Creamy No-Churn Vegan Peanut Butter Ice Cream: Your Easy Homemade Indulgence (No Machine Needed!)

Prepare to discover your new favorite dessert! This no-churn vegan peanut butter ice cream is incredibly creamy, wonderfully dreamy, and remarkably simple to make. The best part? You don’t even need an ice cream maker to achieve this perfectly scoopable, rich treat. It’s truly a game-changer for homemade ice cream enthusiasts!

For every devoted peanut butter aficionado, this vegan no-churn peanut butter ice cream represents the ultimate indulgence. We begin with an exceptionally rich and velvety peanut butter base, then fold in generous amounts of salty roasted peanuts and decadent vegan chocolate chips. This combination elevates the flavor and texture, creating an experience that’s just a little bit more luxurious with every spoonful.

If the concept of “no-churn ice cream” is new to you, prepare yourself for an amazing culinary revelation. This ingenious method works by carefully incorporating light, airy whipped cream (in our case, a plant-based coconut cream) into the other ingredients. The whipped cream introduces essential air into the mixture, mimicking the churning process without the need for specialized equipment. The result is consistently soft, smooth, and easily scoopable ice cream that feels truly magical. It’s a testament to simple techniques yielding extraordinary results, making homemade ice cream accessible to everyone, regardless of their kitchen gadgets.

Why You’ll Fall in Love with This Vegan Peanut Butter Ice Cream Recipe

There are countless reasons why this vegan peanut butter ice cream consistently earns rave reviews and becomes an instant favorite:

• Completely Vegan & Dairy-Free. This recipe ensures that everyone, regardless of dietary restrictions or preferences, can indulge in a truly delicious ice cream experience. Unlike many traditional no-churn recipes that rely on dairy condensed milk and dairy whipped cream, we utilize readily available coconut-based alternatives. This makes our ice cream incredibly inclusive, perfect for those following a plant-based diet, managing lactose intolerance, or simply looking for a lighter, yet equally decadent, dessert option.
• Effortless No-Churn Preparation. Say goodbye to bulky ice cream makers and tedious churning! This recipe truly lives up to its “no-churn” name, meaning all you need are a few basic kitchen tools. An electric mixer (either hand-held or stand mixer), two mixing bowls, and a freezer-safe loaf pan or container are all the equipment required. This simplicity makes homemade ice cream a stress-free reality, even for busy weeknights or impromptu dessert cravings. It’s perfect for beginners and seasoned bakers alike, offering a shortcut to gourmet-quality ice cream.
• Irresistible, Crowd-Pleasing Flavor Profile. Is there any combination more universally adored than peanut butter and chocolate? This ice cream capitalizes on that classic, hard-to-resist pairing, making it a guaranteed hit at any gathering. The rich, nutty notes of peanut butter are beautifully complemented by the subtle bitterness and sweetness of chocolate, creating a harmonious and deeply satisfying taste. You’ll find this beloved combo in other popular treats like our Vegan Chocolate Peanut Butter Swirl Brownies, energizing No Bake Chocolate Peanut Butter Energy Bites, and delightful Chocolate Peanut Butter Blender Pancakes. This ice cream captures that same beloved essence in a cold, creamy form.

Essential Ingredients for Your Vegan Peanut Butter Ice Cream

Creating this decadent no-churn ice cream requires just a handful of key ingredients. For precise quantities and detailed instructions, please refer to the comprehensive recipe card below.

• Coconut Whipping Cream: This is the star ingredient that provides the luscious, airy texture of our no-churn ice cream. For the best results, I highly recommend using a high-quality brand like Nature’s Charm coconut whipping cream. Ensure it is well-chilled in the refrigerator overnight; this step is crucial as the solidified coconut fat is what allows it to whip into a light, stable cream.
• Sweetened Condensed Coconut Milk: This ingredient is vital for sweetness and contributes to the overall creamy consistency, preventing ice crystals. I also prefer the Nature’s Charm brand for its consistent quality. If you can’t find this specific brand, look for any vegan sweetened condensed milk made from coconut or oat milk.
• Creamy Peanut Butter: Opt for a standard, smooth, creamy peanut butter rather than natural, oil-separated varieties. The emulsified nature of standard creamy peanut butter ensures a consistently smooth texture in your ice cream without the risk of oil separation or grittiness. For those with peanut allergies, a smooth sunflower seed butter (like SunButter) makes an excellent and equally delicious substitute.
• Vegan Chocolate Chips: These add delightful pockets of rich chocolate flavor. Always check the label to ensure your chosen brand is certified vegan, as some chocolate chips contain dairy. Dark chocolate chips tend to work particularly well, offering a lovely contrast to the sweetness of the ice cream.
• Roasted Peanuts: Chopped roasted and salted peanuts provide a fantastic textural contrast and a pleasant salty crunch that beautifully complements the sweet peanut butter base. You can chop them to your preferred size – from finely crushed to larger chunks for more bite.

