Vegan Peanut Butter Ice Cream (Ultra Creamy)!

Vegan Peanut Butter Ice Cream (Ultra Creamy)! Recipe

By Loving It Vegan


14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

14 ounces Canned Coconut Cream (400ml) Unsweetened

1/2 cup White Granulated Sugar (100g)

1/4 cup Golden Syrup or Maple Syrup

1 cup Peanut Butter (250g)

1 tsp Vanilla Extract


1The night before you want to make ice cream, make sure you put the freezer bowl of your ice cream maker into the freezer to freeze properly.

2Add the coconut milk, coconut cream, sugar and syrup to a pot on the stove and bring to a simmer stirring all the while. When it's gently simmering remove from the heat and add the peanut butter and vanilla. Using an immersion blender if you have one, blend it for 30 seconds so that the peanut butter is well mixed in. If you don't have an immersion blender, then transfer it to a blender jug and blend it there, being careful that the lid is on firmly as the mixture will be very hot.

3Transfer the blended mix into a container, cover the container and place into the fridge to chill overnight.

4The next day transfer the mix to your ice cream machine and churn according to manufacturers instructions, about 20-40 minutes until it reaches a thick soft serve consistency.

5Smooth out into a loaf pan, cover with tinfoil and place into the freezer to set (at least 6 hours).

6When you're ready to serve, let it thaw for a few minutes before scooping.

7Serve with crushed peanuts and melted peanut butter drizzle.

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