Dairy-Free Peanut Butter Ice Cream with Peanut Butter Chunks
Prep time
Total time
This luxurious recipe is from my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook. The type of canned coconut milk you use will determine how rich it is. Use full-fat for the densest, creamiest finish. Please note that the Prep time is hands-on time only. Allow enough time for chilling and churning.
Recipe type: Dessert
Cuisine: American
Serves: 1½ quarts
  • 2 (14-ounce) cans lite coconut milk, full-fat coconut milk, or one of each
  • ⅔ cup creamy peanut butter (can substitute sunflower seed butter for peanut free)
  • ⅔ cup agave nectar, honey, maple syrup, brown sugar, or cane sugar, or to taste
  • 2 teaspoons pure vanilla flavoring or extract
  • ⅛ teaspoon salt (optional; can omit if using salted peanut butter)
  • 3 tablespoons creamy peanut butter (can substitute sunflower seed butter for peanut free)
  • 2 tablespoons agave nectar or honey
  • 2 tablespoons coconut oil
  • ¼ teaspoon pure vanilla flavoring or extract
  1. To make the peanut butter ice cream, put the coconut milk, peanut butter, sweetener, vanilla, and salt (if using) in your blender. Blend until smooth and the sugar is dissolved, about 2 minutes.
  2. Put the blender jar in the refrigerator and let the mixture cool for 1 hour or more.
  3. To make the peanut butter chunks, put the peanut butter, sweetener, oil, and vanilla in a small saucepan over low heat. Heat, while whisking, until the mixture is smooth, about 2 minutes. Remove from the heat and let cool to room temperature.
  4. Line a plate with a piece of wax paper or parchment paper. Pour the melted peanut butter chunk mixture onto the plate and spread it out with a silicone spatula, if needed, to about ¼-inch thickness.
  5. Place the plate in the freezer for 15 minutes.
  6. Cut the peanut butter chunk mixture into small pieces. Carefully break them up (they will be a little soft at room temperature) and return them to the freezer.
  7. Churn the chilled mixture in your prepared ice cream maker according to the manufacturer’s directions. When the ice cream is almost fully churned, add the frozen peanut butter chunks.
  8. Pack the soft ice cream into a freezer-safe container and freeze for 3 hours or more for hard-packed ice cream.
Small Batch: You can halve all of the ingredients in the ice cream and chunks to make 1½ pints if you are working with a small ice cream maker.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-peanut-butter-ice-cream