Rich Dairy-Free Peanut Butter Ice Cream with Peanut Butter “Chips”

Dairy-Free, Soy-Free Peanut Butter Ice Cream with Peanut Butter ChipsSweet Sundays: Alisa Fleming ~ Whenever someone says dairy-free ice cream isn’t rich enough, I simply point them to my peanut butter ice cream recipe. It gets a double dose of creamy from the peanut butter and the coconut milk, two flavors that blend seemlessly.

To add indulgence to the indulgence, I swirl “Peanut Butter Chunks” into the ice cream. They are a thicker and softer 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 altered the original recipe to still be relatively firm yet forgiving in the ice cream. You can see the chunks throughout the ice cream in the photo below … I went overboard just a bit, but boy was it goooood!

Amazingly, this recipe is not only dairy-free, but it is also soy-free, vegan, gluten-free, and free of refined sugars! Lets just call it healthy too, so that you can enjoy it for breakfast, shall we?

I use my $15 ice cream maker to make batches of this ice cream, but if you don’t have one of these handy appliances, simply check out my article on Tips for Making Homemade Dairy-Free Ice Cream Without an Ice Cream Maker. Then, come back and make this recipe …

Uber-Rich, Dairy-Free Peanut Butter Ice Cream

Recipe adapted from Go Dairy Free: The Guide and Cookbook.

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.

Article, Recipe, and Photos by Alisa Fleming, founder of and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.

Dairy-Free, Soy-Free Peanut Butter Ice Cream with Peanut Butter Chips

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Gluten Free Sunbutter & Jelly Ice Cream Sandwiches | Dairy & Nut Free | Simply Gluten Free

  2. This was so yummy! I didn’t have light coconut milk, so I used half regular unsweetened canned coconut milk and half unsweetened chocolate almond milk. It was still rich and creamy. My son and I loved the peanut butter chunks. Thank you for this recipe. It is a keeper!

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