No-Churn Dairy-Free Peanut Butter Ice Cream

Name: No-Churn Dairy-Free Peanut Butter Ice Cream
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 (13.5-ounce) cans full fat coconut milk, chilled overnight; 1/2 cup honey or maple syrup; 1/2 cup creamy peanut butter; 1/2 teaspoon cinnamon (optional); pinch salt

by Stephanie June 18, 2018

No-Churn Dairy-Free Peanut Butter Ice Cream, Vegan

I haven’t made ice cream in forever. I have an ice cream maker, but since I don’t keep my mixer out, it just seems like too much work to pull it out. And then of course, I can never remember to put the bowl of the ice cream maker in the freezer the night before I want to use it to freeze and I don’t have room to just leave it there. I know, such first world problems I have!

I’m totally onboard with no-churn ice cream recipes! I made this super easy no-churn ice cream a few weeks ago and it’s also dairy-free and vegan! Using delicious coconut cream which whips up just like whipped cream for the perfect ice cream base!

As wonderful as coconut milk is, you do have to do some planning ahead with it. For making coconut whipped cream, you only want the coconut cream from the milk and not the liquid. To do this, you can stick the cans in the fridge overnight and the cream and liquid will separate.

This ice-cream only has 5 ingredients. You can add in all sorts of things to kick it up. Chopped nuts, chocolate chunks, and other spices. And of your favorite ice cream toppings work well with this too!

Yield: 6 servings

No-Churn Dairy-Free Peanut Butter Ice Cream

Prep Time 15 minutes

Total Time 15 minutes

This homemade peanut butter ice cream is dairy-free and doesn't require an ice cream machine to make it!

Ingredients

2 (13.5-ounce) cans full fat coconut milk, chilled overnight
1/2 cup honey or maple syrup
1/2 cup creamy peanut butter
1/2 teaspoon cinnamon (optional)
pinch salt

Instructions

Remove the cans from the fridge and open them. Scoop out the coconut cream into a bowl and discard the liquid.
Use a handmixer to beat the coconut cream until it reaches whipped cream consistency and soft peaks form, about 5-10 minutes. Stir in the honey or maple syrup, peanut butter, cinnamon, and salt until just combined.
Transfer the mixture to a freezer-safe container and freeze at least 4 hours. Garnish with desired ice cream toppings like crushed nuts, chocolate syrup, or sprinkles!

Nutrition Information:

Yield:

Serving Size:

about 2/3 cup
Amount Per Serving: Calories: 351Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 134mgCarbohydrates: 33gFiber: 1gSugar: 27gProtein: 6g