Vegan Chocolate Peanut Butter Ice Cream
This vegan chocolate peanut butter ice cream is easy to make and so rich and satisfying! A perfect healthy treat for the whole family.
Servings 10
Calories 338kcal
Equipment
- 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.
Nutrition
Calories: 338kcal | Carbohydrates: 44g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 20mg | Potassium: 615mg | Fiber: 8g | Sugar: 29g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 3mg