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Vegan Peanut Butter and Chocolate Chip Ice Cream

This recipe crafts a rich, dairy-free peanut butter and chocolate chip ice cream using a creamy cashew base. It combines smooth peanut butter, melted cocoa butter, and coconut milk, churned to perfection with bits of bittersweet chocolate, offering a decadent vegan treat.
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Total Time 45 minutes
Servings: 8 people
Course: Snack
Cuisine: American
Calories: 3291.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup raw unsalted cashews
  • 1 cup granulated sugar
  • 1/4 cup cocoa butter
  • 2 tbsp. plus 2 tsp. coconut oil
  • 1/2 tsp. kosher salt
  • 2 tbsp. plus 2 tsp. smooth all-natural peanut butter
  • 3 tbsp. unrefined peanut oil
  • 1/4 cup finely chopped bittersweet chocolate
  • 1 cup plus 2 Tbsp. coconut milk

Equipment

  • 1 Ice Cream Maker Essential for proper churning and texture.
  • 1 High-Speed Blender For achieving a silky smooth cashew base.
  • 1 Saucepan To gently melt cocoa butter and coconut oil.
  • 1 Whisk or Spatula For mixing and folding ingredients.
  • 1 Airtight Freezer Container For storing the finished ice cream.

Method
 

  1. Soak the raw cashews in hot water for at least 30 minutes, or cold water for 4 hours/overnight, then drain well.
  2. In a high-speed blender, combine the drained cashews with coconut milk and granulated sugar; blend until completely smooth and creamy, scraping down sides as needed.
  3. In a small saucepan, gently melt the cocoa butter and coconut oil over low heat until fully liquid.
  4. Pour the melted fats into the blender with the cashew mixture, add the smooth all-natural peanut butter, unrefined peanut oil, and kosher salt.
  5. Blend again until all ingredients are thoroughly combined and the mixture is silky smooth.
  6. Transfer the ice cream base to an airtight container and chill in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
  7. Once thoroughly chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
  8. During the last few minutes of churning, add the finely chopped bittersweet chocolate, allowing it to distribute evenly.
  9. Transfer the churned ice cream to an airtight freezer container and freeze for an additional 2-4 hours, or until firm.
  10. Serve scoop by scoop and enjoy this rich, homemade vegan treat.

Notes

Achieving a truly creamy vegan ice cream hinges on the cashew base; ensure cashews are soaked for at least 4 hours, or ideally overnight, then blended until completely smooth. The quality of your cocoa butter significantly impacts the final mouthfeel and flavor. When incorporating the chocolate, ensure it's finely chopped for even distribution and a pleasant textural contrast. Thoroughly chill your base mixture before churning – this is crucial for the ice cream maker to work efficiently and produce a smooth, not icy, result. For an enhanced peanut flavor, consider gently toasting a small portion of the unrefined peanut oil before adding it to the mixture, allowing it to cool before combining. Adjust salt to balance the sweetness.