What If Vegan Sweetened Condensed Milk Isn’t Available Locally?

Finding vegan sweetened condensed milk can sometimes be a challenge, depending on your grocery store’s selection. If you’re unable to locate it in your local supermarket, don’t worry – you have a couple of excellent options. Many specialty health food stores, Asian markets, or larger organic grocery chains often carry brands like Nature’s Charm or other coconut/oat-based condensed milks. Alternatively, a quick search on Amazon or other online retailers will typically yield several viable options that can be delivered directly to your door.

Another fantastic solution, if you enjoy a bit of DIY, is to make your own at home! It’s simpler than you might think and gives you complete control over the ingredients. I have a reliable recipe for homemade vegan sweetened condensed milk that you can easily follow. This not only solves the availability issue but also ensures you’re using the freshest ingredients possible.

Step-by-Step Guide: How to Make No-Churn Vegan Peanut Butter Ice Cream

Ready to create your own luscious batch of homemade ice cream? Follow these straightforward steps for a truly delightful treat:

1. Prepare Your Ingredients and Equipment. This initial step is critical for success. Place your can of coconut whipping cream in the refrigerator overnight – at least 12 hours is ideal. This chilling period allows the coconut fat to solidify, which is essential for proper whipping. For even better results, chill your mixing bowl (preferably a metal one) and your electric mixer beaters in the freezer for at least 20 minutes before you begin. Colder equipment helps the coconut cream whip up more efficiently and maintain its volume.

2. Create the Whipped Coconut Cream. Once everything is thoroughly chilled, carefully open the can of coconut whipping cream. Scoop out the thick, solid cream from the top, leaving any clear liquid behind (you can save this liquid for smoothies if you wish). Transfer the solid coconut cream to your chilled mixing bowl. Using your electric hand mixer or stand mixer with the whisk attachment, beat the coconut cream on medium-high speed until it becomes thick, fluffy, and forms soft peaks. This usually takes about 3-5 minutes. Be careful not to overmix, which can sometimes cause it to become grainy.

3. Assemble the Ice Cream Mixture. To the whipped coconut cream, add the creamy peanut butter and the sweetened condensed coconut milk. Continue to beat the mixture on a lower speed until all ingredients are thoroughly combined and the mixture is smooth and homogenous. The consistency should be thick and creamy. Now, gently fold in your vegan chocolate chips and chopped roasted peanuts using a spatula. Mix just until they are evenly distributed throughout the ice cream base. Overmixing at this stage can deflate the whipped cream, affecting the final texture.

4. Freeze for Perfection. Carefully pour the prepared ice cream mixture into a freezer-safe container or a standard loaf pan. For an extra touch of visual appeal and flavor, sprinkle additional chocolate chips and chopped peanuts over the top. Cover the container tightly with a lid or plastic wrap, ensuring no air can get in (this helps prevent ice crystals from forming). Place the container in the freezer and allow the ice cream to set for a minimum of 4 to 6 hours, or ideally overnight, until it reaches a firm, scoopable consistency.

5. Serve and Enjoy! When you’re ready to savor your homemade treat, remove the ice cream from the freezer. Allow it to sit at room temperature for about 10 to 15 minutes before attempting to scoop. This brief softening period is crucial as it allows the ice cream to relax slightly, making it much easier to scoop and ensuring a wonderfully creamy, less icy texture. Once perfectly softened, scoop generously into bowls, waffle cones, or use as a delightful accompaniment to other desserts.

