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Chocolate Coconut Chia Ice Cream with Peanut Butter Swirl

Chocolate Coconut Chia Ice Cream with Peanut Butter Swirl

A few months ago, we came across a recipe for a chocolate coconut peanut butter ice cream on the recipe blog Against All Grain. It’s been on our list of recipes to try, and with some minor tweaks, we made a delicious chia seed ice cream, packed with health benefits! We substituted chia eggs for the egg yolks the original recipe called for. Because we didn’t use real eggs, there was also no need to heat this sweet treat before tossing it in the ice cream maker! Additionally, we substituted palm sugar for honey to lower the glycemic load. The texture turned out similar to the fudgy ice cream bars you find at your grocery store, but with little chia crunches in each bite and health benefits galore.

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Chocolate Coconut Chia Ice Cream with Peanut Butter Swirl

We substituted chia eggs for the egg yolks the original recipe called for. Because we didn’t use real eggs, there was also no need to heat this sweet treat before tossing it in the ice cream maker! Additionally, we substituted palm sugar for honey to lower the glycemic load. The texture turned out similar to the fudgy ice cream bars you find at your grocery store, but with little chia crunches in each bite and health benefits galore.
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Ingredients

Base

  • 1 cup of chia gel
  • 3 cups of coconut milk or part low-fat if you wish to reduce calories
  • 1/3 cup of unsweetened cocoa powder
  • 1/2 cup of palm sugar
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chunks

Swirl

  • 1/4 cup peanut butter
  • 1 tbs coconut oil
  • 1 tbs honey

Instructions

  1. Combine the first 5 base ingredients and mix until the chia gel has blended throughout and all the palm sugar has dissolved. Place in the refrigerator for about a half hour. This will allow your ice cream to set faster once you add it to the machine.
  2. Once cooled, place in the ice cream machine and start it up. When frost appears around the edges, add in the chocolate chunks. This will keep them well incorporated. Begin preparing your peanut butter swirl.
  3. Put the peanut butter, oil and honey into a microwave safe dish and heat for 10-20 seconds, just until the honey and oil melt. Mix thoroughly. When your ice cream is about 5 minutes from completion, drizzle in the peanut butter swirl.
  4. Remove the ice cream from the machine. Feel free to eat it straight out of the machine before putting it in another container (thanks for that tip Against All Grain)! Once you transfer containers and get in the freezer, it will set up and become scoop-able like regular ice cream. Top with raspberries or drizzle with some melted chocolate for an extra dreamy delight!

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