No-Churn Vegan Chocolate Peanut Butter Ice Cream
Ice Cream Season is here! Personally, I tend to limit my dairy consumption which is why this absolutely decadent no-churn vegan Chocolate Peanut Butter Ice Cream is absolutely perfect. This super fudgy, chocolatey ice cream comes together so easily, it’s sweetened with maple syrup, gets nice and creamy from coconut milk, and peanut butter gets swirled into the chocolatey base.
There are so many banana ice cream or nice cream recipes on the internet, but to be honest, if I want a scoop of ice cream, I don’t want it to taste like banana or like a super frozen smoothie, that’s why I love this no-banana, no-churn dairy-free, vegan ice cream recipe! You’re going to want to keep a container of this ice cream in your freezer all summer long!
What you’ll need for this No-Churn Vegan Ice Cream
Coconut milk
Cacao powder
Maple syrup
Peanut butter
Sea salt
Chocolate chips or chopped chocolate bar
How to make No-Churn Vegan Chocolate Peanut Butter Ice Cream
This ice cream is so easy to make, start by blending together the canned coconut milk, both the cream and the liquid, with peanut butter and 2 tablespoons of maple syrup.
Pour half of the peanut butter mixture into a loaf pan and pop it in the freezer for just a few minutes while you whip up the chocolate mixture.
Add cacao powder to the remaining peanut butter mixture still in the blender along with the other 2 tablespoons of ice cream.
Remove the peanut butter ice cream from the freezer. Pour the chocolate mixture on top of the peanut butter mixture. Sprinkle on the chocolate chunks. Use a knife to swirl the mixture all together then transfer to the freezer. Cover tightly and freeze for 4-6 hours.
When you’re ready to scoop, let the ice cream sit at room temperature to defrost a bit before scooping!
No-Churn Vegan Chocolate Peanut Butter Ice Cream
Author: ElizabethServings: 6-8
Ingredients
1 14oz can full fat coconut milk
1 cup creamy peanut butter
1/4 cup maple syrup
1/2 teaspoon sea salt
1/2 cup raw cacao powder or cocoa powder
1/2 cup chocolate chips or chunks
Instructions:
1. Add coconut milk, peanut butter, 2 tablespoons maple syrup, and sea salt to a blender and blend until smooth.
2. Pour half the peanut butter mixture into a loaf pan and transfer it to the freezer.
3. Meanwhile, make the chocolate mixture. Add cocoa powder and the remaining 2 tablespoons maple syrup to the remaining peanut butter mixture. Blend until smooth.
4. Pour the chocolate mixture on top of the peanut butter mixture in the loaf pan. Sprinkle on the chocolate chunks and use a knife to swirl the peanut butter and chocolate together.
5. Cover tightly and transfer to the freezer for 4-6 hours.
6. To scoop, let the ice cream sit at room temperature for a bit to scoop more easily. Scoop and enjoy!
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Lastly, when you make this No-Churn Vegan Chocolate Peanut Butter Ice Cream be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
