Posted May 06, 2018, Updated Jul 01, 2024 This recipe goes out to all my lactose-intolerant friends who love ice cream. This dairy-free chocolate peanut butter ice cream is one of my all-time favorite treats. It’s rich and chocolatey with peanut butter chunks in every bite! 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 recipe. Using coconut cream instead of other non-dairy milk makes this dairy-free ice cream smooth and creamy and rich.
Dairy-Free Chocolate Peanut Butter Ice Cream: Substitutions & Ingredients
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 discuss how to make this recipe, and don’t forget to watch the video.
Make the Peanut Butter Chunks
The first thing you need to do is make the frozen peanut butter chunks! Everybody knows that the absolute best chocolate peanut butter ice cream has lots 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’t enough, which is why I prefer homemade ice cream. I prefer to use pure peanut butter (not add any sugar to it). Simply portion out the desired amount of your favorite peanut butter onto a tray lined with waxed paper. Then freeze it for one hour.
Make the Ice Cream
Once the peanut butter is frozen, add all of the ingredients for the ice cream into the container of your Vitamix and blend until smooth. Then pour the mixture into an ice cream maker and let it churn! It’s important that (unlike many other recipes) you do not chill the chocolate peanut butter ice cream mixture! It must go directly from the Vitamix into the ice cream maker. The bowl of your ice cream maker must be frozen in order to churn the ice cream! 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
Once the ice cream is churned, mix in the peanut butter balls and freeze again. The peanut butter balls will thaw very rapidly, especially if you use an all-natural variety. This means that you need to mix in the chunks as quickly as possible when you remove them from the freezer. Either mix the peanut butter balls in by hand, or add them to the ice cream maker before the base forms a ball too solid to add mix-ins .
Freeze/Store
Once the ice cream is finished, freeze it for at least 1 hour before serving. Store in an airtight container in the freezer for up to 3 months.
Serve
You may need to remove it from the freezer for 5 minutes to soften enough to scoop and serve. Serve it with your favorite toppings or plain! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
