Vegan Chocolate Chip Peanut Butter Ice Cream…a clean eating Vitamix recipe made with real food ingredients and it’s vegan, gluten-free, dairy-free, egg-free and contains no refined sugar.
How about a healthy vegan ice cream recipe that you can make with or without an ice cream maker or frozen bananas?
Well I found this Vegan Chocolate Chip Peanut Butter Ice Cream that’s the perfect solution for a soft, creamy vegan ice cream and have fallen in love with it.
And, this awesome little treat only has 5 ingredients and can be prepared in a matter of minutes using a Vitamix.
After that, all that is required is a little patience while waiting for it to harden in the freezer.
I actually prefer mine in a soft-serve texture so I left it out a little longer before serving it and store it in the refrigerator instead of the freezer.
And believe it or not, I do have an ice-cream maker, but was too lazy to use it for this recipe, so the other benefit is that you can still make this even if you don’t have an ice cream maker.
Now we all know that ice cream is a dairy product that is full of milk, cream and eggs, but some traditional ice creams can have other unwanted ingredients lurking in their lists.
Here’s an ingredient list for Baskin Robbins “Peanut Butter N’ Chocolate” Ice Cream:
S.A. D. (Standard American Diet) Baskin Robbins “Peanut Butter N’ Chocolate Ice Cream Ingredients:
Ingredients: CREAM, NONFAT MILK PEANUT BUTTER RIBBON (PEANUTS, COTTONSEED AND/OR PEANUT OIL, HIGH FRUCTOSE CORN SYRUP, SALT), SUGAR, CORN SYRUP, CHOCOLATE LIQUOR AND COCOA PROCESSED WITH ALKALI, WHEY POWDER, EMULSIFIER/STABILIZER BLEND (CELLULOSE GUM, MONO AND DIGLYCERIDES, GUAR GUM, CARRAGEENAN, POLYSORBATE 80).
- Cream/Non-Fat Milk/Whey Powder – if it’s not organic or the milk you are consuming is not coming from a local, family farm, it’s highly likely the milk is coming from factory-farmed cows that have been given antibiotics, hormones, fed GMO grains, etc.
- Salt – highly processed and refined iodized salt
- Sugar – refined, highly processed, bleached sugar
- High Fructose Corn Syrup/Corn Syrup – corn is a well know and documented GMO ingredient. Unless it is labeled “organic” or is labeled “Non-GMO Project Verified”, we can only assume it’s made from GMO corn.
- Carrageenan – a synthetic emulsifier and questionable food additive that is linked to digestive disorders and even cancer (source)
This healthier version is vegan, gluten-free, dairy-free, egg-free and contains no refined sugar.
Want more healthy dessert recipes? Check out Vegan Chocolate Peanut Butter Swirl Ice Cream, Cacao Nib and Mint Chocolate Ice Cream, Pumpkin Ice Cream and Brownie Parfait or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Coconut Milk (Coconut):*
- healthy source of medium-chain fatty acids
- can help to reduce cholesterol
- high in lauric acid
- excellent source of manganese at 60% dv and iron at 11% dv
- 2 tbs gives you 4.6 g of fiber
5 Fast Facts About Peanuts (Peanut Butter):*
- excellent source of vitamin E
- high in folate
- contains tryptophan which helps fight depression
- good source of fiber
- excellent source of protein with 9 g per tablespoon
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Where to Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:
Tip #1: When you remove the ice cream from the freezer, it will be frozen solid and hard as a rock and you won’t be able to immediately scoop it out. Let it sit out on your counter just long enough to be able to scoop it out easily. If you prefer your ice cream to have a soft serve texture, just leave it out a little longer until it gets softer or you could even store it in the refrigerator so it stays softer.
Tip #2: The first time I made this, I added the chocolate chips in right before I put it in the freezer and they all pretty much sank to the bottom of the dish. So I just sprinkle some extra ones on the top of the ice cream after I dished it up. The first time I make it I used regular chocolate chips, but every time since have used mini chocolate chips and like that better – but either will work.
Tip #5: I used 100% organic peanut butter with no additives…I’m not sure how it would taste if you used a peanut butter with salt and/or added oils, sugar, etc.
Want to make it with an ice cream maker?
Update: I tried it later with an ice cream maker.
Even though the consistency was pretty much the same (soft-serve), it was a little more fluffy and airy than without the ice cream machine.
Time-wise, it actually took less time to make it in the machine than waiting for it to harden in the freezer.
The machine I have is a Cuisinart Frozen Yogurt, Sorbet and Ice Cream Maker and I’ve had it about 5 – 6 years. I think they have upgraded it and there is a newer model out that looks different from mine, but it would be the one I would buy if I needed to get another one.
I kind of had it put away because when I bought it, I was using organic milk to make our ice cream at the time and since I don’t anymore, it’s just been hanging out in the cabinet.
If you make the ice cream with an ice cream maker, just follow the same ingredients and directions listed above, except instead of pouring the mixture into the glass dish, pour it into your ice cream maker and follow the directions specific to your machine, including the appropriate time to add the “add-ins” such as the chocolate chips.
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