Vegan Peanut Butter Chocolate Chip Ice Cream
Creating my Vegan Peanut Butter Chocolate Chip Ice Cream recipe has been such a fun and tasty journey. It all started when I craved a sweet, creamy dessert that was also vegan and easy to whip up at home. I wanted something rich and satisfying but with no dairy, so I grabbed coconut milk and peanut butter, two of my favorite ingredients, and went to work. The idea of adding chocolate chips made this Vegan Peanut Butter Chocolate Chip Ice Cream even more tempting, and I knew it would be a perfect indulgence.
A Childhood Favorite, Veganized
Peanut butter and chocolate have always been a winning combination for me. Growing up, I remember grabbing spoonfuls of peanut butter and chocolate chips for a quick snack after school. When I started experimenting with plant-based recipes, I knew I had to find a way to recreate that comforting flavor in a healthier, vegan-friendly ice cream. This Vegan Peanut Butter Chocolate Chip Ice Cream is the ultimate treat that reminds me of those carefree days while staying true to my plant-based lifestyle.
Quick and Easy, No Fancy Equipment Required
One of the best parts about this Vegan Peanut Butter Chocolate Chip Ice Cream recipe is how simple it is to make. With just a blender and an ice cream maker, you can create a creamy, rich dessert without any fuss. The combination of full-fat and light coconut milk gives it that silky texture, while the peanut butter adds a smooth, nutty flavor. Toss in some chocolate chips toward the end, and you’ve got yourself a decadent dessert that tastes like it came straight from an ice cream parlor.
Perfect for Any Occasion
Whether you’re hosting a summer BBQ or simply craving something sweet after dinner, this Vegan Peanut Butter Chocolate Chip Ice Cream is sure to impress. It’s great for serving alongside fresh berries or topping with a drizzle of homemade chocolate syrup for extra indulgence. Plus, it’s dairy-free and gluten-free, making it a crowd-pleaser for any occasion.
Table of Contents
Chef’s Notes- Vegan Peanut Butter Chocolate Chip Ice Cream
- Coconut Milk Quality: For the creamiest texture, opt for high-quality coconut milk. Full-fat coconut milk will provide a richer mouthfeel, while light coconut milk helps balance the fat content. Using both ensures a perfect consistency.
- Smooth Blending: Make sure all the ingredients are at room temperature before blending. This helps them emulsify better and creates a smoother base for the ice cream.
- Ice Cream Maker Tips: Pre-freeze the ice cream maker bowl overnight for the best results. If you don’t have an ice cream maker, pour the blended mixture into a shallow dish and stir every 30 minutes during freezing for a no-churn version.
- Chocolate Chunks: Use high-quality vegan dark chocolate for added richness. Alternatively, try chopping a vegan chocolate bar to customize the size of the chunks.
- Consistency Control: After freezing, the ice cream may harden too much. To remedy this, allow it to sit at room temperature for 5-10 minutes before scooping for a creamy texture.
- Peanut Butter Texture: If your peanut butter has oil separation, stir it thoroughly before measuring to avoid clumps in your ice cream.
- Customizable Add-ins: Feel free to add ingredients like chopped nuts, a swirl of almond butter, or even coconut flakes for more texture and flavor.
- Serving Tip: Scoop the ice cream into pre-chilled bowls or cones to prevent it from melting too quickly.
Vegan Peanut Butter Chocolate Chip Ice Cream
Dive into the rich, creamy world of this Vegan Peanut Butter Chocolate Chip Ice Cream! Made with luscious coconut milk, this plant-based delight is both dairy-free and gluten-free. Perfect for a quick dessert fix, this recipe is a breeze to whip up and will leave you craving more. Inspired by the simplicity of Brandi Doming’s creations, this ice cream is a must-try for any dessert lover!
4
servings10
minutes0
minutes320
kcal2
hours2
hours10
minutesKeep the screen of your device on
Ingredients
- Ice Cream Base
1 can (13.5 oz) full-fat coconut milk (recommend Thai Kitchen brand)
1 can (13.5 oz) light coconut milk
1/2 cup creamy almond butter (no added oils or sugar)
1/4 cup maple syrup
1/2 cup brown sugar
4 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt (if almond butter is unsalted)
1 teaspoon pure vanilla extract
1/4 cup vegan dark chocolate chunks
- Chocolate Syrup
2 teaspoons unsweetened cocoa powder
1/2 tablespoon agave syrup
Directions
- Combine the full-fat coconut milk, light coconut milk, creamy almond butter, maple syrup, brown sugar, unsweetened cocoa powder, sea salt (if needed), and pure vanilla extract in a food processor or blender. Blend until the mixture is smooth and creamy, about 1-2 minutes. Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- When the ice cream is almost done churning and has reached a soft-serve consistency, add the vegan dark chocolate chunks and let it mix for another minute.
- Transfer the soft-serve ice cream into a freezer-safe container and freeze for at least 2 hours to harden. If freezing overnight, let it sit at room temperature for a few minutes before serving to soften.
- In a small cup, mix together the unsweetened cocoa powder and agave syrup until well combined. This can be used as a topping for your ice cream.
Equipment
- food processor
- ice cream maker
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Fat: 22g
- Saturated Fat: 15g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 300mg
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 18g
- Protein: 5g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 4mg
- Iron: 10mg
FAQs- Vegan Peanut Butter Chocolate Chip Ice Cream
Can I make this recipe without an ice cream maker?
Yes, you can! Simply pour the blended mixture into a shallow dish, place it in the freezer, and stir it every 30 minutes for 2-3 hours to get a no-churn version.
Can I use peanut butter instead of almond butter?
Absolutely! Just ensure the peanut butter is creamy and free of added oils or sugar. It will give a more traditional peanut butter ice cream flavor.
Can I reduce the sugar content?
You can adjust the sweetness by reducing the maple syrup or brown sugar slightly. However, the ice cream might become a bit harder due to less sugar, which affects the texture.
How long can I store this ice cream?
You can store it in an airtight container in the freezer for up to 1 week. For best texture, allow it to soften for a few minutes before serving.
What can I use if I don’t have vegan chocolate chips?
You can substitute vegan chocolate chips with chopped vegan dark chocolate, or omit them entirely for a smoother ice cream.
