This dairy-free chocolate peanut butter ice cream is made with 6 healthy ingredients and takes 5 minutes of hands-on prep time! It’s rich and creamy, and no one would ever guess that it’s dairy-free! 

This recipe goes out to all my lactose-intolerant friends. Those of us who truly can’t eat dairy without serious consequences. Who wish we could go swimming in a sea of ice cream or sail away on a boat made of cheese.

Whose tastebuds scream for the cream but our tummies beg us to stay away. This Dairy-Free Chocolate Peanut Butter Ice Cream is the answer to all your dairy-less life problems.

So many dairy-free ice cream recipe turn out icy or rock-hard and definitely lack in the creaminess department. But that’s not the case with this Dairy-Free Chocolate Peanut Butter Ice Cream.

Using coconut cream instead of other non-dairy milk makes this dairy-free ice cream smooth and creamy and rich!

Let’s start with the fact that there are only six, good-for-you ingredients that make up this Dairy-Free Chocolate Peanut Butter Ice Cream! It is free of dairy, gluten, soy, and refined sugar!

Plus it can be made vegan by substituting maple syrup for the honey! You can even make this paleo if you use creamy almond butter instead of peanut butter! There are so many healthy options with this amazingly creamy dessert recipe!

Dairy-Free Chocolate Peanut Butter Ice Cream: Substitutions & Ingredients

This ice cream is absolutely the best when made exactly as written!

• Peanut Butter: If you are allergic to peanuts you can use any nut or seed butter.
• Honey: Maple syrup can be used in place of honey for a vegan version.
• Coconut cream. Full-fat coconut milk works just as well as coconut cream. I don’t recommend any other substitutions.

How to make Dairy-Free Chocolate Peanut Butter Ice Cream

Let’s continue with the fact that this recipe is insanely easy!

Make the Peanut Butter Balls

The first thing you need to do is make the frozen peanut butter balls! Everybody knows that the absolute best chocolate peanut butter ice cream has lots of chunks of peanut butter mixed in.

There have been (many) times that I actually added extra peanut butter balls to store-bought ice cream because there simply wasn’t enough, which is why I prefer homemade ice cream.

I prefer to use pure peanut butter (not add any sugar to it). Simply portion out your desired amount of your favorite peanut butter onto a tray lined with waxed paper. Then freeze it for one hour.

Blend & Churn

Once the peanut butter is frozen, add all of the ingredients for the ice cream into the container of your Vitamix and blend until smooth.

Then pour the mixture into an ice cream maker and let it churn! It’s important that (unlike many other recipes) you do not chill the chocolate peanut butter ice cream mixture! It must go directly from the Vitamix into the ice cream maker.

The bowl of your ice cream maker must be frozen in order to churn the ice cream!

Turn the ice cream maker on, then add the mixture

Important tip: When using an ice cream maker it is crucial that you turn the machine on before you pour the mixture into it! Pouring ice cream into an already moving container ensures that it will not freeze to the bottom or sides, which could hinder the churning process by preventing the machine from rotating.

When your Dairy-Free Chocolate Peanut Butter Ice Cream forms a ball and no longer has a liquid consistency, it is done! At this point it could become so thick that the ice cream maker stops rotating, which is another indicator that it’s ready!

Assemble the ice cream

Once the ice cream is churned, mix in the peanut butter balls and freeze again.

The peanut butter balls will thaw very rapidly, especially if you choose to use an all-natural variety. This means that you need to mix in the chunks as  quickly as possible when you remove them from the freezer.

You can either mix the peanut butter balls in by hand, or add them to your ice cream maker before the base forms a ball too solid to add mix-ins .

Freeze

Once the ice cream is finished, freeze it for at least 1 hour before serving. You may need to remove it from the freezer for 5 or so minutes to soften enough to scoop and serve.

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This Dairy-Free Chocolate Peanut Butter Ice Cream is one of my top 10 favorite dessert recipes ever. I am so excited that I get to share it with the world! I hope that it will be just as life-changing for you as it was for me. Want to take this to a whole new level? Serve it on top of dairy free brownies (recipes here, here, and here) or on top of cookies (like these, these or these)!

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