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Vegan Peanut Butter, Chocolate Chip Ice Cream

Vegan | Gluten-Free | Soy-Free
Course Dessert
Keyword ice cream, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1 can full fat coconut milk
  • 2/3 cup sweetened condensed coconut milk*
  • 1/3 cup creamy, all natural peanut butter**
  • 1 dropper full liquid stevia
  • Pinch sea salt
  • 1/4 cup vegan chocolate chips** Enjoy Life or Lily's Stevia Sweetened


  1. Place everything except the chocolate chips into a blender and blend until fully combined. Add the chocolate chips and blend again for 2 – 3 seconds more, just to combine everything. Add batter to a chilled ice cream maker and churn for 15 - 20 minutes.

  2. Enjoy immediately or for a firmer ice cream, transfer to an air tight container with a fitted lid and freezer for 1 – 2 hours before serving.

  3. Store leftover ice cream in a sealed, airtight container in the freezer for up to 2 months.

Recipe Notes

*If you can't find sweetened condensed coconut milk in a store near you, here is a recipe to make your own: Homemade Vegan Sweetened Condensed Coconut Milk.
**Separation will occur in Natural Peanut Butter.  Make sure your peanut butter is well stirred before using.  If it is too oily, it will prevent the ice cream from becoming creamy.
***I prefer Enjoy Life Mini Chocolate Chips or for reduced sugar Lily's Stevia Sweetened Chocolate Chips.