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This paleo and vegan chocolate peanut butter ice cream is rich, creamy and super easy to make! No-churn chocolate ice cream is swirled with a peanut butter layer (or other nut butter) and dark chocolate chunks. It’s family approved and irresistibly chocolatey!
I love all types of desserts but there is just something about the peanut butter chocolate combo that wins against all others!
After I made my chocolate peanut butter fudgesicles and the first batch came out just a little too soft, I KNEW the recipe would make a great no churn ice cream. So here we are!
And, just because you stick to a paleo diet and avoid peanuts and refined sugar doesn’t mean you have to be deprived of all the peanut butter chocolate love. Today, we’re diving into healthy peanut butter chocolate ice cream heaven.
*Spoiler alert – it’s actually “peanut” butter ice cream because I realize peanuts are legumes and not paleo. That said, I will never, ever try to convince you to NOT use peanut butter if you want to ?
What You Need to Make Vegan Chocolate Peanut Butter Ice Cream
Making vegan ice cream with a coconut milk base is super simple and very rewarding!
The addition of nut butter in the chocolate layer as well as the “peanut” butter layer makes the ice cream softer and less icy and perfect if you don’t hav an ice cream maker.
Here’s what you’ll need to prepare the ice cream:
full fat canned coconut milk, or coconut creamcreamy nut butter, stirred wellmaple syrupvanilla extract fine sea saltraw cacao powder 1 Hu chocolate bar (any flavor), optional
How to Make Vegan No Churn Chocolate Peanut Butter Ice Cream
We will begin by making a nut butter mixture (for that layer), then turning part of that mixture into the chocolate layer.
In a blender, combine coconut milk with the nut butter, 1/2 cup of the maple syrup, vanilla and salt. Blend until very smooth, then pour 1 1/4 cup of the peanut butter mixture into a measuring cup and leave the rest in the blender. Add in the remaining 1/4 cup maple syrup, and the cacao powder. Blend until very smooth.
Pour the chocolate mixture into a medium loaf pan (I used an 4” x 8”), then swirl in the peanut butter mixture and chopped chocolate bar, if you’re using it. Cover tightly and freeze at least 4-6 hours. To scoop, allow the ice cream to sit at room temperature to defrost a bit.
Best Nut Butters to Replace Peanut Butter
Like I said, I will never ever stop you from using actual peanut butter. I love peanut butter and tolerate it well, but I totally get that it’s technically not paleo and we need other options!
Luckily, there are a few that work really well to satisfy that peanut butter chocolate craving.
Whenever I want to recreate the texture of super creamy peanut butter, I go with Barney Butter because it’s thick plus very smooth and creamy. It works well in this recipe and all of my baking recipe too.
Cashew butter is great too because it has a mild nutty flavor that blends well with chocolate. For a nut free option, Sunflower Butter is perfect!
I think we’re ready for this fudgy, peanut buttery-chocolate summer treat! Grab your ingredients and a blender and let’s make the best Paleo and vegan no churn chocolate peanut butter ice cream!
No-Churn Chocolate Peanut Butter Ice cream {Dairy free, Paleo, Vegan}
No Churn Chocolate Peanut Butter Ice cream {Dairy free, Paleo, Vegan}
This paleo and vegan chocolate peanut butter ice cream is rich, creamy and super easy to make! No-churn chocolate ice cream is swirled with a peanut butter layer and dark chocolate chunks. Family approved and irresistibly chocolatey! Prep Time: 15 minutesChilling Time: 6 hrsCourse:DessertCuisine:Chocolate, dessert, ice cream, Paleo, VeganKeyword:chocolate, ice cream, paleo, peanut butter, veganServings: 12 servings
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Ingredients
1 14ozcan full fat coconut milk or coconut cream1cupcreamy nut butterof your choice, stirred well3/4cuppure maple syrupdivided1tspvanilla extract1/2tspfine sea salt1/2cupraw cacao powder1Hu chocolate barany flavor, chopped, optional
Instructions
We will begin by making a nut butter mixture (for that layer), then turning part of that mixture into the chocolate layer.In a blender, combine coconut milk with the nut butter, 1/2 cup of the maple syrup, vanilla and salt. Blend until very smooth, then pour 1 1/4 cup of the peanut butter mixture into a measuring cup and leave the rest in the blender. Add in the remaining 1/4 cup maple syrup, and the cacao powder. Blend until very smooth.Pour the chocolate mixture into a medium loaf pan (I used an 4” x 8”), then swirl in the peanut butter mixture and chopped chocolate bar. Cover tightly and freeze at least 4-6 hours. To scoop, allow the ice cream to sit at room temperature to defrost a bit. Enjoy!
Nutrition
Calories: 260kcalCarbohydrates: 21gProtein: 7gFat: 19gSaturated Fat: 9gSodium: 203mgPotassium: 317mgFiber: 2gSugar: 14gVitamin C: 1mgCalcium: 42mgIron: 2mg
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Want More Paleo + Vegan Ice Cream Recipes? Try One of These!
Vanilla Bean Ice Cream
Double Chocolate Cherry Ice Cream
No Churn Chocolate Ice Cream
Strawberry Cheesecake Ice Cream
Cookie Dough Ice Cream
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