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Vegan Peanut Butter Chocolate Chip Ice Cream

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Vegan Peanut Butter Chocolate Chip Ice Cream! Rich, creamy and so decadent! You only need a few ingredients to make this amazing plant-based ice cream made from coconut milk!

white bowl of 2 scoops of 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.

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!

OTHER VEGAN ICE CREAM RECIPES TO TRY:

Peanut Butter Chocolate Chip Ice Cream

Brandi Doming
Vegan dairy-free Peanut Butter Chocolate Chip Ice Cream! Rich, creamy and so decadent! You only need a few ingredients to make this amazing plant-based ice cream made from coconut milk!
5 from 6 votes
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Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 4

Ingredients

  • One 13.5oz can FULL FAT coconut milk (I highly recommend Thai Kitchen brand-it's the best)
  • One 13.5oz can LITE coconut milk
  • 1/2 cup (128)g creamy peanut butter, with no added oils or sugar
  • 1/4 cup (80g) agave
  • 1/2 cup (80g) coconut palm sugar
  • 4 tablespoons (24g) unsweetened cocoa powder
  • 1/4 teaspoon fine salt add (if your peanut butter doesn't have any)
  • 1 teaspoon (5g) pure vanilla
  • 1/4 cup vegan semi-sweet mini chocolate chips

EASY CHOCOLATE SYRUP

Instructions
 

  • 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 the Chocolate Syrup: 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.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword dairy-free peanut butter ice cream, vegan peanut butter chocolate ice cream, vegan peanut butter ice cream

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Comments

    • brandi.doming@yahoo.com

      Thank you so much Julie!! Thanks for the awesome feedback and so glad to hear the sunbutter subbed in perfectly 🙂

      Reply

  11. Brenda

    5 stars
    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!

    Reply

    • 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. 🙂

      Reply

      • Brenda

        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!

        Reply