Name: Vegan Peanut Butter Ice Cream Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 50 min
Cuisine: Vegan
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

Description

This Vegan Peanut Butter Ice Cream recipe offers a creamy, dairy-free treat made with peanut butter, oat milk, and vegan yogurt. It combines natural sweetness from maple syrup and a hint of vanilla, perfect for a refreshing dessert that is both simple to prepare and rich in flavor.

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

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Instructions

Blend Ingredients: Add all the ingredients to a high-speed blender or food processor. Blend for a couple of minutes until the mixture is completely smooth and creamy. If the mixture appears lumpy or split, continue blending until it emulsifies.
Churn in Ice Cream Machine: Transfer the blended mixture to an ice cream machine and churn according to the manufacturer’s instructions, usually about 30 to 40 minutes, until it reaches a soft-serve consistency.
Freeze: Transfer the churned ice cream mixture to a loaf pan. Cover it with a lid or plastic wrap and freeze for a minimum of 2 hours to firm up.
Store Properly: Store the ice cream in an airtight container in the freezer for up to 2 months to maintain freshness and texture.
Serve: Remove the ice cream from the freezer about 15 minutes before serving to allow it to soften slightly. Use a hot wet ice cream scoop for easy serving.
Optional Toppings: Serve with melted chocolate, strawberry or raspberry coulis, jam, vegan whipped cream, vegan Nutella, vegan caramel sauce, crushed roasted peanuts, or healthy date caramel for added flavor.

Notes

Use any non-dairy milk if oat milk is not available.
The type of vegan yogurt (soy or coconut) will affect the final taste and creaminess.
If you don’t have an ice cream machine, you can freeze the mixture in a container and stir every 30 minutes until firm for a no-churn version.
Adjust sweetness by varying the amount of maple syrup according to your preference.
To avoid ice crystals, ensure the mixture is well emulsified before churning and freezing.
Let the ice cream sit at room temperature for 10-15 minutes before scooping for best texture.