Lucy Di Marino

Coconut Peanut Butter Fudge Ice Cream

The most delicious, creamy, easy to make, no churn, no stir ice cream that sets in five hours and is made from wholefoods and sweetened with maple syrup.



• ½ tsp Maldon salt
• 1 tbsp lucuma powder
• 3 tbsp cacao powder
• 80 g peanut butter
• 165 g creamed coconut
• 240 g pitted medjool dates

Ice Cream

• 1 ½ tbsp lucuma powder
• 150 g creamed coconut
• 180 ml maple syrup
• 195 g peanut butter
• 450 ml water


To make the fudge, in a food processor or high speed blender, process all of the ingredients apart from the salt into a smooth dough. Roll out to 1 cm high, sprinkle with salt and freeze to set for 15 minutes.

To make the ice cream, blend the ingredients until smooth and transfer to a deep dish. Cut the fudge into 1 cm by 1 cm cubes and mix into the ice cream.

Freeze to set for 5 hours and serve. If freezing for longer, thaw for 20 minutes or until soft before serving.