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Vegan Peanut Butter Ice Cream

This smooth and creamy peanut butter ice cream can be totally dairy free and vegan.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

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.