Tips for Achieving the Best No-Churn Vegan Peanut Butter Ice Cream

For an absolutely perfect batch of this creamy vegan peanut butter ice cream, keep these essential tips in mind:

• Thoroughly Chill the Coconut Cream. This cannot be stressed enough! The success of your no-churn ice cream hinges on well-chilled coconut whipping cream. The fat in coconut milk solidifies when cold, allowing it to whip into a stable, airy cream. If your cream isn’t cold enough, it won’t whip properly, resulting in a runny, soupy base rather than a light and fluffy one, and ultimately an icier final product. For best results, chill the can in the coldest part of your refrigerator for at least 12-24 hours. You can even place your mixing bowl and beaters in the freezer for 15-20 minutes beforehand to enhance the chilling effect.
• Opt for Standard Creamy Peanut Butter. While homemade peanut butter and store-bought natural varieties are delicious, they can sometimes separate oil, leading to a less consistent texture in your ice cream. For this recipe, it’s best to use a regular, emulsified creamy peanut butter – the kind that doesn’t require stirring before use. Its stable consistency ensures a perfectly smooth and creamy ice cream base.
• Allow for Proper Softening Before Serving. Patience is a virtue when it comes to serving homemade no-churn ice cream. Fresh from the freezer, it will be quite firm. Don’t skip the step of letting it sit at room temperature for 10 to 15 minutes before scooping. This brief softening period allows the ice cream to warm just enough to become wonderfully pliable and easy to scoop, ensuring that perfect, creamy mouthfeel and preventing bent spoons!
• Prevent Ice Crystals with a Tight Seal. To maintain that desirable smooth texture and prevent the formation of icy crystals on the surface, ensure your ice cream container is covered tightly. If using a loaf pan, press a layer of plastic wrap directly onto the surface of the ice cream before covering the pan with foil or another lid. This minimizes air exposure, which is the main culprit for freezer burn and ice formation.
• Don’t Overmix the Base. After incorporating the peanut butter and condensed coconut milk into the whipped cream, mix just until combined and smooth. Overmixing can deflate the air you worked so hard to incorporate into the coconut cream, leading to a denser, less airy ice cream. Gentle folding once the wet ingredients are combined is key.

Exciting Variations and Mix-Ins

This no-churn peanut butter ice cream serves as the perfect canvas for creativity! It was practically made for adding all sorts of delicious mix-ins and swirls. Feel free to get adventurous and customize it to your heart’s desire:

• More Peanut Butter Goodness: Fold in chopped vegan peanut butter cups for an extra boost of peanut butter and chocolate, or swirl in extra melted peanut butter just before freezing.
• Fruity Twists: Add a luscious ribbon of strawberry jam, raspberry preserve, or even a homemade blueberry compote for a classic PB&J inspired treat.
• Crunchy Additions: Beyond roasted peanuts, consider adding crushed pretzels for a salty-sweet crunch, chopped waffle cones, or even some vegan granola.
• Decadent Bites: Mix in chunks of vegan brownie, crumbled vegan cookies (like Oreos), or even toasted coconut flakes for added texture and flavor dimension.
• Candy & Sweets: If you enjoy a bit more sweetness and texture, consider folding in mini vegan marshmallows, a swirl of vegan caramel sauce, or a sprinkle of colorful vegan sprinkles.
• Different Nut Butters: Experiment with almond butter, cashew butter, or even a mixed nut butter for a unique flavor profile.
• Chocolate Overload: Instead of just chips, add a swirl of vegan fudge sauce, chunks of a favorite vegan chocolate bar, or a dusting of cocoa powder.

Delightful Serving Suggestions

While a simple scoop of this rich peanut butter ice cream in a crisp cone or a cozy bowl is undeniably perfect, its versatility allows for many more creative serving ideas:

• Classic Combinations: Pair it with other classic chocolate desserts like a slice of moist vegan chocolate cake, a rich chocolate sheet cake, or even warm vegan brownies for an ultimate dessert experience.
• Sundae Extravaganza: Build an epic vegan sundae! Top your scoops with a generous drizzle of my easy vegan caramel sauce, hot fudge, whipped coconut cream, more chopped peanuts, and a cherry on top.
• Salty-Sweet Harmony: Enhance the salty-sweet dynamic by crumbling some crushed pretzels over your ice cream for an addictive crunch.
• Creative Desserts: Use it to make delicious milkshakes, blend it into a smoothie for a decadent breakfast treat, or even serve it alongside a warm fruit crisp or apple pie.
• Affogato Style: For an adult twist, place a scoop in a mug and pour a shot of hot espresso over it for a vegan peanut butter affogato.

