Homemade ice cream is much easier than you think – especially when it doesn’t require cooking, like this one – and you can make any combination your imagination can dream up. This peanut butter ice cream is not only egg-free, but also dairy-free as written (that can be changed if you’d like), and sweetened with honey.
The ice cream base is simply whisked in a bowl before chilling and churning. Honey helps to keep it from freezing too hard, which you’ll see in most of my other ice cream recipes as well. If you want to make some more dairy-free ice cream recipes, try my vegan coconut ice cream or chocolate coconut milk ice cream, both using the same no-cook method.
Ingredients
Ingredient Notes and Substitutions
- Peanut butter: be sure to use unsweetened peanut butter with no additional ingredients like oil. The dry bit at the bottom of the jar is not appropriate for this recipe – it should be quite liquid for the best result.
- Salt: if salt is added to your peanut butter, you can omit the added salt or halve it, depending on how salty you like your peanut butter ice cream.
- Honey: use creamed honey for the best end texture. I prefer a light-tasting honey like summer blossom, and don’t recommend something like forest honey, but it’s up to you. Maple syrup can be used for a fully vegan ice cream.
- Coconut milk: substitute another high-fat milk if preferred. Something like oat milk won’t work well here. If you prefer to use dairy, substitute with 50% milk and 50% cream.
Step by Step
Step 1: add the milk, peanut butter, honey, vanilla, and salt to a mixing bowl.
Step 2: whisk well until fully combined, then refrigerate until chilled.
Step 3: churn until thickened, following your ice cream machine instructions.
Step 4: freeze until ready to serve.
Recipe Notes
The coconut milk does add a slight coconut flavour, so be aware of that. If you don’t like it, you can use another type of milk, or substitute a vegan cooking cream in its place. It’s not a bad combination with the peanut butter and chocolate but it is present.
Dark chocolate can get a bit waxy when frozen, especially chocolate chips. Bar chocolate is better and raw chocolate is excellent to use in ice cream.
Newsletter
Expert Tips
- Don’t over-churn: if the ice cream is over-churned – and this goes for any homemade ice cream – it will become hard and flakey in texture. Churn until it resembles soft serve and then stop mixing immediately.
- Check the ingredients: the peanut butter should have no added sugar or oil. I haven’t tested this recipe with peanut butter blends.
- Thaw before scooping: leave the ice cream out at room temperature for about ten minutes before scooping, and dip the scoop in hot water first. This will give you the best round scoop of ice cream.
If you make this Peanut Butter Ice Cream or any other vegetarian desserts on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Peanut Butter Ice Cream
Ingredients
- 400 ml full-fat canned coconut milk
- 200 grams natural peanut butter unsweetened
- 120 grams honey or maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt optional
- 100 grams dark chocolate finely chopped, optional
Instructions
- Prepare your ice cream machine according to user instructions. Make sure to freeze the base at least 24 hours in advance.
- Add the coconut milk, peanut butter, honey, vanilla, and salt (if using) to a mixing bowl. Whisk well until fully combined, being sure to get any peanut butter lingering at the bottom of the bowl.400 ml full-fat canned coconut milk, 200 grams natural peanut butter, 120 grams honey, 1 teaspoon pure vanilla extract, 1/4 teaspoon sea salt
- Chill the mixture for at least four hours, covered.
- Once the ice cream base is chilled through, add it to your ice cream machine and churn until it has just reached the texture of soft-serve. Don't over-churn. This typically takes 5-7 minutes in my machine.
- Fold in the chopped chocolate and either freeze the ice cream in the bowl it was churned in, or transfer to another container. Freeze until ready to serve. If frozen solid, thaw for about 10 minutes at room temperature before scooping.100 grams dark chocolate
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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