Chocolate peanut butter ice cream - this easy vegan ice cream is rich and creamy, with an addictive peanut chocolate flavour.
It is easy to make and contains NO coconut or cashews! The secret ingredient to it's wonderful creamy texture is oats!
This vegan chocolate peanut butter ice cream is based on my delicious vegan vanilla ice cream recipe, which uses a base of cooked oats and cashews rather than coconut.
This gives it a more neutral flavour, meaning that whatever you decide to flavour your ice cream with doesn't have to compete with the coconut to shine.
It is also a great base recipe which can easily be adapted to create all sorts of different flavours.
For this version I replaced the cashews with peanut butter and added chocolate. It is addictively good and one of my favourite ice cream flavours to date!
I added some frozen peanut butter chunks to really up the peanut butter flavour, they are totally optional though and the ice cream is great without them.
What Do I Need To Make Chocolate Peanut Butter Ice Cream?:
Porridge oats: regular rolled porridge oats or quick cooking ones are fine. You are going to simmer them with some plant milk until they are soft before blending them.
Plant milk: unsweetened soy milk is the best option here as it has a neutral flavour and creamy texture. (I like Alpro Unsweetened Soya milk the best).
You can use any kind of plant milk you like but bear in mind that the flavour of the milk will affect the flavour of the ice cream, and a less creamy milk may give it a more icy texture.
Light brown soft sugar: Light brown soft or muscovado sugar adds flavour. Don't reduce the amount of sugar by much or the ice cream won't be as creamy and it won't taste as good.
You can use caster or granulated sugar instead, or a mixture of brown and white. If you are making the peanut butter chunk mix-ins then you will also need icing (powdered) sugar.
Cocoa Powder: A combination of cocoa powder and dark chocolate gives the best chocolate flavour. Either Dutch process, natural or cacao powder will be fine.
Dark Chocolate: I use 70% dark chocolate.
Peanut butter: Use a smooth, creamy textured one rather than natural for the best results.
Salt: A little bit of salt really helps to bring out the flavour and balance the sweetness.
Vanilla extract: A minor flavour enhancer. You can omit if you want.
How To Make Chocolate Peanut Butter Ice Cream:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
Remove from the heat, add the chopped chocolate and stir until melted.
Place the cooked oat mixture in a blender along with the rest of the milk, the peanut butter, cocoa powder, sugar, vanilla and salt and blend until the mixture is very smooth.
Pour into a bowl, cover and refrigerate until completely cold.
Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
Once the ice cream is done churning, transfer it to a freezer-proof container and freeze for about 4 hours, until firm, before serving.
How To Make Peanut Butter Chunk Mix-Ins:
If you are making the peanut butter chunk mix-ins, make them while the ice cream base is chilling, BEFORE you churn it.
Mix the peanut butter and icing sugar and spread it out on a small, parchment lined tray to about 1cm thick.
Freeze until solid then use a sharp knife to cut it into small squares. Return them to the freezer until the ice cream is almost done churning and add them to the ice cream maker in the last couple of minutes.
What If I Don’t Own An Ice Cream Maker?:
If you don’t have an ice cream maker you can still make this ice cream, it just takes a bit more work and the texture may be a bit more icy.
Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.
Repeat this until it reaches soft-serve consistency then allow to freeze for a couple of hours before serving.
Chocolate Peanut Butter Ice Cream Add-Ins:
As well as or instead of the peanut butter chunks, here are some ideas for other things that you could add to this ice cream.
For ripples and sauces, layer them with the churned ice cream as you are transferring it to a freezer safe container. For harder mix-ins like cookies, chocolate or nuts, add them to the ice cream maker during the last minute of churning so they are evenly dispersed.
Here are some mix-ins ideas that would work really well with this vegan chocolate peanut butter ice cream:
- Candied peanuts
- Chocolate chips or stracciatella
- Chopped Biscoff, Oreo, gingersnap, or oatmeal cookies.
- The chocolate fudge swirl from this coffee ice cream recipe.
- Strawberry or raspberry jam
As with all of my recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
This ice cream is quite solid straight out of the freezer so make sure that you take it out at least 15 minutes before serving to allow it to soften up a little.
Ideally you need a power blender (such as Froothie/Vitamix) for the smoothest ice cream. You can still make it with a regular blender, but it might not be quite as smooth and creamy.
I have a 2 litre ice cream maker (this one by Cuisinart). If yours is smaller you may wish to make a half batch or it might not all fit.
Don't skimp on the sugar! Sugar is important in ice cream not only for the flavour but also for the creamy texture.
More Vegan Ice Cream Recipes:
- Vegan vanilla ice cream
- Vegan malted chocolate ice cream
- Vegan mint choc chip ice cream
- Vegan coffee ice cream with chocolate swirl
- Vegan pistachio ice cream
- Rich and creamy vegan chocolate ice cream
- Vegan peanut butter and cookies ice cream
- Vegan biscoff ice cream
- Vegan chunky monkey ice cream
- Vegan lemon ice cream
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Chocolate Peanut Butter Ice Cream (Vegan)
- 25 g (¼ cup) porridge oats (rolled oats)
- 800 ml (3 ⅓ cups) unsweetened non-dairy milk (soy is best)
- 60 g (2 ¼ oz) dark chocolate finely chopped
- 160 g (⅔ cup) smooth peanut butter
- 160 g (½ + ⅓ cup) light brown soft sugar
- 15 g (2 Tablespoons) cocoa powder
- 2 teaspoons vanilla extract
- pinch salt
Peanut Butter Chunks:
- 200 g (¾ cup + 1 Tablespoon) smooth peanut butter
- 25 g (¼ cup) icing (powdered) sugar
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze
- Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
- Remove from the heat, add the chopped chocolate and stir until melted.
- Place the cooked oat mixture in a blender along with the rest of the milk, the peanut butter, cocoa powder, sugar, vanilla and salt and blend until the mixture is very smooth. Stop and scrape down the sides as needed.
- Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- While the ice creasm base is chilling make the peanut butter chunk mix-ins (optional). Mix the peanut butter and icing sugar and spread it out on a small, parchment lined tray to about 1cm thick.
- Freeze until solid then use a sharp knife to cut it into small squares. Return them to the freezer.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- Add the frozen peanut butter chunks in the laast couple of minutes of churning.
- Once the ice cream is done churning, transfer it to a freezer-proof container and freeze for about 4 hours, until firm, before serving.