Vegan peanut butter chocolate chip ice cream recipe proves that being vegan doesn’t mean you miss out on any of your favorite frozen treats. In fact, it may demonstrate to your non-vegan friends the kind of choices a modern vegan has!

This vegan treat makes for another great kid’s recipe as well and you may have difficulty keeping them out of the kitchen when they find out what you’re making!

The smooth and silky texture of this dessert recipe is heavenly, and the combination of peanut butter and chocolate is divine. Better yet, it’s easy to experiment with this recipe to suit the tastes of your guests and feel free to go with almond butter or any nut butter of your choice to add your own flair to it.

Nothing says summer quite like ice cream, and with your own homemade egg-free vegan ice cream version ready, the whole family will quench their cravings during this summer in the most delicious, nutty, chocolaty way possible!

Print Recipe

Vegan Peanut Butter Chocolate Chip Ice Cream Recipe

You can click the ingredients to buy (chosen from Amazon based on quality & price) You will need an ice cream maker to make this recipe. It is worth the investment. But if you don’t have one, refer the notes at the bottom.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Dessert

Cuisine

Vegan

Prep Time

45 minutes

Passive Time

8 hours

Servings

scoops (1 quart) MetricUS Imperial

Ingredients

• 2 cans coconut milk (13-15oz cans)
• 1 cup peanut butter
• 1 cup brown sugar
• 1/4 teaspoons salt
• 2 tablespoons cornstarch
• 1 ½ teaspoons vanilla extract
• 1 cup dark chocolate chips chopped (vegan brands: Gerbs, Enjoy Life, Divvies, Simple Truth, Chocolate Dream, Lily's, Whole Foods: Everyday Value Dark Chocolate Baking Chunks, Wegmans: Semi-Sweet Chocolate Morsels)

Course Dessert Cuisine Vegan Prep Time 45 minutes Passive Time 8 hours Servings scoops (1 quart) MetricUS Imperial Ingredients 2 cans coconut milk (13-15oz cans) 1 cup peanut butter 1 cup brown sugar 1/4 teaspoons salt 2 tablespoons cornstarch 1 ½ teaspoons vanilla extract 1 cup dark chocolate chips chopped (vegan brands: Gerbs, Enjoy Life, Divvies, Simple Truth, Chocolate Dream, Lily's, Whole Foods: Everyday Value Dark Chocolate Baking Chunks, Wegmans: Semi-Sweet Chocolate Morsels)

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Blend all the ingredients except vanilla extract and dark chocolate chips, in the blender until smooth.
2. Over medium heat, heat the mixture until bubbling around the edges, and thickened. Stir often, this will take 6-8 minutes.
3. Take from the heat and mix the vanilla.
4. Put the mixture into a container (closed) and refrigerate for at least 4 hours or keep it overnight.
5. Now it's time to churn the ice cream. Remove the base from the fridge. It should be perfectly chilled and somewhat pudding-like in texture. Now pour that base into your ice cream maker and begin churning. If you don’t have an ice cream maker, refer the notes at the bottom.
6. Churn approximately for 30 minutes until the ice cream is the consistency of soft-serve (follow your ice cream maker brand’s guide). When the ice cream is almost finished, you can add your chocolate chips.
7. Transfer the ice cream to a freezer safe container.
8. Freeze until solid, this may take about 4 hours.
9. Your ice cream may be difficult to scoop right out of the freezer. You can let it soften for few minutes on the counter before scooping.
10. Should last for a week, keeping in the freezer.

Recipe Notes

If you don’t have an ice cream maker follow the steps below,

What You Need:

• Large bowl
• Small metal bowl (enough to put the base mixture)
• Enough ice cubes to cool the base
• Electric hand mixer, whisk or a spatula

Instructions

Fill the large bowl with ice and some water, enough to float the cubes.

Put the ice cream base mixture into the small metal bowl and submerge the bowl in the ice water to chill. Stir the ice until dissolved and keep it for about 10-15 minutes.

Pour your base mixture into a freezer safe container and after 45 minutes, check how much it is frozen.

As it starts to freeze near the edges, remove it from the freezer and stir it with hand mixer or vigorously with a whisk or a spatula. Really beat it up and break up the crystals. Now return to freezer.

Follow the above step every 30 minutes or when it freezes until the ice cream is frozen which may take 2-3 hours. You can add the chocolate chips while stirring or before serving.

 

Share this Recipe

Other Recipes:

• Strawberry & Banana Vegan Nice Cream Recipe
• Vegan Chocolate Cake Recipe with Icing
• Vegan Apple Pie Recipe
• Vegan Chocolate Cupcake Recipe with Avocado Frosting
• Vegan Blueberry Muffins
• Vegan Chocolate Peanut Butter Cups
• Cold Be Gone Healthy Vegan Smoothie
• Vegan Chia Chocolate Coconut Pudding Recipe
• Vegan Crunchy Chickpeas Snack Recipe