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.
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.
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
- 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)
- 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!
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.