Peanut Butter Ice Cream - Vegan and Dairy-Free

Creamy vegan peanut butter ice cream with dark chocolate shavings
The richest, creamiest vegan ice cream I've ever made.

It is hot and steamy here in New England. And I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. With nary a trace of dairy or gluten. And apparently, it is the best homemade ice cream I have ever made (so says my ever willing, taste-testing husband).

Who am I to argue?

It is indeed fabulous.

The inspiration came via one of our favorite Los Angeles restaurants- Akasha, in Culver City. At Akasha you can always find a lovely gluten-free choice on the menu- as well as something vegan, which by default, is dairy-free. A sigh-of-relief option for those of us saddled not only with celiac disease, but a dairy intolerance as well. (As a side note, I have found it harder to dine out dairy-free than gluten-free-- chefs love their butter, cream, and cheese. And because they pre-prepare so many items on the menu, it is often impossible to find a dairy-free choice.)

One of the gluten-free dessert choices at Akasha is vegan peanut butter ice cream.

It. Is. Simply. Divine.

So I decided to try my hand at re-creating it.

Hard to resist creamy peanut butter vegan ice cream with dark chocolate shavings
Dig in. This peanut butter vegan ice cream is company worthy.

Here's what I came up with.

I started with chilled full fat coconut milk (my favorite go-to vegan alternative to cream). And organic peanut butter. I added 70% dark chocolate shavings.

The result?


We've made it three times now.

Yes, it is decidedly not low calorie. Or fat free. Enjoy a small scoop. Use a melon-baller. That's all you need. Trust me. This ice cream is rich, peanutty, and so much like real ice cream parlor ice cream, you'll be able to fool those non-believers who swear allegiance to moo-cow cream superiority.

So what are you waiting for?

Whip up a batch.

Gluten-Free Goddess Peanut Butter Ice Cream - Vegan and dairy-free.
Dairy-free ice cream so rich and creamy you won't believe it's vegan.

Karina's Vegan Peanut Butter Ice Cream Recipe with Dark Chocolate Shavings

Recipe originally posted August 2012.

The blend of creamy coconut milk and natural peanut butter gives this vegan ice cream a truly decadent richness many dairy-free ice creams lack. One secret is the full fat coconut milk I use. Coconut cream replaces the butterfat in real dairy cream. The heavenly consistency is ice cream parlor worthy.


1 14-oz. can organic coconut milk, chilled
3/4 cup light brown sugar
1/2 cup organic natural peanut butter with sea salt
1 teaspoon good vanilla extract
3 tablespoons dark chocolate shavings


Prepare your ice cream maker ahead of time by freezing the canister overnight. You'll also need a good blender or Vita-Mix to whip the ice cream mixture.

Combine the chilled coconut milk and light brown sugar in a blender and whip until the sugar is dissolved. Add in the natural peanut butter and vanilla extract. Whip just until the mixture is creamy and frothy.

Note: If it's hot in your kitchen and the mixture is warm-ish, chill the mixture before adding it to the ice cream maker; it will freeze better if the mixture is good and cold.

Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister. 

Add in the shaved dark chocolate. 

Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.

Scoop into a freezable quart container, cover and freeze.

Makes roughly three cups of creamy gluten-free vegan ice cream. Serve in small single scoops, as it is rich.

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A quart of Gluten-Free Goddess Vegan Peanut Butter ice Cream
Summertime yum. Vegan peanut butter ice cream.

Karina's Recipe Notes:

This is the ice cream maker we use- it's not an expensive one; and it does a great job if the mixture is cold.

Light brown sugar adds a caramel undertone to the peanut butter flavor. I've made it with organic white cane sugar, too, but I prefer the brown sugar version.

If you use light coconut milk with less fat, you may need to add a scant pinch of xanthan gum. This helps vegan ice cream mixtures bind and become soft-serve smooth. Note you'll get a less creamy consistency.

My preference is to use lovely, organic natural style soft peanut butter with sea salt. If you use a no-salt peanut butter, you may need to add a tiny pinch of sea salt to your mixture for optimum peanut flavor. Taste test the mixture before you freeze it.

If you don't have dark chocolate (I use a 70% cocoa dark chocolate bar), try chopping up some vegan chocolate chips, or adding some gluten-free chocolate brownie crumbs, or gluten-free chocolate cookie crumbs instead.

For those of you without an ice cream maker you could try freezing this mixture by hand and stirring it every 15-20 minutes to help prevent ice crystals from forming. This is not ideal, but it can be done. You'll most likely need to soften the ice cream a bit before serving.

xox Karina


  1. Vegan Ice Cream DEFINITELY RULES!!!! :D This looks delicious! I would definitely top it with some chocolate love. <3

  2. Penny19:18

    I love this idea & am going to figure out a way to make it with a sugar alternative - probably agave - because I'm allergic to sugar.

