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Chocolate Peanut Butter Ice Cream - 14 fl oz
Cosmic Bliss
$8.49
$7.49
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Cosmic Bliss
Chocolate Peanut Butter Ice Cream - 14 fl oz
Secret pockets of salty-smooth peanut butter run through a supercharged chocolate scoop built on an organic coconut milk base — no dairy, no compromises on how it melts on the spoon. Cosmic Bliss (formerly Coconut Bliss) has been proving that plant-based doesn't mean flavor-based on second thought since 2005, long before it was a trend to talk about.
- Layers of chocolate coconut-milk ice cream interrupted by ribbons of real peanut butter — built for anyone who wants texture and contrast in every bite, not just sweetness
- Made from a Certified Organic coconut milk base instead of dairy cream, with organic peanut butter, organic cocoa, and organic vanilla extract doing the flavor work
- Vegan, gluten-free, and kosher — one tub that fits a dairy-free household without anyone reaching for a separate freezer shelf
Cosmic Bliss started as Coconut Bliss in 2005, when making a plant-based frozen dessert the earth-friendly way wasn't yet a marketing checkbox — it was just how the brand operated, from ingredient sourcing to running a LEED-certified office. That same approach shows up in this tub: a Certified Organic coconut milk base swirled with organic cocoa and studded with pockets of organic peanut butter.
This organic peanut butter ice cream is a chocolate coconut-milk ice cream with peanut butter worked through it in distinct pockets rather than blended flat — you get a smooth chocolate base, then a hit of salty peanut butter, back and forth through the tub. The coconut milk base (water, coconut, guar gum) stands in for dairy cream, and organic coconut syrup carries the sweetness instead of refined cane sugar alone.
Straight from the freezer with a spoon is the simplest way to enjoy this dairy-free ice cream, but it holds up well between two cookies, crumbled into a peanut butter cup for texture, or scooped over warm brownies.
Suitable for vegan, dairy-free, and gluten-free diets, and certified kosher — note that because it's sweetened with coconut syrup, it isn't a fit for strict keto or paleo eating plans. Keep this tub frozen at all times during storage and transport, and let it sit a few minutes at room temperature before scooping for the best texture.
Ingredients: Coconut Milk (Water, Coconut, Guar Gum), Coconut Syrup, Peanut Butter (Peanuts, Salt), Cocoa (Processed With Alkali), and Vanilla Extract.
Common Questions
How does this compare nutritionally to a conventional dairy chocolate peanut butter ice cream?
A typical dairy-based chocolate peanut butter pint runs around 260-300 calories and 16-18g fat per half-cup serving, with the fat coming mostly from cream and milkfat. This coconut milk version lands in a similar calorie range, roughly 220-260 calories and 15-17g fat per serving, but the fat source is coconut milk instead of dairy cream, so it's higher in medium-chain triglycerides and contains no dairy proteins like casein or whey. Sugar content is comparable across both styles, usually 16-20g per serving, since organic coconut syrup here plays the same sweetening role that refined sugar plays in conventional pints. The biggest structural difference is cholesterol: dairy ice cream typically has 25-40mg of cholesterol per serving, while this one has zero since it's entirely plant-based.
What does coconut milk actually do in place of dairy cream, and why use guar gum?
Coconut milk provides the fat content that gives ice cream its scoopable, creamy texture, the same job cream does in dairy versions, but its fat is composed largely of medium-chain triglycerides (MCTs) like lauric acid rather than the long-chain saturated fats found in dairy fat. Guar gum is a soluble fiber extracted from guar beans that acts as a stabilizer, binding water molecules to slow ice crystal formation during freezing and storage. Without a stabilizer, a coconut milk base would turn icy and grainy much faster than a dairy base would, since coconut milk lacks the natural proteins that dairy uses to trap water. This is why the ingredient list is short: water, coconut, and guar gum together recreate a stable frozen structure without needing dairy proteins or synthetic gums.
