This recipe for creamy peanut butter vanilla dairy-free ice cream is a real treat and takes only a bit of prep time and freezing time to make it come together. For best results, freeze all of your utensils and liquid ingredients prior to making the ice cream, including the mixing bowl, whisk, and nondairy milks.
You will need:
- Large mixing bowl, metal is best
- 1 whisk
- Measuring cups and spoons
- Ice Cream maker or square metal baking dish, at least 2 inches deep
- Plastic wrap and an airtight flexible container to store the ice cream
If you do not have an ice cream maker, which you can find at most department stores or online, use the easy method described below. It won't churn out quite as airy and creamy as it would if you use an ice cream maker, but it is certainly still delicious!
If you prefer ice cream with more "mix-ins", be sure to let the ice cream fully freeze before folding in additional ingredients, such as chocolate chips, walnuts, or more peanut butter drizzled throughout.
Note: Xanthan gum is added to this recipe to prevent the ice cream from having an "icey" or un-smooth texture, but is totally optional.
- 1 cup granulated sugar, beet or evaporated can juice works best
- 2 tablespoons agave syrup or maple syrup
- 1/4 teaspoon xanthan gum (optional)
- 1/4 teaspoon salt
- 3 teaspoons vanilla extract
- 2 tablespoons vegan nondairy margarine or coconut oil
- 1 cup almond milk, soymilk, cashew milk, or hemp milk
- 1 cup full fat coconut milk
- 1/3 cup creamy natural peanut butter
As stated in the headnote, prepare all utensils by chilling in the freezer and make sure that your nondairy milks are very cold before starting. Prepare your ice cream maker if using, and if you don't have an ice cream maker, set aside an 8 x 8 inch metal baking pan and be sure to make enough room in your freezer so that the pan can lie flat in on your freezer shelf.
In your large, chilled mixing bowl, whisk together the granulated sugar, agave, xanthan gum if using, salt, and vanilla extract until totally combined and smooth throughout.
Whisk in the nondairy margarine or coconut oil, nondairy milk, coconut milk, and finally the creamy peanut butter.
Whisk vigorously to make smooth. Transfer the ice cream to an ice cream maker and process according to the manufacturer's instructions.
If not using an ice cream maker, pour the ice cream mixture into the square baking dish and cover lightly with plastic wrap. Place onto a flat surface of your freezer and chill for 20 minutes. Uncover, and using a metal whisk or electric hand mixer, vigorously stir the freezing mixture for about 30 second. Cover and freeze an additional 20 minutes. Keep repeating this process until the mixture is frozen throughout and the consistency of ice cream.
When the ice cream is frozen, transfer to a flexible airtight container and freeze for an additional 6 hours. Enjoy immediately and store up to 2 weeks in the freezer.