  3. I'm a new vegan and this looks so good! I had no idea I could eat so well

  4. If I may share...I made a similar recipe this weekend, though with a few tweaks you might find interesting.

    I read on a vegan website (I am not vegan, but do have some dairy issues) that many vegan ice cream parlors in NYC (the only place around here you'd find such a thing) use cashew butter as a base. So here's my recipe that is taste-tested and approved!

    1 can coconut milk, organic
    2 eggs (optional -- must be local, organic, pastured, etc. to be able to have them raw))
    2 T honey
    2T cashew butter
    3 T cocoa powder, organic
    1-2 T vanilla

    I blend it really well, and dump into ice cream maker. At the very tail end, just as it is starting to freeze into thick, gooey yumminess, I melt 2-3 T peanut butter and drizzle it into the maker.

    Holy yum.

  5. I love peanut butter and ice cream, the two combined is divine! But, alas, I am dairy intolerant, and have yet to find a great alternative. I am going to have to try this ASAP!!!

  6. oh my this sounds deeeelicious! It's a few months til summer here and I can't wait to get out my ice cream maker and make this.

  7. such a delicious looking recipe! and thanks for the tip on TJ's coconut milk! guar gum is a no no for me too!

  8. The flavour sounds delicious... wondering if it could be done without the xanthum? Does this keep it from "crumbling?"

  9. I wish, but many people who are celiac also are nut intolerant esp. peanut butter.
    I love your recipes, wish that many of them I could use, but due to other allergies it is hard, so I substitute where I can. Thanks.

  10. For those of you avoiding peanut butter, see my Dark Chocolate Sorbet, Peach Ice Cream, Strawberry Chocolate Chip Sherbet, Nectarine Ice Cream and Roasted Banana Ice Cream, as well as my Coconut Ice Cream Triple Berry Parfait recipe. Under Desserts in the recipe index.

  11. What guar gum is not good for you?

  12. Guar gum is a laxative, and causes issues with those of us who are prone to IBS. I cannot tolerate it. I also don't care for it in baking.

  13. I couldn't find dark chocolate gluten, dairy, soy free? what brand and where should I look for it? They all mentioned, made on shared equipments which also process milk, wheat and soy.

  14. Melissa C.15:11

    YUM!!!! I am trying this as soon as I get more peanut butter. Karina, thanks for sharing!

  15. Look for Endangered Species, and Enjoy Life. Both make gluten-free dark chocolate. You can also use dark chocolate chips, chopped.

  16. Oh. My. Gosh. This is probably the best ice cream that my husband and I have ever had. It tastes like butter fingers!

    Thank you!

  17. Even though it's the middle of winter here in Australia, I am drooling over this recipe :) Karina, I've been a fan of yours for a long time, and now with the addition of so many vegan recipe's I'm kinda addicted to your blogs! Thanks for the inspiration and for sharing such beauty and integrity x

  18. This was amazing! I used almond butter and cut the brown sugar down to a 1/2c and added some stevia. I made a raw chocolate fudge sauce instead of the shavings. So good, thank you!!

  19. Anonymous03:20

    Hi Karina,
    Just wanted to say that your recipes are fantastic! I bake the 'fav blueberry muffins' yesterday for my husband and he loved it :) Thank you for sharing your recipes with us. I'm really itching to bake more of your muffins/cakes recipes but I'm having trouble finding sorghum flour here in Australia. Can I replace or double the amount of brown rice flour if the recipes have both sorghum and brown rice in it? I hope you can help please. thanks Karina.

  20. Thanks, Everyone, for the vegan ice cream love.

    Love the idea of using almond butter, or cashew butter.

    As for subbing sorghum- it's a medium weight flour- and in a recipe using brown rice flour as well, I'd make a blend of brown rice flour with some white rice flour to lighten it a tad, probably.

  21. Everything you do is pure beauty Katrina. Seriously - we have just stopped working to go make this peanut butter ice cream recipe. Kudos to you!

  22. Gosh!
    We really love the way you shot Peanut Butter Ice Cream - Vegan and Dairy-Free
    You are really not just a food blogger, we think that you are a professional food photographer.

    As a food photography site, we're always looking for best food pictures to feature on our site

    Why don't you submit yours and make other people hungry.
    You know it’s fun to make others hungry. Especially when they are so hungry they finally want to create your recipe. :)
    It is worth the try. :)

  23. Karina - I have to say thanks for this recipe! I've been searching for a good vegan ice cream recipe and, before now, only ended up with rock-solid mediocre tasting ice creams. However, your recipe is truly perfect! It stays soft in the freezer and has an amazingly smooth texture. Thank you thank you thank you!

  24. Ohhh man. I am SO excited about this ice cream that it makes me a little bit concerned. The mixture is currently churning, but I may have dipped a spoon already because WOWEE is that delicious! It's also super easy to make and vegan, which means it's inherently on a probably-should-make-more list of recipes in my head, but sooo delicious (before it's even ice-creamy!) that I'm a bit concerned I'll be tempted to make this more often than I should ;) So, in other words, wonderful job! REALLY delighted and eager to try it in the ice cream form. Thank you so much for sharing! xoxo


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