I baked this Vegan Peanut Butter Ice Cream for my book club last week. The peanut butter swirled rich and creamy, and my coworker asked for more.
Decadent Vegan Peanut Butter Ice Cream
This vegan peanut butter ice cream features a creamy base made from coconut milk blended with peanut butter, producing a rich and satisfying dessert. The recipe is easy to make and can be ready in about 4 hours, including freezing time, serving approximately 6 people.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup creamy peanut butter (natural, unsweetened)
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: chopped peanuts or chocolate chips for swirls
Instructions
- Blend Ingredients: In a blender, combine the coconut milk, peanut butter, maple syrup, vanilla extract, and salt. Blend until smooth and well combined.
- Chill the Mixture: Transfer the mixture to a bowl and refrigerate for about 1-2 hours to chill, which will help it freeze better.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer to Container: If desired, fold in chopped peanuts or chocolate chips for added texture. Transfer the ice cream to an airtight container.
- Freeze: Cover the container and freeze the ice cream for at least 3-4 hours or until firm.
- Serve: Scoop the ice cream into bowls or cones and enjoy your rich vegan peanut butter dessert!
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 1-2 hours
- Churning Time: 20-30 minutes
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 250kcal
- Fat: 18g
- Protein: 6g
- Carbohydrates: 20g
I keep the ice cream in the freezer for up to two months. The stay rich, and I let sit on the counter for five minutes before scooping.
