Enjoy this homemade Gluten-Free Vegan Chocolate Chip Peanut Butter Ice Cream recipe made with only 6 clean, real food ingredients. It's the perfect plant-based dessert that can be made with or without an ice cream maker!
Gluten-Free Vegan Chocolate Chip Peanut Butter Ice Cream
How about a healthy vegan ice cream recipe that you can make with or without an ice cream maker or frozen bananas?
Well, 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 6 clean, real food ingredients and can be prepared in a matter of minutes using a Vitamix.
After that, it's ready to enjoy as a soft-serve treat or a little patience while waiting for it to harden in the freezer for scoopable ice cream.
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: 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).
It contains GMO dairy (cream, milk. whey), other GMO ingredients like high fructose corn syrup, corn syrup, refined salt and sugar, and emulsifiers.
My healthier version is plant-based, vegan, gluten-free, dairy-free, soy-free, egg-free and contains no refined sugar.
How To Make This Recipe With An Ice Cream Maker (Soft Serve)
How To Make This Recipe Without An Ice Cream Maker (Scoopable)
Expert Tips + Ingredient Substitutions
Here are some expert tips to make this recipe perfectly:
Tip #1: If you make the no ice cream maker version, 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 I have used mini chocolate chips and like that better - but either will work.
Tip #3: This recipe made enough to fill a 9 x 5 loaf pan 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 for a reduced-sugar option.
Tip #5: I used 100% organic peanut butter with no additives, sweeteners or salt...I'm not sure how it would taste if you used peanut butter with salt and/or added oils, sugar, etc.
Want More Healthy Plant-Based Ice Cream Recipes?
Check out these:
- Chocolate Peanut Butter Swirl Ice Cream
- Cacao Nib and Mint Chocolate Ice Cream
- Pumpkin Ice Cream and Brownie Parfait
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Gluten-Free Vegan Chocolate Chip Peanut Butter Ice Cream
For the ice cream mixture:
- 1 can organic full-fat coconut milk (13.5-ounce can)
- 1/2 cup organic peanut butter
- 1/3 cup organic coconut sugar
- 1 teaspoon organic pure vanilla extract
- 1 pinch Himalayan pink salt
For the add-in:
- 1/2 cup Enjoy Life semi-sweet chocolate chips
Prepare the ice cream mixture:
- Add all ingredients for the ice cream mixture to a Vitamix and blend until creamy and smooth.
- Transfer the ice cream mixture to an ice cream make and proceed according to your machine's instructions. At the indicated time per your ice cream maker, add the chocolate chip add-in and continue until the ice cream has a soft-serve consistency.
- Store in an air-tight BPA-free container in the freezer until ready to serve.
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
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!
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 😉
Cathy Bueti says
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! 🙂
Hi Cathy! Thank you and I hope you let me know how it turns out 😉
Cathy Bueti says
This recipe looks great! I have SoDelicious brand of coconut milk in the refrigerated section, not canned. Do you think that would work?
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 🙁
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?
Hi Zosia! You can either place it in the freezer and remove it every hour or so to stir it to help reduce ice crystals as you just mentioned. Or, if you do have an ice cream maker, you can churn it according to your machine's directions, usually 15-20 minutes until it reaches soft-serve consistency, then transfer it to a 9 x 5 loaf pan, cover, and freeze.
Thanks for your question and I hope that helps!