Storing Your Homemade Vegan Peanut Butter Ice Cream

To enjoy your delicious homemade peanut butter ice cream for as long as possible while maintaining its creamy texture, proper storage is key. Store your ice cream in an airtight container in the freezer. This minimizes exposure to air, which is the primary cause of ice crystal formation and freezer burn. If you initially froze it in a loaf pan, transfer it to a more suitable airtight container after it has set, or ensure the loaf pan is wrapped very tightly with multiple layers of plastic wrap and then foil. When stored correctly, your vegan peanut butter ice cream will remain fresh and delightful for up to two weeks. Beyond that, while still safe to eat, the texture might begin to degrade slightly. Avoid repeatedly thawing and refreezing, as this also affects the quality and can introduce more ice crystals.

More Irresistible Recipes for Peanut Butter Lovers

If you can’t get enough of that rich, nutty flavor, explore these other fantastic peanut butter-infused recipes:

• Decadent Vegan Peanut Butter Cake
• Energizing Peanut Butter Banana Overnight Oats
• Flavorful Homemade Thai Peanut Sauce
• Refreshing Fresh Spring Rolls with Peanut Ginger Sauce
• Irresistible Peanut Butter and Strawberry Jelly Compote Waffles (GF & Vegan)

We hope you absolutely adore this creamy, dreamy no-churn vegan peanut butter ice cream! If you try this recipe, we’d be thrilled if you could snap a photo and share it on Instagram, tagging #jessicainthekitchen. Your feedback means the world to us – please consider leaving a comment below and giving the recipe a star rating. Thank you for being a part of our culinary journey!

Peanut Butter Ice Cream

Servings:

8
servings

Prep Time:

10 minutes
mins

Chilling Time:

6 hours
hrs

Total Time:

6 hours
hrs
10 minutes
mins

This peanut butter ice cream is creamy, dreamy, and incredibly easy—you don’t even need an ice cream maker to make this no-churn recipe!

5 (from 5 ratings)

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Ingredients

• 1
  can coconut whipping cream,
  chilled in the fridge overnight (15 oz or 400 grams) (I used Nature’s Charm coconut whipping cream)
• 1
  can sweetened condensed coconut milk,
  11.25 oz or 320 grams (I used Nature’s Charm)
• 1
  cup
  creamy peanut butter,
  245 grams
• ¼
  cup
  chocolate chips,
  40 grams
• ¼
  cup
  chopped peanuts,
  roasted and salted (42 grams)

Instructions

• Place a can of coconut whipping cream in the refrigerator overnight. It’s also recommended to chill your mixer bowl and whisks in the fridge for 20 minutes prior to using them.
• Once chilled, remove the coconut whipping cream from the can and transfer it to a mixing bowl. Beat the cream using a mixer until it becomes thick and creamy.
• Add the peanut butter and sweetened condensed coconut milk to the whipped cream. Continue mixing until the mixture is creamy and smooth.
• Fold in the chocolate chips and chopped peanuts, making sure they are evenly distributed throughout the ice cream mixture.
• Pour the mixture into a freezer-safe container or loaf pan. Top with more chocolate chips and chopped peanuts.
• Place the container in the freezer and let the ice cream set for at least 4-6 hours or until it becomes firm.
• When you’re ready to serve the ice cream, take it out of the freezer and let it stand at room temperature for 10-15 minutes to soften slightly. Scoop the ice cream into bowls or cones, and enjoy!

Notes

Store your homemade peanut butter ice cream in an airtight container in the freezer for up to two weeks. If you store it in a loaf pan, be sure to wrap it tightly.

Calories:
551
kcal

,

Carbohydrates:
37
g

,

Protein:
14
g

,

Fat:
43
g

,

Saturated Fat:
23
g

,

Polyunsaturated Fat:
5
g

,

Monounsaturated Fat:
11
g

,

Cholesterol:
14
mg

,

Sodium:
211
mg

,

Potassium:
538
mg

,

Fiber:
4
g

,

Sugar:
28
g

,

Vitamin A:
106
IU

,

Vitamin C:
3
mg

,

Calcium:
147
mg

,

Iron:
2
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
American

Course:
Dessert

Author:
Jessica Hylton