Spiced Peanut Coconut Ice Cream

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

When my sisters and I were kids our mom would make us homemade ice cream on special occasions.  I think one of the reasons why she made our ice cream instead bringing home store-bought was because she wanted to have more control over what went into our bodies; this rationale for cooking as a means of having control over what enters my body has stuck with me into adulthood.

My mom made many different flavors of ice cream over the years; most of her flavors incorporated fruit.  Her peach vanilla and soursop flavors were probably my favorite.  The one flavor, however, I do not recall her making is peanut butter. So, I’ve decided to take a stab at a peanut butter flavored ice cream.


I love peanut butter and incorporate it into several of my dishes on and off the blog.  Peanut butter is a relatively inexpensive and very versatile ingredient with an excellent nutrition profile.  One two-tablespoon serving of peanut butter gives you 8 grams of protein, 2 grams of fiber and 12 grams of unsaturated fat; all good stuff.  Check out my recipe for Chicken Meatballs in Spicy Peanut Sauce for more nutrition information about peanut butter.


Most of us will agree that a good ice cream has to be creamy, smooth-textured with just the right about of airiness.   Although ice cream obviously traditionally contains dairy, many of my friends and family members do not consume dairy for various personal and health reasons.  Therefore, I decided to make a dairy-free ice cream that they can enjoy.

Plant-based ice creams are possible with the correct combination of ingredients. For this recipe peanut butter and coconut milk provide the fat and protein. The fat from the peanut butter and coconut milk provide a great creamy consistency that complements the coconut-peanut flavor combo.

Note: For this recipe you can reduce or even eliminate the added sugar by using a substitute like stevia.

For even more peanut butter recipes, visit this page.

Prep Time: 10 minutes . Yield: Serves 5

2 Cups Coconut Milk (from a can, full fat)
1/2 Cup Creamy Natural Peanut Butter
1/4 Cup Agave or sweetener of your choice (e.g. honey, maple syrup, stevia, etc.)
1/8 Tsp Sea Salt
1 Tsp Ginger Powder
1/4 Tsp Cayenne Pepper
1/4 Tsp Cinnamon
1/2 Tbsp Vanilla Extract
Toppings: toasted coconut flakes, peanuts, fresh fruit
1. In a high powered blender combine all the ingredients (excluding the pepper flakes). Blend until completely smooth (about 30 to 60 seconds).
2. Transfer the mixture to your ice cream maker and follow the manufacturer’s instructions to churn your ice cream.
3. Upon serving, top with coconut flakes, peanuts or fresh fruit.

Nutrition per serving (without toppings): 338 Cals; 17g Carb; 27g Fat; 6g Protein; 2g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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