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Vegan Peanut Butter Ice Cream

This smooth and creamy peanut butter ice cream can be totally dairy free and vegan, with just 150 calories per serving!

Low Calorie Peanut Butter Ice Cream

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 Vegan Chocolate Mug Cake

low calorie peanut butter ice cream

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.

Girls Eating Vegan Ice Cream

More Vegan Ice Cream Recipes:

Oat Milk Ice Cream

Almond Milk Ice Cream

Keto Ice Cream

Coconut Milk Ice Cream

Banana Ice Cream

Is it obvious that I really love ice cream??

Peanut Butter Ice Cream Recipe

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.

low calorie peanut butter ice cream

Above, watch the video of how to make the vegan ice cream

Secretly Healthy Low Calorie Creamy Peanut Butter Ice Cream
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Vegan Peanut Butter Ice Cream

This smooth and creamy peanut butter ice cream can be totally dairy free and vegan.
5/5 (2)
Total Time 5 minutes
Yield 4 – 6 servings


  • 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.


  • 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


Feel free to crumble some Vegan Peanut Butter Cookies on top.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Peanut Butter Recipes:

Peanut Butter No Bake Cookie Recipe

Peanut Butter No Bake Cookies

Chocolate Peanut Butter Nice Cream

Chocolate Peanut Butter Nice Cream

peanut butter bars

Chocolate Chip Peanut Butter Bars

peanut butter banana shake

Peanut Butter Banana Smoothie

5/5 (2)

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Published on September 2, 2020

Meet Katie

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Amy says

    I made this last night….I ended up using part 2% and part almond milk, since I didn’t have enough almond milk left. I also added 2 packages of Swiss Miss Hot Chocolate mix. (I wasn’t going for healthy….)
    Oh WOW, so, so good!!
    Perfect consistency, the chocolate and the peanut butter worked perfectly together (now I know how Hagan Daz does it!)…next time I’ll try making it will all almond milk, or all goats milk.

    I just need to figure out how they get the big slivers of peanut butter in there….

  2. sabrina meyer says

    Thank you sooooo much for your recipes!! I have been allergic to milk most my life, the ‘fake’ ice creams in stores are so expensive, I bought a machine to try and make it cheaper and healthier and returned it it was horrid. Other recipes tasted icky and didn’t turn out. My friend gave me a stand mixer with two metal bowls for a wedding gift, I just now finished an expirement. I layered ice and rock salt around the small bowl inside the large one, put the ingredients in and mixed on med for q minute then low for about 10 then shut it off and just kept up on the ice and salt and stirred occasionally. In about 30 minutes or less I had THE BEST ice cream I have ever had!! The only difference I did is half peanut butter half jif chocolate hazelnut spread. And my family who has never been on board with the taste of fake ice creams LOVE it too. You helped make a cruddy week absolutely fabulous!! Thank you sooo much!!

  3. Quin says

    Hey Katie!
    WIth all of the voluminous ice cream flavors can I use an ice cream maker instead of using the option of freezing then blending? And does it give it a more ice cream like texture? I have the cuisinart one.

  4. Kay says

    This looks delicious. However I am a bit confused with the caloric information. It says the pb version has 140 calories for the entire dish..but how is that possible if there are 200 calories in the nut butter alone? Thanks!

  5. Paloma says

    Great recipe. Using unsweetened Flax milk (25 cal/cup and the added bonus of 1200mg Omega-3) and PB2 (45cal/ 2 TBS) and Stevia, made the whole recipe around 80 calories. This is a keeper. Thank you so much.

  6. Megan says

    Just tried it with apple butter and it is absolutely delicious!! Best low calorie ice cream I’ve ever had!!

      • 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.

  7. Haley Shepherd says

    What kind of peanut butter do you use because 2 tablespoons I my peanut butter alone is about 190 calories?

  8. 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?

  9. 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

  10. 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.

  11. 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.

  12. 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 !!!!!

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