Peanut Butter Ice Cream
This peanut butter ice cream is creamy, dreamy, and incredibly easy—you don’t even need an ice cream maker to make it!
Peanut butter ice cream is the ultimate indulgence for peanut butter lovers! This vegan no-churn ice cream starts with a rich peanut butter base, with salty roasted peanuts and chocolate chips folded into the mix to make it just a little bit more decadent.
If you’ve never had no-churn ice cream before, you’re in for a treat. It works by folding whipped cream (or, in this case, coconut cream) into the rest of the ingredients. The light, fluffy whipped cream incorporates air into the ice cream without churning, yielding a soft, scoopable result. It’s pretty magical, friends!
Why You’ll Love This Peanut Butter Ice Cream Recipe
Here’s what makes this peanut butter ice cream such a hit:
- Vegan. This is an ice cream everyone can enjoy! While most no-churn ice creams are made with dairy condensed milk and whipped cream, I use coconut-based versions of these ingredients.
- No-Churn. Which means no ice cream maker! All you need is an electric mixer, two mixing bowls, and a loaf pan or container to store your peanut butter ice cream.
- Crowd-pleasing flavour. Peanut butter is hard to resist, especially when it’s paired with chocolate. You’ll find the same combo in my Vegan Chocolate Peanut Butter Swirl Brownies, No Bake Chocolate Peanut Butter Energy Bites, and Chocolate Peanut Butter Blender Pancakes.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut whipping cream – I used Nature’s Charm coconut whipping cream.
- Sweetened condensed coconut milk – I also used the Nature’s Charm brand for this.
- Creamy peanut butter – Or substitute sunflower seed butter if you have a peanut allergy.
- Chocolate chips – Be sure to use a brand that’s vegan.
- Roasted peanuts – Chop these to your desired size.
What If I Can’t Find Vegan Sweetened Condensed Milk?
If you can’t find sweetened condensed coconut milk locally, you can order it online from a specialty store or Amazon. Another option is to make it yourself! I have a recipe for homemade vegan sweetened condensed milk.
How to Make Peanut Butter Ice Cream
Ready to make some ice cream? Here’s what you’ll need to do:
Prepare. Place the coconut whipping cream in the refrigerator overnight and chill the mixing bowl and beaters for at least 20 minutes.
Make the whipped cream. Place the coconut whipping cream in a mixing bowl. Use a hand mixer to beat it until it’s thick and creamy.
Finish the ice cream mixture. Beat in the peanut butter and sweetened condensed coconut milk until the mixture is smooth. Fold in the chocolate chips and chopped peanuts.
Freeze. Pour the mixture into a freezer-safe container or loaf pan and top with additional chocolate chips and peanuts. Freeze for at least 4 to 6 hours.
Serve. Let the ice cream sit at room temperature for 10 to 15 minutes to soften, then scoop it into bowls or cones.
Tips for Success
Follow these tips and pointers for perfect vegan peanut butter ice cream:
- Don’t forget to chill the cream. In order for the coconut whipping cream to hold its shape when beaten, you’ll need to chill it in the refrigerator. This recipe won’t work without this step!
- Use standard creamy peanut butter. I love homemade peanut butter and store-bought natural peanut butter, but because the oil can separate, it’s best to use regular creamy peanut butter for this recipe—the kind that doesn’t need to be stirred before using.
- Let it soften before serving. Don’t forget to let the ice cream soften at room temperature for 10 to 15 minutes before scooping. This will ensure that it’s easy to scoop and has the perfect texture.
Variations
This peanut butter ice cream was made for mix-ins! Add chopped vegan peanut butter cups, a ribbon of strawberry jam, vegan brownie pieces, toasted coconut flakes, or anything else that strikes your fancy.
Serving Suggestions
You can’t go wrong with a scoop of peanut butter ice cream in a cone or bowl, but it’s also fantastic with chocolate desserts like vegan chocolate cake and chocolate sheet cake. I love it topped with my easy vegan caramel sauce and crushed pretzels too!
How to Store
Store your homemade peanut butter ice cream in an airtight container in the freezer for up to two weeks. If you store it in a loaf pan, be sure to wrap it tightly.
