If you have a soft spot for rich, creamy, and utterly indulgent frozen treats, then you are going to fall head over heels for this Vegan Peanut Butter Ice Cream Recipe. This delightfully smooth and luscious ice cream combines the irresistible flavor of peanut butter with a naturally sweet and velvety texture, all without a hint of dairy. It’s a perfect guilt-free pleasure that feels both comforting and refreshingly cool. Whether you’re vegan, lactose intolerant, or just someone who loves a decadent dessert, this recipe delivers a spectacularly satisfying ice cream experience you’ll want to enjoy again and again.
Ingredients You’ll Need
Creating the perfect Vegan Peanut Butter Ice Cream Recipe is all about simplicity and quality with just a handful of thoughtfully chosen ingredients. Each one plays a crucial role in balancing flavor, creaminess, and sweetness to give you that dreamy ice cream texture.
- 350 g peanut butter (smooth or crunchy): The star ingredient that provides a rich, nutty flavor and creamy base.
- 400 ml oat milk (or other non-dairy milk): Adds the necessary moisture and a subtle sweetness without overpowering the peanut butter.
- 120 ml pure maple syrup: A natural sweetener that imparts a delicate caramel note while keeping things vegan.
- 120 g vegan yogurt (soy or coconut): Helps achieve that luscious, creamy mouthfeel and aids in smooth consistency.
- 2 tablespoons vanilla extract: Enhances and round out the flavors beautifully with a warm vanilla aroma.
- ¼ teaspoon sea salt: The tiny pinch that intensifies all the flavors, balancing sweetness and enriching the peanut taste.
How to Make Vegan Peanut Butter Ice Cream Recipe
Step 1: Blend Your Ingredients
Start by adding the peanut butter, oat milk, maple syrup, vegan yogurt, vanilla extract, and sea salt into a high-speed blender or food processor. Blend everything together for a couple of minutes until the mixture is super smooth and creamy. Don’t worry if it looks a little lumpy at first; keep blending and it will emulsify into a dreamy texture.
Step 2: Churn the Mixture
Once perfectly blended, pour the mixture into your ice cream machine. Follow your ice cream maker’s instructions – typically, it takes about 30 to 40 minutes to churn. This churning process adds air and creates the soft, scoopable texture we all crave in ice cream.
Step 3: Freeze to Set
After churning, transfer the ice cream mixture into a loaf pan or any freezer-safe container. Cover it tightly with a lid or plastic wrap, and freeze for at least 2 hours to allow it to firm up. This step is key for perfect scooping consistency and that wonderful cold finish.
How to Serve Vegan Peanut Butter Ice Cream Recipe
Garnishes
Top your vegan peanut butter ice cream with crushed roasted peanuts for an added crunch, drizzle melted vegan chocolate or caramel sauce for extra indulgence, or even dollop some vegan whipped cream to boost creamy goodness. Fresh strawberries or raspberry coulis make a beautiful, tangy contrast that brightens up each spoonful.
Side Dishes
This ice cream pairs amazingly with warm brownies, vegan cookies, or thick slices of banana bread. The warm and soft textures alongside creamy, cold ice cream create a dessert experience that’s simply unforgettable. For a healthier vibe, try serving it with fresh fruit salad or sliced bananas.
Creative Ways to Present
Go beyond the bowl and serve your Vegan Peanut Butter Ice Cream Recipe in waffle cones, layered parfait jars with granola and fruits, or even stuffed inside vegan donuts for an epic treat. Impress your guests by sprucing it up with edible flowers or a sprinkle of cinnamon or cocoa powder for a café-style finish.
Make Ahead and Storage
Storing Leftovers
Leftover ice cream should be transferred to an airtight container and stored in the freezer to maintain its freshness. Proper sealing prevents ice crystals and keeps the flavor intact. It can safely be stored for up to 2 months, making it perfect to prepare ahead for parties or family gatherings.
Freezing
Freezing this ice cream is easy and mess-free thanks to its plant-based ingredients. Once churned, a couple of hours in the freezer will firm it up to that classic ice cream texture. If you want to freeze it longer, just be sure to cover the surface directly with parchment paper before sealing to avoid freezer burn.
