No-Churn Vegan Double Chocolate Peanut Butter Ice Cream-an irresistible velvety ice cream made with creamy peanut butter, pure chocolate and tiny bits of chocolate chips. This simple homemade ice cream is dairy free and gluten free. A delicious summer treat for serious chocolate obsessed lovers!
How to Easily Make No-Churn Vegan Double Chocolate Peanut Butter Ice Cream
Making homemade vegan ice cream is easier than it looks! This No-Churn Vegan Double Chocolate Peanut Butter Ice Cream is so easy to make a child can whip it up!
Actually, a child did make this! For a fun summer project, my daughter and I created 6 No-Churn Vegan Ice Cream recipes.
We even put together a No-Churn Vegan Ice Creams E-Book with 2 bonus recipes, Marvelous Mocha and Peachy Mango. This way, you can get all the recipes in one place.
I found all my ingredients at my local grocery store, then melted chocolate, mixed everything together in a blender and poured the mixture into a loaf pan. I then stirred in mini chocolate chips and froze the loaf pan.
For a soft serve ice cream freeze for 4-5 hours and for a “firm” ice cream freeze for 5-6 hours or overnight.
When you are ready to serve, thaw out vegan ice cream for 5-10 minutes.
How do you get Homemade Vegan Ice Cream creamy?
To get vegan ice cream velvety smooth, you need a good base. I use full fat coconut milk, maple syrup and xanthan gum. You can use this base for any vegan ice cream.
What is xanthan gum? Xanthan gum is made by fermenting corn sugar with the Xanthomonas campestris bacterium. It is a thickener and when added to coconut milk, it acts as an emulsifier to help the ingredients blend more effectively. The xanthan gum prevents your ice cream from getting icy, a typical problem in vegan ice creams.
The pure melted chocolate gives an extra boost of chocolatey creamy texture.
Is Homemade Vegan Ice Cream Tasty?
Absolutely! This No-Churn Vegan Double Chocolate Peanut Butter Ice Cream is deliciously creamy and addictive.
We all know that chocolate is King and chocolate with peanut butter, well, let me tell you, it is the perfect marriage of sweet and salty.
This homemade vegan ice cream is the perfect obsession for chocolate peanut butter fanatics, including my family!
When I took my first bite into this No-Churn Vegan Double Chocolate Peanut Butter Ice Cream my taste buds were fooled into thinking this was some kind of premium store bought ice cream! Seriously! It’s that good!
If you want to add extra levels of texture, chop up some roasted almonds and Vegan Chocolate Peanut Butter Cups and fold them in before freezing.
Scoop this deliciousness onto sugar cones for the perfect summer treat.
For more easy No-Churn recipes, be sure to check out my:
- No-Churn Vegan Strawberry Ice Cream
- No-Churn Vegan Meyer Lemon Ice Cream
- No-Churn Vegan Mint Chip Ice Cream
- No-Churn Vegan Double Chocolate Peanut Butter Ice Cream
- No-Churn Blueberry Acai Ice Cream
Want all the recipes in one place? Check out The No-Churn Vegan Ice Creams E-Book which includes all of Nurture My Gut’s No-Churn Recipes plus 2 bonus recipes.
Now let’s put those chocolate cravings to an end with this No-Churn Vegan Double Chocolate Ice Cream.
This chilled velvety chocolate dessert with a hint of chocolate chips mixed together with peanut butter is going to be your new obsession! Trust me on this one!
If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture @nurturemygut on Instagram. I love to see your kitchen skills in action!
Want more No-Churn Vegan Recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes.
No-Churn Vegan Double Chocolate Peanut Butter Ice Cream
- Total Time: 0 hours
- Yield: 6 1x
Description
No-Churn Vegan Double Chocolate Peanut Butter Ice Cream-an irresistible velvety ice cream made with creamy peanut butter, pure chocolate and tiny bits of chocolate chips. This simple homemade ice cream is dairy free and gluten free. A delicious summer treat for serious chocolate obsessed lovers! This recipe is included in the delicious No-Churn Vegan Ice Creams E-Book which includes 8 creamy ice cream recipes.
Ingredients
- 1 can full fat coconut milk (13.66 ounces)
- 1/2 cup maple syrup
- 1 teaspoon xanthan gum (optional)
- 1/2 cup smooth peanut butter
- 2 ounce bar pure chocolate bar
- pinch of salt
- 1/2 cup dairy free mini chocolate chips
Instructions
- On low heat, melt the chocolate bar. Set aside.
- To blender add: coconut milk, maple syrup, xanthan gum and peanut butter. Blend for 30 seconds.
- Add melted chocolate and salt. Blend until smooth and creamy.
- Pour mixture into a loaf pan, pour in mini chocolate chips and stir. Cover with foil and freeze until firm. For a soft serve ice cream freeze for 4-5 hours and for a “firm” ice cream freeze for 5-6 hours or overnight.
Notes
Some have left the xanthan gum out in this recipe and it still works great.
Optional: add 1/3 cup chopped roasted almonds
This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.
- Prep Time: 7 mins plus freezing
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Hi Esther,
If my coconut milk contains guar gum, do I still need to add the xanthan gum?
Thank you for your website! My family has been gluten free and mostly dairy free for many years now, but I just discovered you.
We love your grain free tortillas and grain free everything dough pizza!
★★★★★
Hi Rachel,
I am so glad you have been enjoying the grain free tortillas and pizza! In this recipe, you can omit the xanthan gum if you don’t have it. I can’t wait to hear how you enjoy this recipe. Also, I just put together a No-Churn Vegan Ice Creams E-Book that includes all my vegan no-churn ice cream recipes plus a few bonus ones called Peachy Mango & Marvelous Mocha. It is on sale until this Sunday for only $5. Here is the link if you want to check it out: https://shop.nurturemygut.com/collections/ebooks/products/no-churn-vegan-ice-creams-e-book
We love the ice cream 🍨, but I think it is a bit gummy because of the guar gum and the xanthan gum. I will either omit the xanthan gum or find a coconut milk without the guar gum. I think the texture will be better.
★★★★★
Hi Rachel,
I am so glad to hear that you enjoy the ice cream recipe! In this recipe, you can leave it out. Someone let me know they made it without the xanthan gum and it came out great.
I will make a note in the recipe. Warmly,
Ester
Hi there! So this recipe looks extremely yummy. I just have two questions for you.
1. Do you chill the coconut milk before using and then use the cream part or just put the whole can in?
2. What kind of chocolate did you use? (Semi-sweet, dark, etc.)
Looking forward to trying this! Thanks so much for posting it!!
HI Molly,
I did not chill the coconut milk before using and I used the whole can. I used Enjoy Life Semi-Sweet Dairy Free Chocolate Chips for this recipe. Let us know how you like this! It is one of my favorite ice cream recipes! Warmly, Ester
This is one of the best peanut butter ice cream I have ever tried. The chocolate chip was a great addition. Thank you for sharing your recipe. Looking forward to your other vegan ice cream recipes.
So glad that you enjoyed this! My daughter has made this recipe twice already! It sure if a favorite in our home too! Adding roasted almonds also tastes great in this recipe! Thank you so much for sharing your results! Xoxo,Ester