Uber-Rich, Dairy-Free Peanut Butter Ice Cream with Sweet Peanut Butter Pieces

I admit it, I am one of those people who is either leaping into seasonal foods three months too early, or dragging my feet into the new food season. Case in point, I bought an ice cream maker in September. Yes, I know today is officially the first day of fall, but at $15, who could resist this end-of-the-season deal?

Refusing to store this appliance without any use, and since it is still pretty toasty here, I gave it a couple test drives this past week. My first batch of blueberry ice cream was a little too low fat. It turned out too icy for our tastes. So I went to the other extreme. If you are fat-phobic, click away now. If not, carry on.

I wasn’t sure about posting an ice cream recipe as we are heading into fall, especially since I still want to tinker with this one a bit (perhaps toning down that ultra-creamy texture!) and I had already packed my ice cream scoop (no photo-worthy mounds of ice cream), but HEAB said “Never too late for ice-cream recipes,” so here I am (she is the nut butter goddess after all, who am I to argue?).

The PB chunks are a version of the Peanut Butter “Chips” from my book, Go Dairy Free: The Guide and Cookbook. The “Chips” are fairly firm and would probably be teeth-breakers in ice cream, so I softened them a bit to still be relatively firm yet forgiving in the ice cream. You can see the chunks throughout … I went overboard a bit …


Uber-Rich, Dairy-Free Peanut Butter Ice Cream

This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Free of Refined Sugars, but definitely NOT Fat-Free

  • 1 14-oz Can Whole or Light Coconut Milk (I used whole – whoa rich! Light would tone it down a bit and mellow the coconut flavor)
  • 1/3 Cup Creamy Peanut Butter (or to taste, I used lightly salted)
  • 1/3 cup Agave Nectar, Maple Syrup, Brown Sugar, or Honey* (or to taste)
  • 1 teaspoon Vanilla Extract
  • 1 Batch Dairy-Free Peanut Butter Chunks (recipe below)

Combine the coconut milk, peanut butter, agave (see note below for honey), and vanilla in your blender, and blend until smooth. Place the mixture in your refrigerator and allow it to thoroughly chill before proceeding. Use this time to make sure the canister of your ice cream maker has been thoroughly chilled in the freezer, and that the container you will pack the ice cream in for keeping is also chilled.

Pour the mixture into your ice cream maker, and follow the manufacturer’s instructions (this recipe is rich enough, that you may have success simply freezing it and stirring occasionally until frozen if you don’t have an ice cream maker).

While that is whirring away, make the PB chunks. The recipe below makes a lotta chunks. If you want to start with less, half it.

When the ice cream is done, pack it into your chilled container, and drizzle the top with as much of the melted PB Chunks as you desire, creating a thin or thick layer. Freeze until mostly firm. The PB chunk layer will be solidified, break it up with a spoon and stir into the peanut butter ice cream. Freeze until completely firm. Spoon into bowls, enjoy.

* If using honey, you will need to heat the mixture slowly in a saucepan until the honey dissolves. Unlike agave, honey is a bit temperamental about dissolving in cold liquids.

Ice Cream-Friendly, Dairy-Free Peanut Butter Chunks

Recipe adapted from Go Dairy Free: The Guide and Cookbook

  • 1-1/2 Tablespoons Coconut Oil
  • 3 Tablespoons Creamy Peanut Butter (I used lightly salted)
  • 2 Tablespoons Agave Nectar or Honey (don’t sub sugar here, you want soft chunks)
  • 1/4 Teaspoon Vanilla Extract

Combine all ingredients in a small saucepan over low heat, and stir until everything is melted and combined.

This makes a lot of PB chunkage, so you may only want to use 1/2 or 3/4 of the recipe for the ice cream quantities in the recipe above.


Blog Events:

I submitted this recipe to Fight Back Fridays at Food Renegade

I submitted this recipe to Wellness Weekends on Diet Dessert & Dogs

36 thoughts on “Uber-Rich, Dairy-Free Peanut Butter Ice Cream with Sweet Peanut Butter Pieces

  1. All this needs is some DF fudge sauce….

  2. Awesome deal on the ice cream maker!! 😀

    That recipe. Oh my goodness. To-die-for.

  3. This is terrific. My youngest is a fiend for ice cream!

  4. PB ice cream sounds heavenly! I love that you are using coconut milk here, yum!

  5. Delicious! We have a peanut butter ice cream in our freezer right now too – and same thing – super fattening. I think ours had whole milk and cream!!

    Coincedentally, I just bought agave for the first time ever at Trader Joe’s last week. I LOVE IT!!!!!!! It’s now going to be a pantry staple.

  6. Hey Alisa, how’s it goin’ girl? That ice cream’s lookin’ fab. I have been making DF ice cream for awhile, I have half a dozen versions of it here
    and you can always add PB or any nut butter to it.