More Recipes for Peanut Butter Lovers
- Peanut Butter Cake
- Peanut Butter Banana Overnight Oats
- Thai Peanut Sauce
- Fresh Spring Rolls with Peanut Ginger Sauce
- Peanut Butter and Strawberry Jelly Compote Waffles
Enjoy friends! If you make this peanut butter ice cream, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Peanut Butter Ice Cream
Ingredients
- 1 can coconut whipping cream, chilled in the fridge overnight (15 oz or 400 grams) (I used Nature’s Charm coconut whipping cream)
- 1 can sweetened condensed coconut milk, 11.25 oz or 320 grams (I used Nature’s Charm)
- 1 cup creamy peanut butter, 245 grams
- ¼ cup chocolate chips, 40 grams
- ¼ cup chopped peanuts, roasted and salted (42 grams)
Instructions
- Place a can of coconut whipping cream in the refrigerator overnight. It’s also recommended to chill your mixer bowl and whisks in the fridge for 20 minutes prior to using them.
- Once chilled, remove the coconut whipping cream from the can and transfer it to a mixing bowl. Beat the cream using a mixer until it becomes thick and creamy.
- Add the peanut butter and sweetened condensed coconut milk to the whipped cream. Continue mixing until the mixture is creamy and smooth.
- Fold in the chocolate chips and chopped peanuts, making sure they are evenly distributed throughout the ice cream mixture.
- Pour the mixture into a freezer-safe container or loaf pan. Top with more chocolate chips and chopped peanuts.
- Place the container in the freezer and let the ice cream set for at least 4-6 hours or until it becomes firm.
- When you’re ready to serve the ice cream, take it out of the freezer and let it stand at room temperature for 10-15 minutes to soften slightly. Scoop the ice cream into bowls or cones, and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
A bit of work but well worth it. No peanuts or chocolate chips in mine, went with chopped “Justin’s” Dark Chocolate PB Cups, which are Vegan. My wife, as usual, was skeptical (she’s just Vegetarian but mostly eats and cooks Vegan), and has her own ice cream but in the AM a substantial amount had disappeared. Cohabitation can be difficult.
Thanks so much for sharing Bloodthirsty Vegan! You are hilarious re substantial amount gone and cohabitation hahaha I feel you! Safe to say your wife also enjoyed this recipe! 🙂
What if I want to use my ice cream maker? Should I add a bit of vodka to the mixture?
Hi Gloria,
You can just add it to it! Hope this helps!
Hello Jessica. My name is Charlene and it is so nice to meet you. I started trying to go Vegan about a year ago and I kept messing up and going back and forth. After my divorce in July I started again on August 14th of this year and I am on Day 23 now. I absolutely love it. I am more serious about my health and wellness now than ever before. Living in the South its hard because everyone wants fried chicken, macaroni and cheese, and other meats that I do not like. In my little small country town my choices are limited but I press on harder now and I love to cook my own foods because I know what is going in the food. I have not tried a recipe yet but I am going to try that Peanut Butter Ice Cream. I will let you know how it turns out.
Hi Charlene,
It’s lovely to meet you too! I’m so glad to hear about your journey towards a vegan lifestyle and your commitment to it. Going vegan can be a challenging but rewarding experience, especially when faced with the tempting Southern cuisine you mentioned. Your determination is admirable!
Cooking your own food is a fantastic way to have full control over your meals and ensure they align with your vegan values. I hope you enjoy my Peanut Butter Ice Cream so much; I’m sure it’ll turn out great! Feel free to share your experience and any other vegan recipes you try; I’d love to hear about them.
If you have any questions or need support along your vegan journey, please don’t hesitate to ask. And once again, congratulations on reaching Day 23 and prioritizing your health and wellness. Keep up the fantastic work! 😊🌱
Hello! I hope all is well! Can you use and manual whisk or electrical whisk or do you have to use an electrical hand mixer with the double beater attachment?
Hi Leeya,
You can use either but you will be whisking with the manual whisk for some time just a heads up! You can also use an electrical whisk!