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vegan peanut butter chocolate coconut ice cream

Vegan Chocolate Peanut Butter Ice Cream

This vegan chocolate peanut butter ice cream is made with a base of coconut milk and naturally sweetened with maple syrup for a guilt free treat.
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Prep Time 5 mins
Cooling Time 4 hrs
Total Time 4 hrs 5 mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 331 kcal


  • 1 can coconut milk (15 oz) refrigerated overnight
  • 2 tbsp chocolate, melted
  • 3 tbsp natural peanut butter
  • 2 tbsp maple syrup
  • ½ tsp vanilla


  • Refrigerate the coconut milk overnight to allow it to be cold (firmer).
  • Scoop the coconut milk into the blender or food processor. You'll have to use a spoon and scrape the hardened coconut cream off the top and sides.
  • Add the maple syrup and vanilla to the blender or food processor and blend until combined well.
  • Add in the melted chocolate (microwave on 30 second intervals until it's melted), and peanut butter.
  • Pulse until the peanut butter and chocolate are incorporated, but stopping before it gets totally mixed in.
  • Scoop the ice cream out into a freezer safe container and place in the freezer for 4 hours to set.
  • Scoop out and enjoy!


Serving: 0.25recipeCalories: 331kcalCarbohydrates: 16gProtein: 5gFat: 29gSaturated Fat: 21gCholesterol: 1mgSodium: 69mgPotassium: 353mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 38mgIron: 4mg
Keyword chocolate peanut butter ice cream, chocolate peanut butter nice cream, vegan ice cream
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