Dairy-Free Chocolate Peanut Butter Ice Cream
Posted May 06, 2018, Updated Jul 01, 2024
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This dairy-free chocolate peanut butter ice cream is easy to make with 6 nutritious ingredients! 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 who love ice cream. This dairy-free chocolate peanut butter ice cream is one of my all-time favorite treats. It’s rich and chocolatey with peanut butter chunks in every bite!
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 recipe.
Using coconut cream instead of other non-dairy milk makes this dairy-free ice cream smooth and creamy and rich.
Dairy-Free Chocolate Peanut Butter Ice Cream: Substitutions & Ingredients
- 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 discuss how to make this recipe, and don’t forget to watch the video.
Make the Peanut Butter Chunks
The first thing you need to do is make the frozen peanut butter chunks! 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 the desired amount of your favorite peanut butter onto a tray lined with waxed paper. Then freeze it for one hour.
Make the Ice Cream
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 on Ice cream maker
Turn the ice cream maker 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
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 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.
Either mix the peanut butter balls in by hand, or add them to the ice cream maker before the base forms a ball too solid to add mix-ins .
Freeze/Store
Once the ice cream is finished, freeze it for at least 1 hour before serving. Store in an airtight container in the freezer for up to 3 months.
Serve
You may need to remove it from the freezer for 5 minutes to soften enough to scoop and serve. Serve it with your favorite toppings or plain!
Dairy-Free Chocolate Peanut Butter Ice Cream Recipe FAQs
When stored in an airtight container in the freezer it lasts for up to 2 months.
Yes, but you will either need to churn it in two batches or use a larger ice cream maker.
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Dairy-Free Chocolate Peanut Butter Ice Cream
Equipment
Ingredients
Peanut Butter Chunks
- ¼ cup creamy peanut butter
Chocolate Peanut Butter Ice Cream
- 14 ounces coconut cream
- ¼ cup honey (or maple syrup)
- ¼ cup creamy peanut butter
- 2 Tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
Make the Peanut Butter Chunks
- Cover an 8×8” baking pan with wax paper. Drop 1 teaspoon spoonfuls of peanut butter onto the waxed paper.
- Put the baking pan in the freezer until the peanut butter is hardened.
Make the Ice Cream
- Add all ice cream ingredients in the order listed to the container of a blender.
- Blend for 30-60 seconds or until the mixtures is smooth.
- Turn on the ice cream maker and pour the mixture into the machine while it is spinning. (**See note below if you do not have an ice cream maker)
- Churn the ice cream for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
- Add the peanut butter chunks at the end of churning. You can add them to the ice cream maker just before the mixture becomes too hard, or you can mix them in by hand.
- Transfer the ice cream to an airtight, freezer-friendly container and freeze for at least 2 hours, or until completely frozen.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it! Great directions. Served it to 20 people over the weekend, and everyone raved about it. It’s so creamy.
I have tried so many dairy free ice cream recipes and all of them were meh…. I came across your recipe Friday night while scouring the internet and figured I would give it a try. OMG! This was incredible! So simple, so easy, sooo delicious! I’m not even a huge fan of peanut butter (I know crazy right) I was making this for my husband and I barely shared this with him! This is my go to ice cream from now on!
I’m so glad you love it as much as I do Candis! You could always try substituting cashew butter in the ice cream and leaving out the peanut butter for a chocolate ice cream with less of a nutty flavor!
Can I make this with Crunchy peanut butter, instead of smooth? It’s all I have right now, but I do have the rest of the ingredients needed, so hoping I can make it tonight! Yummy!!
Yes you can!
It worked and this was AMAZING!!! This ice cream has been, and will continue to be, our staple weekend treat. Yum!
MOUTH WATERING PEANUT BUTTER ICE CREAM HMMMMMM!
MY QUESTION WHAT CAN I USE INSTEAD OF COCONUT CREAM
THANK YOU
I used Oat Cream. Earth’s Own, 473mL bottle. Worked perfectly!
Is there anyway to make this recipe if you DON’T have an ice cream maker? Please tell me yes my mouth is watering lol!
IT WAS SO AMAZING. Better than anything you can get at the store and cleaner! So good!
I’ve been making a lot of dairy free ice cream lately and this one is the best!!! Rich and creamy!!! I added gluten free chocolate sandwich cookies to it, Heaven!!!
I have only ever made dairy ice cream and an important step is letting the ice cream batter rest for several hours before churning. Since you do not include such a step do you know it to be unnecessary with coconut cream ice cream?
It’s not necessary in this particular recipe!
This recipe is so delicious, but it never hardens for me. It stays thick and almost peanut butter syrup consistency. Even after freezing. Is there too much peanut butter? Should I try adding coconut milk too?
What brand/type of coconut cream are you using? I have heard of this happening when people use a brand that has added stabilizers in it (because they keep it from freezing). I suggest buying a brand that is organic with pure coconut cream only. I often make this with full-fat coconut milk as well with great results.
What brand and model of ice cream maker did you use for this recipe
Any ideas for diabetics using sugar substitutes?