This smooth and creamy peanut butter ice cream can be totally dairy free and vegan, with just 150 calories per serving!
Just a few basic ingredients, and no ice cream machine required.
Top with peanuts, chocolate syrup, and Coconut Whipped Cream for the ultimate vegan peanut butter ice cream sundae!
Also Try This Chocolate Mug Cake
The recipe can be made with peanut butter, almond butter, cashew butter, sunbutter, or even coconut butter.
Have fun experimenting with different add-ins, such as shredded coconut, mini chocolate chips, jam or diced strawberries (peanut butter and jelly ice cream!), a pinch of instant coffee, or homemade Chocolate Truffles.
Recently I’ve discovered the new Ben & Jerry’s nondairy Netflix & Chill’d, and it is dangerously good. If you want to make your own healthier version at home, try adding crushed pretzels and crumbled Black Bean Brownies to this peanut butter ice cream base.
More Vegan Ice Cream Recipes:
Is it obvious that I really love ice cream??
My favorite way to make this ice cream is with crunchy peanut butter and canned coconut milk.
For a healthy lower calorie option, feel free to use almond milk, soy milk, oat milk, or your favorite milk of choice.
Above, watch the video of how to make the vegan ice cream
Vegan Peanut Butter Ice Cream
Ingredients
- 2 cups milk of choice
- 4-5 tbsp sweetener of choice
- 1/2 cup peanut butter, or allergy friendly sub
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- optional banana, chocolate chips, chopped peanuts, etc.
Instructions
- Stir everything together. If using an ice cream maker, process according to manufacturer’s directions. Otherwise pour mix into either ice cube trays or 1-2 shallow containers. Freeze. Once frozen, pop the block out of the containers, thaw just enough for your blender or food processor to be able to handle it, and blend until smooth. If you don’t have a high-speed blender like a Vitamix, you can still use a food processor – just thaw a little longer, then scoop out and freeze up to a half hour for firmer ice cream. For authentic presentation, I scooped it out with an ice cream scoop.View Nutrition Facts
Video
Notes
More Peanut Butter Recipes:
Chocolate Peanut Butter Nice Cream
Chocolate Chip Peanut Butter Bars
I made this last night….I ended up using part 2% and part almond milk, since I didn’t have enough almond milk left. I also added 2 packages of Swiss Miss Hot Chocolate mix. (I wasn’t going for healthy….)
Oh WOW, so, so good!!
Perfect consistency, the chocolate and the peanut butter worked perfectly together (now I know how Hagan Daz does it!)…next time I’ll try making it will all almond milk, or all goats milk.
I just need to figure out how they get the big slivers of peanut butter in there….
Just don’t mix it completely, fold in some peanut butter its yummy!!
Katie,
Thank you sooooo much for your recipes!! I have been allergic to milk most my life, the ‘fake’ ice creams in stores are so expensive, I bought a machine to try and make it cheaper and healthier and returned it it was horrid. Other recipes tasted icky and didn’t turn out. My friend gave me a stand mixer with two metal bowls for a wedding gift, I just now finished an expirement. I layered ice and rock salt around the small bowl inside the large one, put the ingredients in and mixed on med for q minute then low for about 10 then shut it off and just kept up on the ice and salt and stirred occasionally. In about 30 minutes or less I had THE BEST ice cream I have ever had!! The only difference I did is half peanut butter half jif chocolate hazelnut spread. And my family who has never been on board with the taste of fake ice creams LOVE it too. You helped make a cruddy week absolutely fabulous!! Thank you sooo much!!
Hey Katie!
WIth all of the voluminous ice cream flavors can I use an ice cream maker instead of using the option of freezing then blending? And does it give it a more ice cream like texture? I have the cuisinart one.
Thanks!
My almond milk states “Do not freeze” – do you think this would be an issue?
what are the calories?
This looks delicious. However I am a bit confused with the caloric information. It says the pb version has 140 calories for the entire dish..but how is that possible if there are 200 calories in the nut butter alone? Thanks!
Has anybody tried to make this in an ice cream maker yet? I would love to hear if it works or not before I try.
Great recipe. Using unsweetened Flax milk (25 cal/cup and the added bonus of 1200mg Omega-3) and PB2 (45cal/ 2 TBS) and Stevia, made the whole recipe around 80 calories. This is a keeper. Thank you so much.
Just tried it with apple butter and it is absolutely delicious!! Best low calorie ice cream I’ve ever had!!
If I were to use this in a popsicle mold, would I be able to bypass the blending portion?
Yes