No Churn Vegan Chocolate Peanut Butter Ice Cream
A smooth & rich chocolate base with creamy peanut butter swirls - this Vegan Chocolate Peanut Butter Ice Cream is completely vegan, gluten free, refined sugar free, no churn & takes 10 minutes to make.
Ingredients
- 1 15 oz can of coconut cream
- 1 cup plant milk
- 3/4 cup cocoa powder
- 1/2 cup maple syrup or agave
- 1/4 cup peanut butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup peanut butter, for swirling
Instructions
- To a blender, add the can of coconut cream (give it a good shake before opening it to mix it well), plant milk, cocoa powder, 1/4 cup peanut butter, maple syrup, vanilla extract and salt. Blend until smooth.
- Pour the mixture into a 9x5 loaf pan. Drizzle the 3/4 cup of peanut butter on top and then use a knife to swirl it throughout the ice cream.
- Cover and place in the freezer for at least 6 hours.
- Let the ice cream sit at room temperature for about 10-15 minutes before enjoying. Sprinkle with chopped peanuts, if desired. Then scoop, serve and enjoy!
Notes
- see blog post above for substitution ideas
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
