No-churn Vegan Peanut Butter Chocolate Chip Ice Cream - PCOS-Friendly Recipe
This No-churn Vegan Peanut Butter Chocolate Chip Ice Cream is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 cans (15 Oz. Size) Unsweetened Coconut Cream
- 1 cup Sugar
- 1 cup Peanut Butter
- 2 teaspoons Vanilla Extract
- 1 teaspoon Kosher Salt
- 1/2 cup Unsweetened Coconut Milk
- 3 Tablespoons Cornstarch
- 1/2 cup Chocolate Chips (I Used Vegan And Soy-free)
Instructions
- In a medium sauce pan over medium heat, combine cream, sugar, peanut butter, vanilla and kosher salt. Whisk over medium heat for about 2 –3 minutes until sugar has dissolved into the coconut cream.
- In a small Tupperware or mason jar, combine coconut milk and corn starch and shake really well. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until mixture thickens, about 2 –3 minutes. Take the mixture off heat and pour it into a bowl.
- Let it cool until it is room temperature, and then refrigerate for at least an hour. Then stir in chocolate chips and freeze in a freezer proof container for at least 4 hours. Scoop and serve.
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Frequently Asked Questions
Yes, this No-churn Vegan Peanut Butter Chocolate Chip Ice Cream recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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