Made with out a drop of cream or dairy milk, this Chocolate Peanut Butter Ice Cream is a non-dairy and vegan ice cream that my boys devour.
Creamy, candy Homemade Ice Cream is a cool deal with on a heat day and a enjoyable snack for just about any evening of the 12 months. I’ve had a number of requests for extra non-dairy and vegan ice cream recipes these days and due to that, I’m joyful to lastly be sharing this recipe with you.
My household is now and sure at all times will likely be filled with dairy lovers. My boys simply drink over a gallon of milk a day and I typically take without any consideration our love for dairy. It’s a terrific match for our life-style.
Nevertheless, I’ve family and friends, and plenty of readers who can’t tolerate dairy on account of allergy symptoms. Due to that, I’m at all times looking out for actually tasty various milks.
There are a whole lot of new plant protein milk decisions in markets that intrigue me. I couldn’t wait to attempt them in selfmade ice cream.


Vegan Chocolate Ice Cream
Chocolate Ice Cream loaded with chunks of candy peanut butter proved to be irresistible for my youngest two boys. The children went a bit nuts over the peanut butter chunks filling this chocolate ice cream.
The entire batch was virtually gone inside a couple of minutes of my taking pictures these photographs. (After which turning them free on the ice cream within the freezer.)
When utilizing plant protein milks, not all of them are created equal for the needs of creating ice cream. You wish to select a plant primarily based milk that’s greater in protein with a good fats content material.
Fats is essential to the general texture of the completed ice cream, so please don’t attempt to use a fat-free plant primarily based milk. Likewise, the protein contributes physique to the completed ice cream.
Bolthouse Farms® Plant Protein Milk accommodates 10 grams of pea protein per serving, making this a stable selection over a number of the different various milks in the marketplace.
If Bolthouse Farms various milks aren’t out there in your market, attempt to decide on a pea protein primarily based milk that’s related in dietary composition to it; someplace round 10 grams of protein and 5 grams of fats per serving.


Chocolate Banana Ice Cream
I made this a few occasions earlier than I believed to puree a banana into the recipe. It makes all of the distinction. It provides a creaminess and serves to thicken the vegan peanut butter ice cream properly as effectively.
As a bonus, are there any components that pair higher with bananas than peanut butter and chocolate?
You’ll want the next components to make this recipe:
For the Ice Cream
For the Peanut Butter Swirl
- creamy peanut butter
- powdered sugar
(Talking of bananas and chocolate, if you happen to haven’t already made these Chocolate Covered Banana Bites, you’ll wish to try this instantly. It is a must-have candy snack for the freezer.)


Vegan Chocolate Ice Cream Recipe
Dairy Free Chocolate Ice Cream that doesn’t style dairy-free and doesn’t have any trace of coconut? YES! It’s potential and it’s improbable!
Vegan and non-dairy recipes aren’t my specialty, however once I by chance make one thing that matches into these classes? It form of makes my day, as a result of I do know that for a number of of you, non-dairy recipes are your lifestyle.
Chocolate Peanut Butter
In case you -like me- are arduous pressed to discover a extra tempting taste mixture than chocolate and peanut butter, you’re in the suitable place.
Chocolate Peanut Butter No-Bake Ritz Cookies are the candy, salty, chocolatey snack you want in your life.
Creamy, easy batches of chocolate and peanut butter fudge are mixed to make this chocolate peanut butter swirl fudge. It’s an unforgettable vacation deal with.
For the precise dairy lovers in your life, wealthy chocolate and peanut butter ice cream with chocolate and peanut butter chunks blended all through is a dream come true for any ice cream lover.
You solely want a handful of components to make these chewy, chocolate and peanut butter stuffed Peanut Butter Cookie Cups!
Peanut Butter Fudge Brownies. I virtually don’t must say any greater than these phrases to persuade you the way scrumptious these brownies are.
In case you’re a fan of root beer floats -and who isn’t?- you’re going to go wild for this Root Beer Ice Cream. It is a summer season deal with that would quick develop into a household favourite!
The most well-liked query I get is whether or not it’s potential to make ice cream with out a machine. The reply is YES. You can also make ice cream with out a machine. Find the full directions here!
Servings: 6
Forestall your display screen from going darkish
For the Chocolate Ice Cream
For the Peanut Butter Swirl
Ice Cream Base
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Mix the plant milk, bananas, chocolate syrup, and cocoa powder within the blender. Mix till easy. Pour into your ice cream machine and churn in accordance with the producer’s directions.
Peanut Butter Swirl
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To make the peanut butter swirl: When the ice cream has about 10 minutes left to churn, place the peanut butter in a medium measurement glass bowl. Warmth within the microwave for about 60 seconds, till liquid. Stir and add the powdered sugar. Stir or whisk once more till easy.
-
Scoop the peanut butter combination right into a plastic freezer bag and seal closed, whereas eradicating any further air.
Ice Cream Directions
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To mix the peanut butter swirl with the ice cream: Scoop the completed ice cream right into a freezer secure container. Use a pair of scissors to snip a nook off the bag with the peanut butter. Squeeze the peanut butter over the ice cream after which swirl with a knife. The peanut butter will harden in a short time and kind bite-size chunks. (It shouldn’t be liquid in any respect.)
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Place the hermetic container within the freezer for not less than a pair hours to agency up utterly earlier than serving.
Energy: 481kcal · Carbohydrates: 56g · Protein: 12g · Fats: 22g · Saturated Fats: 4g · Sodium: 216mg · Potassium: 513mg · Fiber: 5g · Sugar: 42g · Vitamin A: 25IU · Vitamin C: 3.4mg · Calcium: 27mg · Iron: 1.8mg
{initially printed 4/4/19 – recipe notes and photographs up to date 6/21/24}


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