This smooth and creamy peanut butter ice cream can be totally dairy free and vegan, with just 150 calories per serving!
Just a few basic ingredients, and no ice cream machine required.
Top with peanuts, chocolate syrup, and Coconut Whipped Cream for the ultimate vegan peanut butter ice cream sundae!
Also Try This Chocolate Mug Cake
The recipe can be made with peanut butter, almond butter, cashew butter, sunbutter, or even coconut butter.
Have fun experimenting with different add-ins, such as shredded coconut, mini chocolate chips, jam or diced strawberries (peanut butter and jelly ice cream!), a pinch of instant coffee, or homemade Chocolate Truffles.
Recently I’ve discovered the new Ben & Jerry’s nondairy Netflix & Chill’d, and it is dangerously good. If you want to make your own healthier version at home, try adding crushed pretzels and crumbled Black Bean Brownies to this peanut butter ice cream base.
More Vegan Ice Cream Recipes:
Is it obvious that I really love ice cream??
My favorite way to make this ice cream is with crunchy peanut butter and canned coconut milk.
For a healthy lower calorie option, feel free to use almond milk, soy milk, oat milk, or your favorite milk of choice.
Above, watch the video of how to make the vegan ice cream
Vegan Peanut Butter Ice Cream
Ingredients
- 2 cups milk of choice
- 4-5 tbsp sweetener of choice
- 1/2 cup peanut butter, or allergy friendly sub
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- optional banana, chocolate chips, chopped peanuts, etc.
Instructions
- Stir everything together. If using an ice cream maker, process according to manufacturer’s directions. Otherwise pour mix into either ice cube trays or 1-2 shallow containers. Freeze. Once frozen, pop the block out of the containers, thaw just enough for your blender or food processor to be able to handle it, and blend until smooth. If you don’t have a high-speed blender like a Vitamix, you can still use a food processor – just thaw a little longer, then scoop out and freeze up to a half hour for firmer ice cream. For authentic presentation, I scooped it out with an ice cream scoop.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Peanut Butter Recipes:
Chocolate Peanut Butter Nice Cream
Chocolate Chip Peanut Butter Bars
Matilda says
Hi Katie, thanks for always posting awesome recipes! Just wondering if these would work in an ice cream maker. Cheers.
Unofficial CCK Helper says
Yes that would be fine. Perhaps triple the recipe for better churning.
Sadye says
I did exactly this, and it seemed to work fine. I also used mostly 2% milk (some leftover low-fat coconut milk too). Next time I’ll go with the higher estimate of how much PB, though.
Haley Shepherd says
What kind of peanut butter do you use because 2 tablespoons I my peanut butter alone is about 190 calories?
Angela says
My god all of your recipes look awesome. Peanut butter is my weakness for sure! Could you use this recipe in the cuisinart ice cream maker as is? Also, is it possible to substitute full fat peanut butter for PB2- powdered but can be reconstituted- or is the fat in the peanut butter needed?
FoodExplorer says
tried this today. i would love to send you a photo, but i ate all of it before i even got hold of my phone to take one. HAHA
Laura says
Looks yummy! Can this be made in an ice cream maker?
Tina says
These all sound and look good, but I wondering if you can make these using an ice
cream maker too?
Unofficial CCK Helper says
Yup! I might double the recipe for easier churning.
ilona says
Can you make this in the Cuisinart ice cream maker?
Jodi says
i am allergic to milk, thank you for the ice cream recipe! Been looking a long time for one.
Marla says
Can this be frozen in an ice cream maker? I wish I had a Vitamixer but I’m still saving to purchase one.
Jessica says
Favorite food is a tie between chocolate and cheese but for category of foods, Mexican is my absolute favorite cuisine!
I’d been thinking of trying frozen banana ice cream, so of course I checked your website for good recipes since you never disappoint! I ended up making the above recipe with chocolate almond milk and sunflower butter, added some dark cocoa powder, and when it was frozen to a slushy consistency I put it through my food processor with a very large chopped frozen banana, added in some chocolate chips and my man and I gobbled it up before any pics could be taken! Delicious! Sadly, I don’t have a vita mix but this seemed a good compromise to kind of blend (ha! pun!) two recipes for a perfect consistency. Also, I generally buy lots of bananas and freeze them since I use them in baking so often and they’re nice and mushy when defrosted, so, at first I didn’t think I’d be able to do the banana ice cream thing until I went back to the store so I could ripen, peel, and chop the bananas first before freezing but I’m happy to report that with a nice sharp knife I was able to cut the banana into segments then cut the peel away pretty easily.
Crissy says
Made this & omg its great i have celiac desease so gluten free for me & this ice cream is one of my favorites!! It can be a peanut butter slushy to ,thank you katie this was right in time for summer 5 thumbs up !!!!!
laura says
I use soaked dates, blended as sweetner and its so so delicious!
Kay says
I’m excited to try this using sunflower butter (since I can’t do peanut butter). I was wondering if I could used carton coconut milk or if it needs to be from a can.