Made without 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, sweet Homemade Ice Cream is a cool treat on a warm day and a fun snack for pretty much any night of the year. I’ve had several requests for more non-dairy and vegan ice cream recipes lately and because of that, I’m happy to finally be sharing this recipe with you.
My family is now and likely always will be full of dairy lovers. My boys easily drink over a gallon of milk a day and I often take for granted our love for dairy. It’s a great fit for our lifestyle.
However, I have friends and family, and many readers who can’t tolerate dairy due to allergies. Because of that, I’m always on the lookout for truly tasty alternative milks.
There are a lot of new plant protein milk choices in markets that intrigue me. I couldn’t wait to try them in homemade ice cream.
Vegan Chocolate Ice Cream
Chocolate Ice Cream loaded with chunks of sweet peanut butter proved to be irresistible for my youngest two boys. The kids went a bit nuts over the peanut butter chunks filling this chocolate ice cream.
The whole batch was almost gone within a few minutes of my shooting these photos. (And then turning them loose on the ice cream in the freezer.)
When using plant protein milks, not all of them are created equal for the purposes of making ice cream. You want to choose a plant based milk that is higher in protein with a decent fat content.
Fat is crucial to the overall texture of the finished ice cream, so please don’t try to use a fat-free plant based milk. Likewise, the protein contributes body to the finished ice cream.
Bolthouse Farms® Plant Protein Milk contains 10 grams of pea protein per serving, making this a solid choice over some of the other alternative milks on the market.
If Bolthouse Farms alternative milks are not available in your market, try to choose a pea protein based milk that is similar in nutritional composition to it; somewhere around 10 grams of protein and 5 grams of fat per serving.
Chocolate Banana Ice Cream
I made this a couple of times before I thought to puree a banana into the recipe. It makes all the difference. It adds a creaminess and serves to thicken the vegan peanut butter ice cream nicely as well.
As a bonus, are there any ingredients that pair better with bananas than peanut butter and chocolate?
You’ll need the following ingredients to make this recipe:
For the Ice Cream
- plant protein milk
- bananas
- sugar
- chocolate syrup
- dark cocoa powder
For the Peanut Butter Swirl
- creamy peanut butter
- powdered sugar
(Speaking of bananas and chocolate, if you haven’t already made these Chocolate Covered Banana Bites, you’ll want to do that immediately. This is a must-have sweet snack for the freezer.)
Vegan Chocolate Ice Cream Recipe
Dairy Free Chocolate Ice Cream that doesn’t taste dairy-free and doesn’t have any hint of coconut? YES! It is possible and it is fantastic!
Vegan and non-dairy recipes aren’t my specialty, but when I accidentally make something that fits into those categories? It kind of makes my day, because I know that for several of you, non-dairy recipes are your way of life.
Chocolate Peanut Butter
If you -like me- are hard pressed to find a more tempting flavor combination than chocolate and peanut butter, you’re in the right place.
Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life.
Creamy, smooth batches of chocolate and peanut butter fudge are combined to make this chocolate peanut butter swirl fudge. It’s an unforgettable holiday treat.
For the actual dairy lovers in your life, rich chocolate and peanut butter ice cream with chocolate and peanut butter chunks mixed throughout is a dream come true for any ice cream lover.
You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups!
Peanut Butter Fudge Brownies. I almost don’t need to say any more than those words to convince you how delicious these brownies are.
If you’re a fan of root beer floats -and who isn’t?- you’re going to go wild for this Root Beer Ice Cream. This is a summer treat that could fast become a family favorite!
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Chocolate Peanut Butter Ice Cream
Ingredients
For the Chocolate Ice Cream
- 2 cups Bolthouse Farms® Original Plant Protein Milk (Or use a similar alternative milk made of pea protein with about 10 grams of protein and 5 grams of fat.)
- 2 medium bananas
- 1/3 cup white sugar
- 1/2 cup chocolate syrup (Hershey’s syrup will work nicely as well)
- 3 tablespoons dark cocoa powder
For the Peanut Butter Swirl
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Instructions
Ice Cream Base
- Combine the plant milk, bananas, chocolate syrup, and cocoa powder in the blender. Blend until smooth. Pour into your ice cream machine and churn according to the manufacturer's instructions.
Peanut Butter Swirl
- To make the peanut butter swirl: When the ice cream has about 10 minutes left to churn, place the peanut butter in a medium size glass bowl. Heat in the microwave for about 60 seconds, until liquid. Stir and add the powdered sugar. Stir or whisk again until smooth.
- Scoop the peanut butter mixture into a plastic freezer bag and seal closed, while removing any extra air.
Ice Cream Instructions
- To combine the peanut butter swirl with the ice cream: Scoop the finished ice cream into a freezer safe container. Use a pair of scissors to snip a corner off the bag with the peanut butter. Squeeze the peanut butter over the ice cream and then swirl with a knife. The peanut butter will harden very quickly and form bite-size chunks. (It shouldn’t be liquid at all.)
- Place the airtight container in the freezer for at least a couple hours to firm up completely before serving.
Nutrition
{originally published 4/4/19 – recipe notes and photos updated 6/21/24}
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