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No-Churn Vegan Double Chocolate Peanut Butter Ice Cream

No-Churn Vegan Double Chocolate Peanut Butter Ice Cream


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.


  • 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


  1. On low heat, melt the chocolate bar.  Set aside.
  2. To blender add: coconut milk, maple syrup, xanthan gum and peanut butter.  Blend for 30 seconds.
  3. Add melted chocolate and salt.  Blend until smooth and creamy.
  4. 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.


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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