    I sometimes you almond milk, sometime TJ’s lowfat coconut milk, sometimes almost neither and roll with bananas..just depends but thank you for yours, something else awesome I get to try now!

    Did you ever make the crumble topping I had posted about in my raw apple crumble that you said may come in handy? No pressure, 🙂 I just wanted to see if you liked it. Or if it worked for ya.


  7. Mmmmmm….that looks good!

  8. Like I said, never too late for ice-cream…especially this recipe. Oh my gosh, sounds amazing. Watch out Ben, Jerry, you’re going down!

  9. I too bought my ice cream maker out of season. A bargain at $4 and even though I served up icy treats in -3 degree C weather no one much complained.

    Definitely not a fat a phobe here! This ice cream looks heavenly and I’m definitely going to give it a whirl! (Thankfully we are indeed heading into ice cream weather in Australia).

  10. What a gorgeous and decadent ice cream–I think it knows no season! (Of course I live in a year-round warm climate so what do I know?!)

  11. Well, Alisa, that’s just about the most luscious thing I’ve seen in weeks (and I read a LOT of blogs). 🙂 Thanks so much for posting.

  12. OK, I’m loving this recipe for quite a number of reasons — not the least of which is the fact that it’s made with a coconut base. SO GOOD for you! Have been meaning to make some coconut icecream for a while now… maybe this will have to be one of the firsts!

  13. Oh — and PS, Ice cream is awesome! Even in the middle of February. Am hoping (personally) that you’ll keep sharing recipes!

  14. yum! anything peanut butter is great to me. I’ll have to try it! thanks for the recipe!

  15. I really don’t think it’s possible for ice cream to be too rich. Not possible at all.

  16. I think I definitely need an ice cream maker now!! This looks unbelievably delicious =D.

  17. Yay for peanut butter!! Love the stuff. And really, it’s never too late in the season for ice cream. Never. I’ve been known to walk to the ice cream parlor in 20 degree weather in the middle of January, so making it in the warmth of your own home is actually somewhat saner. This looks lovely. WHEN i get an ice cream maker, this will totally be made.

  18. wow this ice cream looks amazing!! I need to invest in an ice cream maker asap!! 🙂 thanks for the great df ice cream recipes!

  19. This looks wonderful. And around here, ice cream in September doesn’t seem unreasonable. Heck, you know you’re in New England when the ice cream parlors are open in January!

  20. Um, yum.

  21. foodcreate

    I love this look so wonderful

    Thanks for sharing 🙂

    Have a wonderful Day ~

  22. Um, YUM! I am going to have to make this! We could always use some ice cream…it is never too late!

  23. holy moly, i have to try this!! perfect 🙂

  24. Mallory

    Does this recipe work with natural peanut (or almond) butter, like the kind that needs to be stirred up? It looks super delicious!

  25. Averie – I haven’t made your crumble topping yet, but it is on my “must do” list, so it will happen!

    Mallory – Yes, definitely use a natural or organic PB; it is far superior to that hydrogenated stuff. Due to the PB scare, I was overflowing with Santa Cruz Organic PB that was being blown out for $1 a jar at our local store (yeah, I stocked up), so that is what I used in this recipe.

  26. Awesome. I am one of those who usually eats coconut based ice cream…so yay for another recipe! Looks wonderful.

  27. katie

    i made this tonight and upped the peanut butter to approx 1/2 a cup and then added mini chocolate chips instead of the peanut butter pieces… soooo good and so easy compared to dairy based ice creams that have so many more steps and are tough on the belly!! delicious! thanks!!!

  28. This sounds fabulous!!!! Thanks!

  29. Laura

    Thank you for this recipe! My 6 year old son’s school is giving the kids a ice cream party for reaching their goal at a fundraiser. He’s not to excited. I think I will try this this week and send it with him to the party. Peanut butter and Ice cream how can you go wrong? Thanks again

  30. april

    THis recipe sounds awesome. i have been wanting peanut butter ice cream ever since i realized i had an allergy, and that was a few years ago.

  31. Bree

    Hi, I know this was posted a while ago, but I’m wondering if there are any alternatives to using coconut milk while still being dairy free? Thank you!

  32. Amy

    I was looking for a coconut ice cream and tried this. I just mixed it up with the warmed honey and 1 TBS of gf vanilla, then put it in a metal cake pan and froze. It turned out great. Very peanut buttery. Didn’t make the chunks and will try them next time. My 8 yo whined at first, but when I let him try it, he liked it!

    • So glad you (and your little one) enjoyed it Amy! Awesome that it works well without an ice cream maker too.

  33. Jackie

    I have to admit that I have the same seasonal food aversion. It was snowing the other day and i thought hey I’d love some icecream right now.

Leave a Reply