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You are here: Home / Dessert / Ice Cream / Vegan Peanut Butter Chocolate Chip Ice Cream

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:

  • 4 Ingredient Chocolate Ice Cream
  • 5 Ingredient Peanut Butter Sweet Potato Ice Cream
  • Vegan Vanilla Cheesecake Ice Cream
  • Vegan Blueberry Cheesecake Ice Cream
  • Vegan Pumpkin Spice Latte Ice Cream
  • Vegan Vanilla Birthday Cake Ice Cream (with a shocking ingredient!)
  • Vegan Dark Chocolate Almond Ice Cream
  • Vegan Java Crunch Ice Cream
  • Raspberry Sorbet

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
Print Recipe Pin Recipe
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

  • 2 teaspoons unsweetened cocoa
  • 1/2 tablespoon (10g) maple syrup
  • I use this scale.

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

Filed Under: Chocolate, Dessert, Frozen Desserts/Ice Cream, Gluten Free, Ice Cream, Kid Friendly, No Bake, Nut Free Tagged With: chocolate, Chocolate chip, Coconut milk, Ice cream, Peanut butter

Previous Post: « Mint Chocolate Chip Bars
Next Post: Autumn Maple Spice Cookies »

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Comments

  1. Sophie33

    September 2, 2012 at 3:42 pm

    I love these sort of home-made & tasty ice-creams! This ice-cream rocks my taste buds! Ooh yeah! 😉

    Reply
  2. The Healthy Flavor

    September 2, 2012 at 4:14 pm

    Thank you Sophie! Me too, it’s so easy! 🙂

    Reply
  3. Barbara Bamber | justasmidgen

    September 2, 2012 at 4:45 pm

    Glad to have found your site as well.. and I can never get enough chocolate:D

    Reply
    • The Healthy Flavor

      September 2, 2012 at 6:14 pm

      I agree Barbara…I’m sure you can tell there is no shortage of chocolate on my website!! 🙂

      Reply
      • Barbara Bamber | justasmidgen

        September 2, 2012 at 8:52 pm

        Hahaha! Great!!

        Reply
  4. Choc Chip Uru

    September 2, 2012 at 8:08 pm

    Can you believe my spoon wont go through the screen? 😉
    Wow!

    Cheers
    Choc Chip Uru

    Reply
    • The Healthy Flavor

      September 3, 2012 at 4:40 am

      Hahahaha I literally laughed out loud my friend!! Thank you..glad you like! 🙂

      Reply
  5. One Happy Table

    September 3, 2012 at 3:32 am

    Oh the pink sprinkles put me over the edge! YUM!

    Reply
    • The Healthy Flavor

      September 3, 2012 at 4:42 am

      Yes, me too Lauren! I love sprinkles…especially pink ones! I LOVE pink!

      Reply
  6. PlantBasedDietAdventures

    September 3, 2012 at 1:44 pm

    Holy cow! YUM!!!

    Reply
    • The Healthy Flavor

      September 4, 2012 at 6:04 am

      Thank you Heather!! It was!

      Reply
      • PlantBasedDietAdventures

        September 4, 2012 at 6:52 pm

        I used to dunk my thin mint cookies, out of the freezer, into peanut butter….how can you go wrong??

        Reply
      • The Healthy Flavor

        September 4, 2012 at 6:54 pm

        Hahaha well perfect then….you can dip my thin mint cookie bars into the peanut butter ice cream lol!! 🙂

        Reply
  7. Allison

    September 6, 2012 at 5:28 pm

    Oh wow, this looks amazing! And I love that it uses almond milk… I bet that adds very nicely to the flavor!

    Reply
    • The Healthy Flavor

      September 6, 2012 at 6:45 pm

      Thank you Allison! Yes, it is so yummy and creamy…hard to believe no eggs or cream! 🙂

      Reply
  8. Shut Up & Cook

    September 6, 2012 at 7:15 pm

    This is SO right up my alley…YUM!

    Reply
    • The Healthy Flavor

      September 6, 2012 at 10:20 pm

      Thank you so much for commenting! I hope you like it 🙂

      Reply
  9. Julie

    August 26, 2014 at 2:07 pm

    5 stars
    Made this last night and it was perfection. Subbed sunbutter in and it worked yummily.

    Reply
    • brandi.doming@yahoo.com

      August 26, 2014 at 6:15 pm

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

      Reply
  10. Carol Ann

    April 16, 2017 at 6:52 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      April 17, 2017 at 7:27 pm

      Oh yay!!! SO very happy to hear that Carol Ann! Thank you for the review!!

      Reply
  11. Brenda

    October 26, 2017 at 1:25 am

    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

      October 26, 2017 at 2:30 am

      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

        October 26, 2017 at 3:03 am

        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
  12. Jaime

    September 9, 2021 at 1:43 am

    5 stars
    Oh my gosh!!! So simple and soo very very deliciouso! Thank you so much!

    Reply
    • brandi.doming@yahoo.com

      September 9, 2021 at 9:00 pm

      Yay so glad you loved it!!

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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