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.

Vegan Peanut Butter Chocolate Chip Ice Cream_ raw — Vegan Peanut Butter Chocolate Chip Ice Cream 3

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.

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

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Course: DessertCuisine: AmericanDifficulty: Easy

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!

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Resting Time

hours

Total time

hours

minutes

Cook Mode

Keep 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.