What can I say....I love making desserts and seeing that it is summer, ice cream was very fitting. I love making homemade vegan ice cream. Just because you are vegan or avoiding dairy, doesn't mean ice cream is out! In fact, check out all of my vegan ice cream recipes, there are so many to choose from. All of them are just as good, heck better, than unhealthy dairy ice creams.
VEGAN PEANUT BUTTER CHOCOLATE CHIP ICE CREAM
I love the combo of peanut butter and chocolate. Let me know if you try it! Be sure to leave me feedback below after you make the recipe!
I hope you all love this Vegan Peanut Butter Chocolate Chip Ice Cream!
Delicious peanut butter ice cream with a hint of chocolate and chocolate chips throughout. Simple, classic and delicious!
10 minPrep Time
10 minTotal Time
5 based on 1 review(s)
One 13.5 oz full-fat coconut milk from can
2 cups (480g) canned "lite" canned coconut milk
1/2 cup (128g) creamy peanut butter, with no added oils or sugar
1/4 cup (80g) agave
1/2 cup (80g) coconut palm sugar
4 tablespoons unsweetened cocoa powder
1/4 teaspoon fine sea salt (if your peanut butter doesn't have any)
1 teaspoon pure vanilla
1/4 cup vegan semi-sweet mini chocolate chips (I use Enjoy Life brand-dairy free)
Easy chocolate syrup:
2 teaspoons unsweetened cocoa
1/2 tablespoon maple syrup
For an extra creamy ice cream, you can sub 1 1/2 cups of the almond milk with another can of full fat coconut milk, and just use 1/2 cup of almond milk. I, however, like it this way since the peanut butter makes it really creamy.
Add all the ingredients, except the chocolate chips, to a food processor or blender and process until smooth and creamy, 1-2 minutes. Do NOT add the chocolate chips yet. Pour into your ice cream maker. Once it is almost done churning, add the chocolate chips. It will be a soft serve consistency. Freeze for a couple of hours to harden, if desired. If it freezes overnight, just take it out a few minutes before ready to serve, to soften some.
For chocolate syrup: Just stir together the 2 ingredients in a small cup until well blended, that's it! It tastes just like Hershey's chocolate syrup! You also could heat it up for hot fudge over your ice cream. If you don’t use it all at once, you may need to reheat it later but this makes a very small amount.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!