Reheating
Since ice cream should be enjoyed cold, reheating isn’t necessary. Instead, let it sit at room temperature for about 15 minutes before scooping so it softens slightly and becomes easier to serve. Using a warm, wet ice cream scoop also makes the process smooth and enjoyable.
FAQs
Can I use peanut butter with nuts or smooth peanut butter?
Both varieties work wonderfully, so it’s really up to your textural preference. Crunchy peanut butter adds a delightful surprise crunch, while smooth peanut butter ensures an ultra-silky ice cream base.
What other plant-based milks can I use?
Oat milk is preferred for its creaminess and mild flavor, but almond, soy, or coconut milk also work well. Just pick whichever you like or have on hand!
Do I need an ice cream maker to make this recipe?
An ice cream machine is ideal for that perfect creamy texture, but if you don’t have one, you can freeze the mixture in a shallow container and stir vigorously every 30 minutes until it’s frozen and smooth.
Can I sweeten this ice cream with something other than maple syrup?
Yes! Agave nectar, coconut sugar syrup, or even a little date syrup can substitute maple syrup while keeping it vegan and delicious.
Is this ice cream suitable for people with nut allergies?
This recipe revolves around peanut butter, so it’s not safe for those with nut allergies. However, you might experiment with sunflower seed butter or tahini as alternatives, though the flavor will differ.
Final Thoughts
There is something truly special about crafting your own Vegan Peanut Butter Ice Cream Recipe at home. This recipe is as indulgent and satisfying as traditional ice cream but offers a fresh, wholesome twist that you can feel good about. I hope you dive into making this dreamy treat soon, sharing it with loved ones, and discovering just how joyous and delicious dairy-free dessert can be.
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Vegan Peanut Butter Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
A creamy and delicious vegan peanut butter ice cream made with smooth or crunchy peanut butter, oat milk, vegan yogurt, and sweetened naturally with pure maple syrup. This dairy-free treat uses simple ingredients blended and churned to creamy perfection, then frozen to create a rich and satisfying frozen dessert perfect for vegan and dairy-free diets.
Ingredients
Main Ingredients
- 350 g peanut butter (smooth or crunchy)
- 400 ml oat milk (or other non-dairy milk)
- 120 ml pure maple syrup
- 120 g vegan yogurt (soy or coconut yogurt work well)
- 2 tablespoons vanilla extract
- ¼ teaspoon sea salt
Instructions
- Blend Ingredients: Add all the ingredients — peanut butter, oat milk, maple syrup, vegan yogurt, vanilla extract, and sea salt — to a high-speed blender or food processor. Blend for a couple of minutes until the mixture is completely smooth and creamy. If the mixture appears lumpy or split, continue blending until it emulsifies perfectly.
- Churn Ice Cream: Transfer the blended mixture to an ice cream machine. Churn according to the manufacturer’s instructions, which typically takes around 30 to 40 minutes, until the texture becomes creamy and soft-serve like.
- Freeze: Pour the churned ice cream mixture into a loaf pan. Cover with a lid or plastic wrap and freeze for at least 2 hours to firm up the ice cream for serving.
- Storage and Serve: Store the ice cream in an airtight container in the freezer for up to 2 months. Before serving, remove from the freezer about 15 minutes to allow it to soften slightly. Use a hot wet ice cream scoop for easy serving.
- Serving Suggestions: Enhance your vegan peanut butter ice cream by topping with melted chocolate, strawberry or raspberry coulis, jam, vegan whipped cream, vegan Nutella, caramel sauce, crushed roasted peanuts, or healthy date caramel for extra flavor and texture.
Notes
- Use a high-speed blender or food processor to ensure a smooth and creamy ice cream base.
- If you don’t have an ice cream maker, you can freeze the blended mixture in a loaf pan and stir every 30 minutes until it freezes to help with texture.
- Adjust the sweetness by increasing or decreasing the maple syrup according to taste.
- For extra crunch, fold in some chopped peanuts after churning before the final freezing step.
- Remove the ice cream from the freezer a bit early to soften it for easier scooping.
