Peanut butter ice cream made vegan with coconut milk, natural peanut butter and molasses. A pinch of flaky salt on top makes this naturally sweetened vegan ice cream addicting.
This is going to sound like an apology, and I really don’t mean it that way, but here goes: this ice cream is vegan. And sweetened entirely with molasses.
I’ve been re-thinking sugar in my life lately since I have a babe that wants to eat everything I’m eating. While I could hide ice cream, candy, and dessert and indulge on the couch during her nap time, something tells me that’s not right. Truthfully, I am trying to reign in my own sugar consumption.
I’m consuming more honey, maple syrup, molasses, and agave than ever before, so I’m pretty sure this is not a diet improvement. But, if Camille has a little lick of this ice cream while she’s on my hip, I won’t flip out over it because molasses has iron. And that is my justification for everything in life: vitaminz.
Peanut butter ice cream recipe
This peanut butter ice cream tastes like the inside of a Reese’s peanut butter cup (marry me already, will you?), and it’s loads easier than making a traditional ice cream custard base.
Ice cream should be simple to make (can I get an Amen?).
In a small pan, combine 1 can of coconut cream (not the same as full-fat coconut milk…but if all you can find is a little can of coconut cream, use it plus 3/4 of a can of full-fat coconut milk. I buy 15-ounce cans of coconut cream at Trader Joe’s (it’s the one with the brown label, and it’s the same thing I use for making coconut whipped cream here). Mix it with 1/3 cup of peanut butter and molasses, and stir in a touch of salt and vanilla extract. You’re done!
Churn, baby, churn. This is the cheap ice cream maker that I use. I’ve had it for years, and it works great!
Before serving, drizzle on a little extra molasses, a sprinkling of salt and peanuts (if you like).
You may also like my plain vanilla coconut milk ice cream recipe.
Salted Peanut Butter Molasses Ice Cream
This homemade peanut butter ice cream is perfect for the summer.
Ingredients
- 1 15-ounce can coconut cream
- 1/3 cup natural peanut butter (no sugar or salt added)
- 1/3 cup molasses (not blackstrap), plus extra for serving
- 1/4 teaspoon salt, plus extra for serving
- 1/2 teaspoon vanilla extract
- roasted peanuts, for serving
- ice cream cones, for serving
Instructions
- In a small saucepan, combine the coconut cream, peanut butter, molasses and salt. Turn the heat to medium low, and cook while stirring occasionally until everything melts together smoothly.
- Remove from the heat, and stir in the vanilla.
- Cover and chill the mixture entirely, at least 6 hours, preferably overnight.
- Pour into the bowl of your ice cream maker (follow the manufacturer's directions), and churn until it has the consistency of soft serve. It only takes about 15 minutes in my model.
- Scrape the mixture into a freezer-safe container, and freeze for about 30 minutes before serving. If serving much later, let it thaw on the counter for about 10 minutes before serving.
- Scoop ice cream, drizzle with molasses, sprinkle with salt and peanuts.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 668Total Fat: 32gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 12mgSodium: 435mgCarbohydrates: 92gFiber: 2gSugar: 84gProtein: 8g
Dannnggg that looks incredible! I definitely need to get an ice cream machine at some point so I can give this a try. Thanks for sharing, PINNED!!
hey girl this looks so yummy!
Love the sound of this, and the photos are gorgeous!!
I’m curious – why not blackstrap molasses? I remember another recipe of yours that called for molasses and you specified NOT blackstrap. I have a 1/2 gallon jug of it I bought…
Hey there, Kari! I find blackstrap molasses tastes like ham. Weird, I know. It’s just so strong. BUT, if you love it and are already used to that flavor, go ahead and use it. It’s way healthier anyway ;)
Great! Thanks for answering my question. Glad to know it’s just a taste preference and not because something strange will happen to the final results if I use blackstrap! ????
Blackstrap molasses is thrice boiled and therefore thicker and more bitter than regular molasses. It shouldn’t be used in most recipes unless specifically called for.
I’ve been rethinking the whole sugar thing too but one of the first things I thought of was ICE CREAM. Girl, you went and solved that one for me :) I hear Erin is paying you a visit this week, have SO MUCH fun! xoxo
OH YEAH! ERIN + TINA IN STL. Epic!!! <3
ooooooh this ice cream is so GORGEOUS and I looove that it’s vegan and naturally sweetened! I would neverrr have guessed!
I just stumbled across your blog…and in good timing. This looks so thick and creamy – just the way ice cream should be! Thank you for making it vegan. <3
Aww thanks so much, Emilie! It’s nice to meet you :)
I’m working right now. I came across this post. And now in my head is only this ice cream … But I must wait until the end of the working day … :(
I don’t have an ice cream maker so I used a can of coconut milk and made these into ice pops instead. (I think just coconut cream would make it difficult to get out of the molds.) It turned out very creamy and flavorful. I think I’ll try another batch with non-dairy milk next. Thanks for the inspiration!
This looks completely dreamy! Drooling!
The fact that I have all these ingredients on hand and an ice cream maker that has been used once, makes me think it is only appropriate to make this ice cream! This looks so incredible, peanut butter and molasses is such a wonderful combo! Pinned xx
The inside of a peanut butter cup?!!? OMG! This looks (and sounds) amazing!
This ice cream looks so delicious. I love eating ice cream <3 This recipe with salted peanut butter is interesting. I will try to prepare it asap. I prefer the small Italian gelateria or homemade ice cream. Can't wait, summer 2016 will be HOT :*
Is it possible to make this recipe without an ice cream maker?