Vegan Peanut Butter Chocolate Chip Ice Cream

Vegan Peanut Butter Chocolate Chip Ice Cream

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!

Yields 4

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

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5 based on 1 review(s)

Ingredients

  • 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
  • Note
  • 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.

Instructions

  1. 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.
  2. 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.
7.8.1.2
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24 Comments

  1. I love these sort of home-made & tasty ice-creams! This ice-cream rocks my taste buds! Ooh yeah! ;)
  2. Thank you Sophie! Me too, it's so easy! :)
  3. Glad to have found your site as well.. and I can never get enough chocolate:D
  4. Can you believe my spoon wont go through the screen? ;) Wow! Cheers Choc Chip Uru
    • Hahahaha I literally laughed out loud my friend!! Thank you..glad you like! :)
  5. Oh the pink sprinkles put me over the edge! YUM!
    • Yes, me too Lauren! I love sprinkles...especially pink ones! I LOVE pink!
  6. Holy cow! YUM!!!
  7. Oh wow, this looks amazing! And I love that it uses almond milk... I bet that adds very nicely to the flavor!
    • Thank you Allison! Yes, it is so yummy and creamy...hard to believe no eggs or cream! :)
  8. This is SO right up my alley...YUM!
  9. Made this last night and it was perfection. Subbed sunbutter in and it worked yummily.
    • brandi.doming@yahoo.com
      Thank you so much Julie!! Thanks for the awesome feedback and so glad to hear the sunbutter subbed in perfectly :)
  10. I've made several vegan ice creams before, but nothing compares to this one! This has so much flavor and I don't feel guilty eating it!
    • brandi.doming@yahoo.com
      Oh yay!!! SO very happy to hear that Carol Ann! Thank you for the review!!
  11. Hi Brandi.... I wanted to make this ice cream, but everyone keeps mentioning almond milk.... I only see coconut milk in the recipe.... am I missing something? I have all the ingredients but want to make sure I make it correctly! Thanks!
    • brandi.doming@yahoo.com
      Hi Brenda! So sorry for the confusion! I originally made this recipe when I wrote it with my homemade almond milk but realizing that 90% of people aren't going to make the homemade (which is a ton more creamy than store versions), I changed it to the coconut milk which works perfectly. :)
      • Oh thank you so much for the quick reply! I have my ice cream maker bowl "thingy" in the freezer right now getting it ready to make your yummy ice cream tomorrow! I can't wait!

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