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.
I’m just wondering is there anything else we can use besides that coconut stuff I am not a big fan of coconut
Woah, just loving the recipe. Looking forward to make this for tommorow’s dessert.
Heey, could i remove the peanut butter?
I have a different dairy-free chocolate ice cream I’d recommend instead! https://joyfoodsunshine.com/paleo-sea-salt-chocolate-ice-cream/
So delicious! I increased the cocoa powder by 50% because I wanted a more intense chocolatey flavor. It was creamy and rich!
Can you use natural unsweetened peanut butter for this recipe?
Yes absolutely. I do this often.
I just made this recipe using unsweetened almond milk instead of coconut cream. It turned out amazing. I’m so happy with it. Thanks for sharing!!
I love the tray you froze your peanut butter balls on and the same metal print on the metal container you put your ice cream in. Where did you get those from?
About to try this recipe in my new Cuisinart! Can’t wait!
They are vintage Ovenex pans. I bought them on etsy or found them at a local antique store.
Made it, loved it! Hubby said he could have eaten the whole container. I added a little brown sugar to the peanut butter before freezing, but it didn’t dissolve so we bit into sugar granules. It didn’t bother us, but I think I’ll try mixing the peanut butter with simple syrup or honey before freezing it next time. I’m not that into chocolate or peanut butter and this really is delicious, will be making again soon, thank you!
So amazing! I made with the vegan family I babysit and it was amazing!
I’m so glad you enjoyed it Margaret!
I don’t have a vitamix….can I just use a regular blender or food processor?
Yes!