This No Churn Chocolate Peanut Butter Ice Cream is creamy, delicious and so easy. Start with chilled coconut cream whipped and mixed with pureed dates with cocoa, peanut butter and the results after a few hours are amazing.
Place a large mixing bowl and beaters in the freezer to chill for 10 minutes. Take the cans of coconut cream or milk you refrigerated overnight out and set aside.
Add the moist, pitted dates to your food processor and process until fairly processed. Add hot water a little at a time until it forms a thick paste. Set aside.
Scoop out the coconut cream or milk that has risen to the top of the cans and hardened, reserving the clear liquid for other uses. Place in the chilled mixing bowl. NOTE: By allowing the coconut cream or milk to almost come to room temperature will soften the hardened coconut cream.
Using a mixer, whip until creamy and smooth for 2 minutes. Add cocoa powder, vanilla, almond milk, date paste, and peanut butter (or PB2). Whip until fully incorporated.
Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a chilled mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.