Does this fit a keto, paleo, or carnivore diet?
It fits vegan and gluten-free diets cleanly, but it is not keto-friendly: organic coconut syrup contributes roughly 16-20g of carbohydrate per serving, mostly as sugar, which is too high for most ketogenic macro targets of 20-30g total carbs per day. It's not compatible with carnivore diets at all, since there are no animal products in the formula. Paleo compatibility is mixed and depends on how strictly you interpret the framework; coconut milk, cocoa, and peanut butter are all whole-food derived, but some paleo protocols exclude peanuts (a legume, not a tree nut) and processed cocoa, so this would only fit a more relaxed paleo approach.
What are some good ways to use this beyond eating it straight from the pint?
It works well pressed between two cookies for a quick ice cream sandwich, since the coconut milk base softens at room temperature without turning watery the way some almond or oat milk bases do. Crumbling a peanut butter cup or pretzel piece on top adds crunch to contrast the soft peanut butter pockets already in the pint. It also holds up well scooped over warm brownies or blondies because coconut fat has a higher melting point than dairy fat, so it takes a bit longer to fully liquefy against heat. For a quick milkshake, blend a cup of it with a splash of oat or coconut milk rather than dairy milk to keep the whole thing plant-based.
What do the organic and kosher certifications actually verify?
The USDA Organic seal means the coconut, coconut syrup, peanuts, and cocoa were grown without synthetic pesticides, fertilizers, or GMOs, and that the facility processing them is inspected annually by an accredited certifying body to confirm compliance. This is a third-party verification, not a self-declared marketing claim, so it's checkable through the USDA's organic integrity database using the certifying agent's information. The kosher certification confirms the product and its production line were reviewed by a rabbinical certifying agency to ensure no cross-contamination with non-kosher ingredients or equipment. Together, these two certifications cover both the agricultural sourcing of the ingredients and the facility-level handling standards applied during manufacturing.
Why are the peanut butter pockets separate instead of mixed evenly into the chocolate base?
Peanut butter has a different fat structure and melting behavior than the coconut milk base, so swirling it in as distinct pockets rather than blending it fully keeps its texture intact through freezing and scooping. If it were homogenized into the chocolate mixture, the peanut fat would dilute into the coconut fat and lose the dense, slightly firmer bite that peanut butter has on its own. Keeping it as pockets also means each spoonful delivers a stronger, more concentrated hit of salt and peanut flavor rather than a uniformly muted blend. This piping technique is standard in higher-end ice cream production but requires slower fill lines than fully mixed formulas, since the peanut butter has to be injected in ribbons after the base is already partially frozen.
This organic peanut butter ice cream is a chocolate coconut-milk ice cream with peanut butter worked through it in distinct pockets rather than blended flat — you get a smooth chocolate base, then a hit of salty peanut butter, back and forth through the tub. The coconut milk base (water, coconut, guar gum) stands in for dairy cream, and organic coconut syrup carries the sweetness instead of refined cane sugar alone.
Straight from the freezer with a spoon is the simplest way to enjoy this dairy-free ice cream, but it holds up well between two cookies, crumbled into a peanut butter cup for texture, or scooped over warm brownies.
Suitable for vegan, dairy-free, and gluten-free diets, and certified kosher — note that because it's sweetened with coconut syrup, it isn't a fit for strict keto or paleo eating plans. Keep this tub frozen at all times during storage and transport, and let it sit a few minutes at room temperature before scooping for the best texture.
Ingredients: Coconut Milk (Water, Coconut, Guar Gum), Coconut Syrup, Peanut Butter (Peanuts, Salt), Cocoa (Processed With Alkali), and Vanilla Extract.
Common Questions
How does this compare nutritionally to a conventional dairy chocolate peanut butter ice cream?
