Peanut Butter Ice Cream – Chocolate Covered Katie

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Here is a delicious and easy peanut butter ice cream recipe you can make at home, with no eggs, no ice cream maker required, and just five ingredients!

Vegan Peanut Butter Ice Cream

Creamy homemade peanut butter ice cream

Say hello to the simple peanut butter ice cream recipe that can hold its own against the likes of Halo Top, Ben & Jerry’s, or Haagen Dazs.

Just one spoonful of the rich ice cream with its melt-in-your-mouth creamy texture, and you will never believe it could possibly be so easy to prepare.

Packed with chocolate chips or topped with a layer of hot chocolate fudge sauce, this tastes just like a frozen Reese’s peanut butter cup!

Also try this Peanut Butter Banana Smoothie

No Churn Peanut Butter Ice Cream Dessert

Peanut butter ice cream ingredients

To make the recipe, you need just three ingredients plus a little salt and vanilla.

Gather together peanut butter, milk of choice, salt, pure vanilla extract, and sugar or your favorite sweetener.

Feel free to use either creamy or crunchy peanut butter. Natural peanut butter or the kind sold by companies like Sippy or Jif both work.

I sometimes like to replace the peanut butter with an equal amount of almond butter, macadamia nut butter, sunflower butter, Coconut Butter or Homemade Nutella.

Homemade Dairy Free Ice Cream Ingredients

For dairy free and vegan peanut butter ice cream, simply use a plant based milk. My favorite options here are either almond milk or canned coconut milk. Oat milk, soy milk, and cashew milk are also great options.

The recipe is already naturally egg free.

Unlike many other homemade peanut butter ice cream recipes, this one calls for no sweetened condensed milk. And there is no need to heat the stove either.

If you prefer to use a vanilla flavored milk, simply omit the pure vanilla extract.

Choose whatever all purpose liquid or granulated sweetener you have on hand. Regular sugar is fine to use, as is unrefined coconut sugar, pure maple syrup, honey, agave, or sugar free and keto friendly xylitol or granulated erythritol.

Xylitol is especially good for no sugar ice cream because it does not crystalize and therefore keeps your ice cream soft instead of freezing into a solid brick.

Be sure to buy pure vanilla extract at the store for best results. Imitation vanilla is less expensive but will give the ice cream an artificial aftertaste that you do not want.

The recipe was adapted from this Almond Milk Ice Cream

Chocolate Chip Peanut Butter Waffle Cone

Step by step recipe video

Above, watch the video showing how to make peanut butter ice cream

Peanut Butter Ice Cream Cones With Chocolate

How to make the peanut butter dessert

If you will be using an ice cream maker, prepare it ahead of time. Follow the directions in the manual for your specific brand. Many models need to be frozen ahead of time to work correctly.

In a large measuring cup, whisk the peanut butter, milk of choice, sugar or sweetener, salt, and pure vanilla extract. For the best flavor and texture, we highly recommend using no less than the amounts called for of both the peanut butter and sugar.

Churn the mixture according to the manufacturer’s instructions. Homemade ice cream takes about fifteen minutes in my basic Cuisinart Ice Cream Machine.

Helpful tip: It is best to measure the ingredients ahead of time in a separate bowl instead of adding them directly to a chilled ice cream machine one by one. This step will help you avoid the churning tool freezing and getting stuck.

Or for no churn ice cream without an ice cream machine, freeze the mixture in ice cube trays. You can find ice cube trays for as cheap as two or three dollars apiece at many grocery stores or online.

Once frozen, blend the cubes in a high speed blender like a Vitamix, or thaw them enough to blend in a food processor or a regular blender.

If desired, serve with chopped peanuts and Coconut Whipped Cream.

Girl Eating Vegan Ice Cream

Tips for serving peanut butter ice cream

For the most authentic ice cream shape, use a basic ice cream scoop to serve the dessert straight from the blender or machine.

You can enjoy the ice cream in sugar cones or waffle cones.

Or make your own fancy peanut butter ice cream sundaes by topping each serving with chocolate syrup, whip cream, and sliced strawberries, blueberries, or bananas. Remember to add a cherry on top.

To turn the recipe into ice cream sandwiches, simply layer it between two cookies, such as these Vegan Chocolate Chip Cookies or Keto Peanut Butter Cookies.

You can customize the dessert by stirring in mini chocolate chips, shredded coconut, chocolate fudge, dark chocolate chunks, or bite size pieces of unbaked chocolate chip cookie dough after churning or blending.

Store leftover ice cream in the freezer so it does not melt.

Unlike store bought frozen desserts, this one contains no preservatives, guar gum, or xanthan gum and will therefore have the best texture the day it is made.

However it will still be tasty if stored frozen in an airtight container. Thaw for about fifteen to twenty minutes before serving.

The recipe should keep for up to three months in the freezer.

Note: While dogs love peanut butter ice cream, in general it is always a good idea to consult with your vet before introducing a new food to your canine companion. Dogs cannot digest xylitol, so a version made with this sugar alternative should only be served to humans.

Chocolate peanut butter ice cream recipe

If you wish to turn the recipe into a dark chocolate ice cream instead of vanilla peanut butter, start by following the recipe in the box below.

Add in a fourth cup of unsweetened cocoa powder, raw cacao powder, or hot chocolate mix when you blend or whisk all of the pb ice cream ingredients together.

You can also throw in mini chocolate chips or Vegan Peanut Butter Cups.

We have not tried a low calorie recipe made with powdered peanut butter or PB2 instead of peanut butter. If you want to experiment, be sure to report back with results.

The Best Peanut Butter Ice Cream (No Eggs, No Dairy)
  • 2 cups milk of choice
  • 1/2 cup peanut butter
  • 1/2 cup sugar or sweetener of choice
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • *For best results, do not cut back on any of the ingredients. If you do not own an ice cream maker or high speed blender, see these directions.Whisk everything together. If using an ice cream maker, simply pour the mixture in and churn according to the manufacturer’s instructions for your machine. Or if using a high speed blender, pour the mixture into ice cube trays. Freeze, then blend the frozen peanut butter ice cream cubes until smooth, using the machine’s tamper. Eat straight from the machine, or freeze about an hour for a firmer texture. Because of the lack of preservatives and gums, homemade ice cream is best eaten the day it is made. However, you can technically freeze for up to a month as long as you thaw before eating.View Nutrition Facts

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