This vegan peanut butter ice cream is a soft, rich, and nostalgic treat made with wholesome ingredients and zero dairy!
If you’re craving a dessert that’s creamy, rich, and packed with peanut butter goodness — but without any dairy or refined sugar — you’ve come to the right place.
This vegan peanut butter ice cream recipe is exactly that. Plus, it’s no churn, meaning no fancy ice cream maker needed! Just a blender and your freezer.
Why Vegan Peanut Butter Ice Cream?
There’s something deeply nostalgic about peanut butter ice cream.
It’s a classic flavor that takes many of us right back to childhood summers. But most store-bought or ice cream-shop versions are loaded with dairy and refined sugars.
My mom has been on an anti-inflammatory and anti-cancer diet for years.
That means avoiding dairy, refined sugar, and inflammatory ingredients. She’s also an extremely tough ice cream critic, so when I wanted to surprise her with her favorite flavor, I knew I had to create something special.
The Inspiration Behind This Recipe
Recently, I visited a famous ice cream shop in LA that served a peanut butter ice cream flavor that blew me away with its taste. But it was packed with refined sugar — which is a no-go for my mom’s diet.
That sparked a mission: to create a version of peanut butter ice cream that was just as delicious, but wholesome, dairy-free, and refined sugar free.
After several rounds of testing and tweaking, I landed on this recipe. It’s creamy, soft, and packed with peanut butter flavor, but uses only natural, anti-inflammatory ingredients.
What Makes This Recipe So Special?
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Dairy-Free & Vegan: Uses full-fat coconut cream instead of milk or cream.
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Refined Sugar Free: Sweetened naturally with maple syrup and a touch of coconut sugar.
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No Churn: No ice cream machine needed—just a blender and freezer.
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Easy to Customize: Add your favorite toppings like chocolate sauce, peanuts, or fresh fruit.
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Perfect Texture: Arrowroot starch helps maintain creaminess even after freezing.
Ingredients You’ll Need
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Full-fat coconut cream: This is the base. It adds richness and creaminess without dairy. I recommend brands like AROY-D, which blend smooth and freeze well.
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Natural creamy peanut butter: Use natural, unsweetened peanut butter to control sweetness and avoid additives.
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Maple syrup: A natural sweetener that balances the peanut butter’s richness.
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Coconut sugar: Adds a deeper, caramel-like sweetness and helps with texture. You can adjust this to taste or omit if you prefer less sweetness.
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Arrowroot starch: This is a secret weapon for creamy texture. It prevents ice crystals from forming when frozen.
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Vanilla extract (optional): Adds warm, sweet notes that pair beautifully with peanut butter.
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Sea salt: Enhances all the flavors, especially important if your peanut butter is unsalted.
Optional Toppings to Take It Over the Top
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Melted dark or vegan chocolate sauce
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Crunchy roasted peanuts or salted peanuts
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Diced fresh strawberries or bananas
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Shredded coconut or cacao nibs
Get creative! These toppings add texture and contrast to the creamy peanut butter base.
Tips for the Best Vegan Peanut Butter Ice Cream
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Choose quality peanut butter: The flavor depends a lot on the peanut butter you use. Natural, creamy, and unsweetened is best.
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Adjust sweetness: Depending on your peanut butter and personal taste, you might want to add a little more or less maple syrup or coconut sugar.
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Powerful blender is essential: You want a blender that can handle frozen cubes and make a smooth, creamy base. Vitamix or Blendtec work great.
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Arrowroot starch is key: Don’t skip it! It keeps your ice cream from becoming icy and hard.
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Freeze storage: Keep leftovers in a sealed container. Let it thaw a few minutes before scooping to soften.
Why This Ice Cream Fits an Anti-Inflammatory Lifestyle
Refined sugars and dairy can trigger inflammation in many people. By swapping out these ingredients for natural, wholesome alternatives, this recipe keeps inflammation at bay.
The ingredients are clean, nutrient-dense, and perfect for anyone avoiding processed sugars and dairy.
FAQs
Can I use peanut butter alternatives?
Yes! Almond butter, cashew butter, or sunflower seed butter (if looking for a nut-free option) would all work well with minor adjustments to sweetness.
How long does this ice cream keep?
Stored properly in an airtight container, it stays good for up to one week in the freezer.
Can I make this without coconut cream?
Coconut cream is best for texture, but you can try full-fat canned coconut milk. Just know the ice cream might be less creamy.
This vegan peanut butter ice cream is a game-changer. It’s creamy, dreamy, and guilt-free. Plus, it’s simple to make with no churn required.
Whether you’re vegan, avoiding dairy, or just love peanut butter, this recipe is bound to become a staple.
Try it today and enjoy a deliciously healthy dessert everyone will love.
Vegan Peanut Butter Ice Cream (No Churn)
Ingredients
- 2 cups full-fat coconut cream like AROY-D or Thai brand from can, blended smooth
- ½ cup creamy natural peanut butter sub Sunbutter (aka sunflower butter) if peanut-free
- 2 tbsp maple syrup
- 1 tbsp coconut sugar adjust to taste
- 1 tsp arrowroot starch
- ¼ to ½ tsp vanilla extract optional
- pinch of sea salt
Instructions
- Blend all ingredients in a high-speed blender until smooth.
- Pour into silicone ice cube trays and freeze for several hours or overnight.
- Blend frozen cubes with a splash of dairy-free milk until soft serve consistency.
- Serve immediately or freeze for later.
- Add optional toppings if desired.
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