perfect for a cool snack or a delicious dessert, what are you waiting for? Try the peanut butter ice cream cups and let us know what you think!
Also discover:
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: No Cooking
- Cuisine: Vegan
- Seasonality: All Seasons, Summer
Ingredients for Vegan and Dairy-Free Peanut Butter Ice Cream Cups
- 400 ml coconut milk
- 1 cup peanut butter
- 3.5 oz agave syrup (or maple syrup)
- 7 oz dark chocolate
- 3.5 oz coconut oil
- 1.75 oz peanuts
Tools for Preparing Vegan and Dairy-Free Peanut Butter Ice Cream Cups
- 1 Blender
- 1 Muffin Pan
- 8 Cupcake Liners
- 1 Freezer
How to Prepare Vegan and Dairy-Free Peanut Butter Ice Cream Cups
Start preparing the peanut butter ice cream cups by placing the peanut butter in a blender and adding the coconut milk and agave or maple syrup.
Mix all the ingredients well until you get a smooth mixture. You can also use a manual whisk or electric beaters.
Separately, melt the chocolate in a double boiler with coconut oil.
Line a muffin pan with 8 cupcake liners.
Pour about 1 teaspoon of chocolate at the bottom of the cupcake liners and brush up the sides to create a chocolate shell. Place in the freezer to solidify for 5 minutes.
Fill with about 2-3 tablespoons of peanut filling in the center of each shell, reaching up to the top edges of the chocolate shell.
Cover with the remaining chocolate, about 2 teaspoons per shell, and with the crushed peanuts
Put back in the freezer to fully solidify for about two to three hours or even overnight.
Simo and Cicci recommend
The ice cream cups can be stored in the freezer for up to 2 weeks.
You can replace the coconut milk with Greek yogurt.
You can also use special silicone molds for ice cream sticks.
