Description
This creamy and delicious Vegan Peanut Butter Ice Cream recipe combines rich peanut butter with smooth oat milk and a touch of maple syrup for natural sweetness. Made without dairy or refined sugar, it’s perfect for a vegan or plant-based dessert lovers seeking a refreshing treat. Using a high-speed blender and an ice cream maker, this ice cream achieves a velvety texture that’s perfect for hot days or any time you crave a cool indulgence.
Ingredients
Scale
Main Ingredients
- 350 g peanut butter (smooth or crunchy)
- 400 ml oat milk (or other non-dairy milk)
- 120 ml pure maple syrup
- 120 g vegan yogurt (soy or coconut yogurt work well)
- 2 tablespoons vanilla extract
- ¼ teaspoon sea salt
Instructions
- Blend Ingredients: Add all of the ingredients to a high-speed blender or food processor. Blend for a couple of minutes until completely smooth and creamy. If the mixture is lumpy or split, continue blending until it emulsifies into a smooth consistency.
- Churn the Ice Cream: Transfer the blended mixture to an ice cream machine. Churn according to the manufacturer’s instructions, typically taking about 30-40 minutes to reach a soft serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to a loaf pan or container. Cover with a lid or plastic wrap and freeze for at least 2 hours to firm up before serving.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 months.
- Serve: Remove the ice cream from the freezer about 15 minutes before serving to soften slightly. Use a hot wet ice cream scoop for easy portioning.
- Serving Suggestions: Enhance the ice cream by serving with melted chocolate, strawberry or raspberry coulis, jam, vegan whipped cream, Nutella, vegan caramel sauce, crushed roasted peanuts, or healthy date caramel for extra flavor and texture.
Notes
- If you do not have an ice cream machine, you can pour the blended mixture into a shallow container and freeze it, stirring every 30 minutes to break up ice crystals until you reach the desired texture.
- Use crunchy peanut butter if you prefer some texture bumps in your ice cream.
- Adjust the sweetness by varying the amount of maple syrup according to your taste.
- For a soy-free option, choose coconut-based vegan yogurt.
- Make sure all ingredients are chilled to help the ice cream churn faster and achieve a better texture.
- This ice cream is best consumed within 2 months for optimal flavor and freshness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
