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
Scale
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.
