By Laura
Posted May 06, 2018, Updated Oct 01, 2021
4.96 from 69 votes
208 Comments
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This dairy-free chocolate peanut butter ice cream is made with 6 healthy ingredients and takes 5 minutes of hands-on prep time! It’s rich and creamy, and no one would ever guess that it’s dairy-free!
This recipegoes out to all my lactose-intolerant friends. Those of us who trulycan’t eat dairy without serious consequences. Who wish we could go swimming in a sea of ice cream or sail away on a boat made of cheese.
Whose tastebuds scream for the cream but our tummies beg us to stay away. This Dairy-Free Chocolate Peanut Butter Ice Cream is the answer to all your dairy-less life problems.
So many dairy-free ice cream recipe turn out icy or rock-hard and definitely lack in the creaminess department. But that’s not the case with this Dairy-Free Chocolate Peanut Butter Ice Cream.
Using coconut cream instead of other non-dairy milkmakes this dairy-free ice cream smooth and creamy and rich!
Let’s start with the fact that there are only six, good-for-you ingredients that make up this Dairy-Free Chocolate Peanut Butter Ice Cream! It is free of dairy, gluten, soy, and refined sugar!
Plus it can be made vegan by substituting maple syrup for the honey! You can even make this paleo if you use creamy almond butter instead of peanut butter! There are so many healthy options with this amazingly creamy dessert recipe!
Dairy-Free Chocolate Peanut Butter Ice Cream: Substitutions & Ingredients
This ice cream is absolutely thebestwhen made exactly as written!
- Peanut Butter:If you are allergic to peanuts you can use any nut or seed butter.
- Honey:Maple syrup can be used in place of honey for a vegan version.
- Coconut cream. Full-fat coconut milk works just as well as coconut cream. I don’t recommend any other substitutions.
How to make Dairy-Free Chocolate Peanut Butter Ice Cream
Let’s continue with the fact that this recipe is insanely easy!
Make the Peanut Butter Balls
The first thing you need to do is make the frozen peanut butter balls! Everybody knows that the absolutebest chocolate peanut butter ice cream haslots of chunks of peanut butter mixed in.
There have been (many) times that I actually added extra peanut butter balls to store-bought ice cream because there simply wasn’tenough, which is why I prefer homemade ice cream.
I prefer to use pure peanut butter (not add any sugar to it). Simply portion out your desired amount of your favorite peanut butter onto a tray lined with waxed paper. Then freeze it for one hour.
Blend & Churn
Once the peanut butter is frozen,add all of the ingredients for the ice cream into the container of yourVitamixand blend until smooth.
Then pour themixture into anice cream maker and let it churn! It’simportant that (unlike many other recipes) you donotchill the chocolate peanut butter ice cream mixture! It must go directly from theVitamixinto the ice cream maker.
The bowl of your ice cream makermust be frozenin order to churn the ice cream!
Turn the ice cream maker on, then add the mixture
Important tip:When using an ice cream maker it is crucial that you turn the machineonbefore you pour the mixture into it! Pouring ice cream into an already moving container ensures that it will not freezeto the bottom or sides, which could hinder the churning process bypreventing the machinefrom rotating.
When your Dairy-Free Chocolate Peanut Butter Ice Cream forms a ball and no longer has a liquid consistency, it is done! At this point it could become so thick that the ice cream maker stops rotating, which is another indicator that it’s ready!
Assemble the ice cream
Once the ice cream is churned, mix in the peanut butter balls and freeze again.
The peanut butterballs will thaw very rapidly, especially if you choose to use an all-natural variety. This means thatyou need to mix in the chunks as quickly as possiblewhen youremove them from the freezer.
You caneither mix the peanut butter ballsin by hand, or add themto your ice cream maker before the baseforms a ball too solid to add mix-ins .
Freeze
Once the ice cream is finished, freeze it for at least 1 hour before serving. You may need to remove it from the freezer for 5 or so minutes to soften enough to scoop and serve.
Recipe FAQs
How long does this ice cream last?
When stored in an airtight container in the freezer it lasts for up to 2 months.
Can I double this recipe?
Yes, but you will either need to churn it in two batches or use a larger ice cream maker.
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Dairy-Free Chocolate Peanut Butter Ice Cream
Laura
This dairy-free chocolate peanut butter ice cream is made with 6 healthy ingredients and takes 5 minutes of hands-on prep time! It's rich and creamy, and no one would ever guess that it's dairy-free!
4.96 from 69 votes
Course Dessert
Cuisine American
Servings 1 pint (6 servings)
Calories 276.4
Prep Time10 minutes minutes
Freezing Time2 hours hours
Total Time2 hours hours 10 minutes minutes
Equipment
Ingredients
Frozen balls of PB
- ¼ cup creamy peanut butter
Ice cream:
- 14 oz coconut cream
- ¼ cup honey (maple syrup for vegan)
- ¼ cup creamy peanut butter
- 2 TBS unsweetened cocoa powder
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
Instructions
To make PB Balls:
Cover an 8×8” baking pan with wax paper. Drop 1 tsp spoonfuls of PB on the waxed paper. Put in the freezer to harden.
To make Ice cream:
Add all ice cream ingredients in the order listed to the container of a Vitamix (or other high-powered blender).
Blend for 30-60 seconds or until the mixtures is smooth and hom*ogenous.
Turn the ice cream maker on and pour the mixture into the machine while it is spinning. (**See note below if you do not have an ice cream maker)
Let the ice cream churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
Add the peanut butter chunks at the end of churning. You can add them to the ice cream maker just before the mixture becomes too hard, or you can mix them in by hand.
Transfer to an airtight, freezer-friendly container and put in the freezer for at least 1 hour, or until completely frozen.
Makes about 1 pint of creamy DELICIOUSNESS!
Video
Notes
To churn by hand:
You can church this ice cream by hand. Pour the ice cream mixture from the Vitamix into a freezer-safe container with a lid. Mix it by hand every 15-20 minutes until it begins to harden. Once it’s soft and has a milkshake consistency, add in the frozen peanut butter balls. Keep churning every 20 minutes until it is hardened.
Ingredient Substitutions
- Peanut Butter:If you are allergic to peanuts you can use any nut or seed butter.
- Honey:Maple syrup can be used in place of honey for a vegan version.
- Coconut cream. Full-fat coconut milk works just as well as coconut cream. I don’t recommend any other substitutions.
Nutrition
Serving: 0.333cup | Calories: 276.4kcal | Carbohydrates: 18.5g | Protein: 7g | Fat: 21.6g | Saturated Fat: 10.3g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 5.4g | Sodium: 102mg | Potassium: 36mg | Fiber: 2.6g | Sugar: 13.6g | Calcium: 4mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
This Dairy-Free Chocolate Peanut Butter Ice Cream is one of my top 10 favorite dessert recipes ever. I am so excited that I get to share it with the world!I hope that it will be just as life-changing for you as it was for me. Want to take this to a whole new level? Serve it on top of dairy free brownies (recipes here, here, and here) or on top of cookies (like these, these or these)!
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