Chocolate and peanut butter are a match made in heaven in this sweet, rich, and creamy no-churn Chocolate Peanut Butter Ice Cream.
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I'm not a big dessert person, but I have an obsession with chocolate and peanut butter. I often eat chocolate chips with roasted salted peanuts or peanut butter, which was the inspiration for my vegan Snickers Stuffed Dates.
That's all I need for dessert if I am craving something sweet. The only reason you see other desserts on the blog is so that there's some variety and I don't bore all of you with only chocolate and peanut butter desserts.
If you are like me and can't resist the combination of chocolate and peanut butter, then you are going to love this vegan Chocolate Peanut Butter Ice Cream!
It is sweet, rich, and creamy - just what you'd expect in an ice cream.
The best part is there's no special equipment needed. Yup, you read that correctly. This no-churn ice cream is made without an ice cream maker.
If you have a double boiler you get bonus points, but that's really unnecessary too. You can make a makeshift one out of a saucepan and a heat-proof bowl sitting on top of it.
Other recipes to try are my Vegan Chocolate Frozen Yogurt Bites, Vegan S'mores Ice Cream, Vegan Chocolate Peanut Butter Bread Pudding recipe, Vegan Banana Ice Cream, and Chocolate Peanut Butter Coconut Bars.
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❤️ Why You'll Love It
- It is sweet, rich, and creamy.
- Chocolate and peanut butter are a match made in heaven.
- You don't need an ice cream maker!
🧾 Ingredients
Chocolate Ice Cream
- Chocolate chips: You could also use dark chocolate baking chunks.
- Sweetened condensed coconut milk: Adds a sweet, rich, creamy flavor. You could also use sweetened condensed oat milk. It also tastes great in Chocolate Fudge with Peanut Butter.
- Coconut milk: Adds a creamy texture. I used full-fat coconut milk. I do not recommend light coconut milk because it has more water content.
- Cacao powder (or cocoa powder): Adds a chocolate flavor.
- Vanilla extract: Enhances flavors.
- Salt: Enhances sweetness.
Peanut Butter Ice Cream
- Coconut milk: Adds a creamy texture. I used full-fat coconut milk. I do not recommend light coconut milk because it has more water content.
- Peanut butter: I used all-natural peanut butter. You could also use shelf-stable peanut butter.
- Sweetened condensed coconut milk: Adds a sweet, rich, creamy flavor.
- Vanilla extract: Enhances flavors.
- Salt: Enhances sweetness.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Chocolate Ice Cream
Step 1: Heat some chocolate chips in a bowl over a simmering pot of water. Add sweetened condensed coconut milk, coconut milk, vanilla extract, cacao powder, and salt.
Peanut Butter Ice Cream
Step 2: Heat some coconut milk on the stove. Add peanut butter, sweetened condensed coconut milk, vanilla extract, and salt.
Step 3: Freeze both until they are starting to solidify, then swirl the peanut butter ice cream with the chocolate.
💭 Tips
- Heat chocolate chips until melted and stir them constantly. Don't cook them past their melting point. They can become thick and lumpy.
- Also, don't let the simmering water touch the chocolate or it could seize up.
- Freeze both the chocolate ice cream and the peanut butter ice cream until thickened. That way you get a swirled ice cream.
- When you are ready to serve the chocolate peanut butter ice cream, let it sit out for 20-30 minutes to thaw out. It will be easier to scoop.
👩🏻🍳 Recipe FAQs
This vegan chocolate peanut butter ice cream has a base of coconut milk and sweetened condensed coconut milk.
This homemade ice cream recipe will last up to a month in the freezer.
Vegan Ice Cream Recipes
🎥 Video
If you tried this Chocolate Peanut Butter Ice Cream Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Chocolate Peanut Butter Ice Cream
Ingredients
Chocolate Ice Cream
- ½ cup sweetened condensed coconut milk (½ of an 11.25 ounce can)
- 1 ½ cups coconut milk
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Pinch salt
- ½ cup cacao powder
Peanut Butter Ice Cream
- ½ cup peanut butter
- ¼ cup sweetened condensed coconut milk
- 1 ¼ cup coconut milk
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
- Chocolate Ice Cream: Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the chocolate chips in the bowl over medium heat.
- Stirring constantly, heat chocolate mixture until smooth and melted. Turn off heat.
- Add sweetened condensed coconut milk, coconut milk, vanilla extract, cacao powder, and salt. Mix well and freeze until thickened, about 2-3 hours.
- Peanut Butter Ice Cream: Heat coconut milk on stove until simmering. Take off the stove and add peanut butter, sweetened condensed coconut milk, vanilla extract, and salt. Mix well and freeze until thickened, about 1-2 hours. Swirl into chocolate ice cream.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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