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    Home ▸ Vegan Desserts

    Vegan Chocolate Peanut Butter Ice Cream

    Last modified: January 17, 2023. Originally posted: October 23, 2014 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Chocolate ice cream topped with peanut butter cup crumbles in a cone sitting in a white mug.

    This vegan chocolate peanut butter ice cream is easy to make and so rich and satisfying! A perfect healthy treat for the whole family.

    Chocolate ice cream topped with peanut butter cup crumbles in a cone sitting in a white mug.

    Ice cream is a year round treat for our family so I am always coming up with new flavors and ways to make homemade dairy free versions.

    Ingredients

    My original vegan chocolate ice cream and my peanut butter banana nice cream are huge hits so here is a version that combine those two using peanut butter and chocolate!

    Here is what I use:

    • Coconut milk
    • Cashews
    • Cocoa powder
    • Peanut butter
    • Coconut oil
    • Dates
    • Maple syrup
    • Vanilla extract
    • Sea salt

    How to Make Vegan Chocolate Peanut Butter Ice Cream

    This recipe is so easy to make! Here is what you do:

    1. Blend everything until smooth.
    2. Add to an ice cream maker if you have one.
    3. If you don't have an ice cream maker, simply put it in a freezer safe container and mix it around every 30-40 minutes.
    4. Serve!
    Top view of a blender with chocolate ice cream liquid base inside
    A spatula putting chocolate ice cream base into a rectangular pan
    An ice cream scooper scooping out chocolate ice cream from a rectangular pan

    This rich smooth vegan ice cream is a nut based dairy free version of my favorite flavors combined, chocolate and peanut butter. I mostly sweetened it with dates and a touch of maple syrup.

    Cacao powder gives it a rich chocolaty taste and the smooth creamy peanut butter really puts it over the top!

    This recipe was originally created for my friend Kate from Highlights Along the Way (previously called Catching Up With Kate), but has been updated some. To see the original recipe see her website.

    Chocolate ice cream topped with peanut butter cup crumbles in a cone sitting in a white mug.

    Vegan Chocolate Peanut Butter Ice Cream

    Sophia DeSantis
    This vegan chocolate peanut butter ice cream is easy to make and so rich and satisfying! A perfect healthy treat for the whole family.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Freeze time 3 hrs
    Total Time 3 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 338 kcal

    Equipment

    • Blender
    • ice cream maker optional

    Ingredients
      

    • 1 can full fat coconut milk , gives about 1 ½- 2 cups
    • 1 cup raw cashews , see note
    • 1 ½ cups cocoa or cacao powder
    • ½ cup unsalted smooth peanut butter
    • ¼ cup coconut oil , see note
    • 15-20 Medjool dates , depending on desired sweetness (see note)
    • 2 tablespoons maple syrup
    • 1 tablespoon vanilla extract , or seeds from one vanilla bean
    • 1 pinch sea salt

    Instructions
     

    For ice cream maker version:

    • Add the liquid into an ice cream maker and churn until frozen.

    For freezer version:

    • Put into a freezer safe container and put in the freezer.
    • Every 30-40 minutes, use a spoon to mix the contents around. You are sort of mimicking what an ice cream maker does.
    • After about 2-3 hours, you will have hard ice cream but soft enough to serve! Your freezer temp may vary so it may take longer. Keep going until frozen.

    Notes

    • If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
    • You can remove the coconut oil or sub with coconut butter if you don't use oil but the texture will change some.
    • You can adjust sweetness by adding more or less dates, I used 10 Medjool dates.
    • This makes about 5 cups. Serving size is ½ cup.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 338kcalCarbohydrates: 44gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 20mgPotassium: 615mgFiber: 8gSugar: 29gVitamin A: 54IUVitamin C: 0.1mgCalcium: 55mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

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    1. Sue

      January 17, 2023 at 4:18 pm

      Hi Sophia, I can't get the link to work. Can you help me find the recipe? Thanks

      Reply
      • Sophia DeSantis

        January 17, 2023 at 6:22 pm

        Hi Sue! This is a very very old recipe, so I just went in and updated it for you and added the recipe to the post itself to make it easier. Enjoy!

        Reply
    2. Be Sol-Ful

      October 23, 2014 at 4:47 pm

      You had me at chocolate...and peanut butter 🙂 Recipe sounds so creamy and delicious!!

      Reply
      • veggiesdontbite

        October 23, 2014 at 5:11 pm

        Lol! Thank you Mandy!! I'm a chocolate peanut butter lover for sure!!

        Reply
    3. Concordia

      October 23, 2014 at 10:02 am

      Oh man, that looks amazing!!! I've been wondering what to do with my ice cream maker -- this is perfect! 🙂

      Reply
      • veggiesdontbite

        October 23, 2014 at 10:08 am

        Ha! Thank you! Let me know how you like it!

        Reply
    4. tylerssorensen

      October 23, 2014 at 7:37 am

      Awesome photo!

      Reply
      • veggiesdontbite

        October 23, 2014 at 7:38 am

        Thanks Tyler!

        Reply
    5. bscartabello

      October 23, 2014 at 6:14 am

      Beautiful photos! Also... *drool*

      Reply
      • veggiesdontbite

        October 23, 2014 at 7:18 am

        Lol! Thank you!!

        Reply

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