Magic Peanut Butter Ice Cream Topping


I was leery when I first heard of hemp-based ice cream, but it received rave reviews, even from dairy-consuming columnists. On first trial, we decided to get two pints, and I let my husband pick. He chose Mint-Chip (yes!) and Chocolate Fudge. After silently whining about his chocolatey choice for a few minutes, I realized I could dress up the chocolate ice cream… Right away I was set on a peanut butter ice cream topping.

Magic Peanut Butter Ice Cream Topping - Vegan, Dairy-Free

But unlike ordinary drizzles this peanut butter ice cream topping (adapted from the homemade “chocolate” recipes in my book, Go Dairy Free: The Guide and Cookbook) is like a Magic Shell! As soon as it hits the cool ice cream, it begins to set up into a firm but breakable, buttery coating.

As it turned out, the ice cream tasted pretty awesome, and didn’t really need a topping. It has a semi-deep fudgsicle flavor with a pleasant chocolate fudge ribbon throughout. But as you can imagine, the homemade magic shell propelled the dessert to an indulgent sundae level. And who doesn’t love the classic peanut butter chocolate combo?!

It takes just minutes to whip up and will take any ice cream up a notch!

Magic Peanut Butter Ice Cream Topping - Vegan, Dairy-Free

Special Diet Notes: Peanut Butter Ice Cream Topping

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, vegan, plant-based, and vegetarian.

For peanut-free and nut-free: use sunflower seed butter, pea butter or soy butter (obviously, that last option is not soy-free).

If nuts aren’t a problem, it is also tasty with almond or cashew butter. If coconut is a problem for you, melted cocoa butter is amazing as a 1:1 substitute. Look for it with the raw food items in natural food stores, or purchase online.

Magic Peanut Butter Ice Cream Topping
Prep time
Total time
This recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook.
Serves: Enough for 2 ice cream sundaes
  • 2 teaspoons creamy peanut butter (sub sunflower seed butter or soy butter for nut-free)
  • ½ tablespoon coconut oil
  • 1 tablespoon powdered sugar or powdered coconut sugar (grind in a spice grinder for 30 seconds)
  • Few drops of vanilla extract (optional)
  • Tiny pinch of salt (omit if using salted nut or seed butter)
  1. In a small dish, melt together the peanut butter (or alternative) and the coconut oil (I just place them in the microwave for 10 to 15 seconds). With a fork, whisk in the sugar, vanilla, and salt, if using.
  2. Scoop ice cream, drizzle peanut butter ice cream topping on. Watch the magic happen.
I make mini batches, like this one, to avoid forgetting about leftovers. If you opt to make more, keep it covered tightly on the counter for a couple of days. If you store it in the fridge, simply reheat to melt when ready to use.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Looks great… but why the “magic”? Why the shell? Couldn’t a straightforward, liquid, non-hardening oil like, say, peanut oil, etc. be used, instead of coconut oil?

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