Vegan Chocolate Chip Peanut Butter Ice Cream


How about a healthy vegan ice cream recipe that you can make without an ice cream maker or frozen bananas?

(Update:  I also made it with an ice cream maker.  See bottom of the post for instructions.)

Well I found this Vegan Chocolate Chip Peanut Butter Ice Cream that’s the perfect solution for a soft, creamy vegan ice cream.

And, this awesome little treat only has 5 ingredients and can be prepared in a matter of minutes with a Vitamix or other blender.

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:


Baskin Robbins “Peanut Butter N’ Chocolate Ice Cream



  • 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, toxic 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, 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!



Feel Good About What You Eat | The Healthy Family and Home


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 #3:  This recipe made enough to fill a 5 x 9 glass bread dish about 1/2 full.  Don’t forget about a handy little ice cream scooper!

Tip #4:  If you want to reduce the amount of sugar content in the recipe, you could use non-gmo xylitol or raw organic coconut crystals for a reduced-sugar option.

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.


Chocolate Chip Peanut Butter Ice Cream (Vegan, Gluten-Free, Dairy-Free, No Refined Sugar) The Healthy Family and Home


  • 2 cans organic coconut milk - full fat (13.5 ounce cans)
  • 2/3 cups organic raw coconut crystals (or other granulated sugar)
  • 1 cup organic peanut butter
  • 2 teaspoons organic vanilla extract
  • 1/2 - 1 cup vegan/gf mini chocolate chips (Enjoy Life brand)


Step 1 Put coconut milk, sugar, peanut butter and vanilla into a Vitamix, or other blender, and blend until smooth and creamy.

Pour into a glass bread pan (optional: stir in chocolate chips not or wait and sprinkle them on top before serving).

Cover with plastic wrap and put in the freezer for approximately 2 - 4 hours or until hard and firm.

Store in the freezer or in the refrigerator if you prefer a soft-serve texture.

Sprinkle with chocolate chips before serving.



This recipe will make approximately 2 large servings or 4 small servings.

Recipe lightly adapted from:



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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 first time I made it, I was too lazy to dig the ice cream maker out from the very back of my cabinet.

Now that I have retrieved it, I will keep it where I can get to it easily and make sure the freezer bowl is kept in the freezer so I will be ready to make ice cream at a moments notice.

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.


If 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.

Now that I’ve discovered you can make delicious, creamy vegan ice cream without dairy, ice cream will be making a regular appearance.

I thought I wouldn’t be able to enjoy ice cream every again.

Now I can…life is good!







Vegan Peanut Butter Chocolate Chip Ice Cream | The Healthy Family and Home

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.


Clean Eating eCookbook | The Healthy Family and Home

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  1. zosia says

    Should you stir the ice-cream (if placed in the freezer) every hour or so for a few hours to avoid having it freeze into a block?

    • Karielyn says

      Hi Zosia! I didn’t have to take mine out of the freezer to stir (just to check on it every once in a while to see if it had hardened enough).

      The next time I make it, I’m going to use my ice cream maker and update the post with photos and directions from trying it that way.

      Thank you 😉

  2. zosia says

    Nevermind, Karina gave the instructions…

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

    Scoop into a freezable quart container, cover and freeze.

    • Karielyn says

      Hi Cathy! I’m thinking that it wouldn’t work because you really need the thick creamy coconut milk with the fat in it from the can. Coconut milk in a can is thicker and creamier than the boxed milk.

      In this recipe, it’s used to replace the “cream” you would normally have in dairy ice-cream.

      I’d hate for you to not be able to try it with the boxed coconut milk, but I’m afraid it wouldn’t come out with the same texture as with the canned :(

  3. says

    Hi Karielyn!

    Thanks for your thoughts! I was thinking that the canned milk is more creamy. I will get some of that for when I try this recipe!

    Great blog! :)

  4. Angela says

    Thank you so much for posting this recipe! Icecream was a huge weakness for me and frozen bananas were just not cutting it! I made this recipe today but melted the chocolate chips with a little coconut oil and lined my Popsicle moulds before pouring in the rest of he mixture. They are like peanut butter Hagen daz bars YUM!

    • Karielyn says

      Hi Angela! I’m so glad you liked it! I know what you mean about the frozen bananas…it’ really a great idea but it’s too sweet for me.

      I love your idea of making it with the popsicle moulds! I’ve had my eye on a stainless steel set at Amazon that I may go ahead and get.

      And, the “Hagen Daz” bars sound much better than ice cream in a bowl lol!

      Thanks for trying out the recipe and leaving feedback, I really appreciate it 😉

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