This vegan peanut butter ice cream is absolutely loaded with peanut butter flavor. Made with a base of creamy peanut butter and oat milk and sweetened with maple syrup.

That means it's made without coconut, which can be tricky with a lot of vegan ice cream recipes. That's because that fat in coconut is usually what gives non-dairy ice cream its rich and creamy mouthfeel. But I totally get that the taste of it is not for everyone!

Luckily, peanut butter already has a high-fat content (which is needed for all good ice cream recipes), so there is no need to rely on coconut cream or coconut milk for texture.

peanut butter ice cream in a loaf pan with roasted peanuts scattered around it.Pin
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🥜 Ingredients Needed

This recipe is based on my vegan peanut butter ice cream bars, which are no-churn and a great alternative if you don't have an ice cream maker.

ingredients for peanut butter ice cream measured out in bowls on a pink surface.Pin

Notes about the ingredients

  • Go for a good quality peanut butter, as the flavor will really shine through in this recipe. Some brands add oils and sugars, so avoid these if you want to keep this peanut butter ice cream refined sugar-free.
  • As mentioned, oat milk is the base of the ice cream which works together with the peanut butter to create a creamy consistency. You can swap oat milk out for almond milk, cashew milk, soy milk, or any non-dairy milk you like.
  • As the ice cream is pretty rich, vegan yogurt adds lightness as well as a delicious cultured flavor. You can use non-dairy Greek-style yogurt, soy yogurt, or coconut yogurt if you don't mind whether the ice cream is coconut-free.
  • The ice cream is naturally sweetened with pure maple syrup, but you can also use agave syrup.
  • Vanilla extract is a must for ice cream, it adds another layer of flavor and it also enhances the sweetness.
  • Sea salt is another must for this recipe. It enhances the peanut flavor and balances the sweetness of the ice cream.

🥣 How To Make Vegan Peanut Butter Ice Cream

(Full ingredient quantities and instructions are in the recipe card at the end of this post)

(1) Add all of the ingredients to your high-speed blender or food processor (that's peanut butter, oat milk, vegan yogurt, maple syrup, vanilla extract, and salt).

Blend the ingredients until completely smooth and creamy. You don't want there to be any visible lumps. If the mixture appears to be split, don't worry. It will emulsify once you blend it enough.

(2) Transfer the peanut ice cream mixture to an ice cream maker and churn according to the manufacturer's instructions. Mine usually takes 30-40 minutes.

peanut butter ice cream in a blender and being poured into an ice cream maker. Pin

(3) Once churned, the peanut butter ice cream will be thick and creamy. Transfer it to a loaf pan or container and smooth out the top with the back of a spoon or a spatula.

(4) Tightly cover the ice cream with plastic wrap, and transfer it to the freezer to set it completely for another 2 hours.

churned peanut butter ice cream in an ice cream maker and a loaf pan filled with peanut butter ice cream.Pin

🍦 Serving Ideas

  • To serve, drizzle some peanut butter and melted chocolate over the ice cream. The chocolate will harden and it will taste like peanut butter cup ice cream! I normally use dark chocolate, but you can try homemade coconut milk chocolate if you're not a fan of dark chocolate.
  • Drizzle raspberry or strawberry sauce, coulis, or jam over the ice cream for a peanut butter jelly ice cream situation. Add some vegan whipped cream and you have yourself a delicious vegan ice cream sundae!
  • Peanut butter and Nutella go surprisingly well together for a decadent nutty dessert.
  • Top a couple of scoops of peanut butter ice cream with homemade vegan caramel sauce, and add crushed roasted peanuts and melted chocolate to make a bowl of vegan snickers ice cream.

👩‍🍳 Recipe Success Tips

  • Make sure you freeze the bowl from the ice cream machine at least 8-12 hours before making the recipe. If you have the space free in your deep freeze (I know I definitely don't) it's a good idea to store the bowl in there. That way you're always prepared to make homemade ice cream.
  • Swap out the peanut butter for almond butter, cashew butter, or hazelnut butter to switch up the flavor. Pistachio butter could work as well. However, I recommend going for my pistachio ice cream recipe instead which has been tried and tested.
  • Thaw before serving for 10 minutes to allow the ice cream to become scoopable.
  • Heat your ice cream scoop in hot water before scooping to get perfect scoops every time.

💬 Frequently Asked Questions

Do I need an ice cream maker for this recipe?

Yes, this recipe works best with an ice cream machine. If you can't get your hands on one, try my peanut butter ice cream bars instead.

What brand of peanut butter is best?

My personal favorites are Iswari, Pip&Nut, NutShed (without honey), Pic's, and Manilife. These all have high-quality peanut butter without added oil or sugar.

two hands holding up ice cream cones with peanut butter ice cream and chocolate sauce against a grey background.Pin

🍨 More Vegan Ice Cream

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And if you like one of my recipes, tag me!

Vegan Peanut Butter Ice Cream

5 from 8 votes
PREP TIME: 10 mins
Chilling Time: 2 hrs 40 mins
TOTAL TIME: 2 hrs 50 mins
Servings: 8
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Description

This vegan peanut butter ice cream is made using just 6 ingredients. Thick, creamy, and flavorsome while being completely dairy-free. It's also naturally sweetened.

Ingredients

  • 350 g (1 ⅓ cups) peanut butter, smooth or crunchy
  • 400 ml (1 ⅔ cups) oat milk, or other non-dairy milk
  • 120 ml (½ cup) pure maple syrup
  • 120 g (½ cup) vegan yogurt, soy or coconut yogurt work well
  • 2 tablespoons vanilla extract
  • ¼ teaspoon sea salt

Instructions

  • Add all of the ingredients to a high-speed blender or food processor. Blend for a couple of minutes until completely smooth and creamy. If the mixture is lumpy/split, continue blending and it will emulsify.
  • Transfer the mixture to an ice cream machine and churn according to the manufacturer's instructions, mine usually takes about 30-40 minutes.
  • Transfer the ice cream mixture to a loaf pan, cover with a lid or plastic wrap, and freeze for a minimum of 2 hours.

Storage and serving

  • Store in the freezer in an airtight container for up to 2 months. Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and use a hot wet ice cream scoop to serve.
  • Serve with melted chocolate, strawberry or raspberry coulis, jam, vegan whipped cream, Nutella, vegan caramel sauce, crushed roasted peanuts, or healthy date caramel.

Notes

  • Make sure you freeze the bowl from the ice cream machine at least 8-12 hours before making the recipe. 
  • Heat your ice cream scoop in hot water before scooping to get perfect scoops every time.
  • Swap out the peanut butter for almond butter, cashew butter, or hazelnut butter to switch up the flavor.

Nutrition

Calories: 363kcal | Carbohydrates: 30g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 288mg | Potassium: 323mg | Fiber: 3g | Sugar: 22g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg
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