A typical dairy-based chocolate peanut butter pint runs around 260-300 calories and 16-18g fat per half-cup serving, with the fat coming mostly from cream and milkfat. This coconut milk version lands in a similar calorie range, roughly 220-260 calories and 15-17g fat per serving, but the fat source is coconut milk instead of dairy cream, so it's higher in medium-chain triglycerides and contains no dairy proteins like casein or whey. Sugar content is comparable across both styles, usually 16-20g per serving, since organic coconut syrup here plays the same sweetening role that refined sugar plays in conventional pints. The biggest structural difference is cholesterol: dairy ice cream typically has 25-40mg of cholesterol per serving, while this one has zero since it's entirely plant-based.
What does coconut milk actually do in place of dairy cream, and why use guar gum?
Coconut milk provides the fat content that gives ice cream its scoopable, creamy texture, the same job cream does in dairy versions, but its fat is composed largely of medium-chain triglycerides (MCTs) like lauric acid rather than the long-chain saturated fats found in dairy fat. Guar gum is a soluble fiber extracted from guar beans that acts as a stabilizer, binding water molecules to slow ice crystal formation during freezing and storage. Without a stabilizer, a coconut milk base would turn icy and grainy much faster than a dairy base would, since coconut milk lacks the natural proteins that dairy uses to trap water. This is why the ingredient list is short: water, coconut, and guar gum together recreate a stable frozen structure without needing dairy proteins or synthetic gums.
Does this fit a keto, paleo, or carnivore diet?
It fits vegan and gluten-free diets cleanly, but it is not keto-friendly: organic coconut syrup contributes roughly 16-20g of carbohydrate per serving, mostly as sugar, which is too high for most ketogenic macro targets of 20-30g total carbs per day. It's not compatible with carnivore diets at all, since there are no animal products in the formula. Paleo compatibility is mixed and depends on how strictly you interpret the framework; coconut milk, cocoa, and peanut butter are all whole-food derived, but some paleo protocols exclude peanuts (a legume, not a tree nut) and processed cocoa, so this would only fit a more relaxed paleo approach.
What are some good ways to use this beyond eating it straight from the pint?
It works well pressed between two cookies for a quick ice cream sandwich, since the coconut milk base softens at room temperature without turning watery the way some almond or oat milk bases do. Crumbling a peanut butter cup or pretzel piece on top adds crunch to contrast the soft peanut butter pockets already in the pint. It also holds up well scooped over warm brownies or blondies because coconut fat has a higher melting point than dairy fat, so it takes a bit longer to fully liquefy against heat. For a quick milkshake, blend a cup of it with a splash of oat or coconut milk rather than dairy milk to keep the whole thing plant-based.
What do the organic and kosher certifications actually verify?
The USDA Organic seal means the coconut, coconut syrup, peanuts, and cocoa were grown without synthetic pesticides, fertilizers, or GMOs, and that the facility processing them is inspected annually by an accredited certifying body to confirm compliance. This is a third-party verification, not a self-declared marketing claim, so it's checkable through the USDA's organic integrity database using the certifying agent's information. The kosher certification confirms the product and its production line were reviewed by a rabbinical certifying agency to ensure no cross-contamination with non-kosher ingredients or equipment. Together, these two certifications cover both the agricultural sourcing of the ingredients and the facility-level handling standards applied during manufacturing.
Why are the peanut butter pockets separate instead of mixed evenly into the chocolate base?
Peanut butter has a different fat structure and melting behavior than the coconut milk base, so swirling it in as distinct pockets rather than blending it fully keeps its texture intact through freezing and scooping. If it were homogenized into the chocolate mixture, the peanut fat would dilute into the coconut fat and lose the dense, slightly firmer bite that peanut butter has on its own. Keeping it as pockets also means each spoonful delivers a stronger, more concentrated hit of salt and peanut flavor rather than a uniformly muted blend. This piping technique is standard in higher-end ice cream production but requires slower fill lines than fully mixed formulas, since the peanut butter has to be injected in ribbons after the base is already partially frozen.
- __Storage_Location:
- Frozen
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Vegan
