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.
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.