Vegan peanut butter ice cream made with coconut milk, natural peanut butter and molasses. A pinch of flaky salt on top makes this naturally sweetened vegan ice cream addicting.
Vegan peanut butter ice cream:
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. Yes, super sweet, rich almost slightly bitter molasses: the best thing in my naturally-sweetened pantry!
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 at the same time.
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: vitamins, haha.
Vegan peanut butter ice cream ingredients:
- coconut cream: You need the big 15.5 ounce can of coconut cream. Two smaller cans of coconut cream will work, too! Just don’t buy coconut milk, it’s not the same. Coconut cream is truly only the fat skimmed from the surface of coconut milk. It makes the creamiest ice cream ever!
- peanut butter: Try to find natural peanut butter that only has the ingredient ‘peanuts.’ A bit of salt is okay, but just try to avoid added sugars and oils.
- molasses: Listen up, this is very important: do not buy blackstrap molasses. Blackstrap molasses tastes like ham, and you will not like it. Yes, it has more iron, but it’s also not good, hah! Buy regular molasses, the kind you would use for old fashioned chewy molasses cookies.
- vanilla extract
- roasted peanuts:
- ice cream cones: also very optional, because many have sugar in them.
This vegan 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?).
How to make vegan peanut butter ice cream:
- Combine: This vegan ice cream comes together on the stovetop first. We have to combine everything over heat so that it melts together. In a small saucepan, combine the coconut cream, peanut butter, molasses, salt and vanilla extract.
- Stir: Now, stir this mixture together over medium heat until it’s homogenous. That’s it! You’re doing making your ice cream!
- Freeze: It’s time to freeze your ice cream. Follow your ice cream maker’s instruction manual for this. After churning, it’s best to freeze for 1-2 hours before scooping and eating.
More info about coconut cream:
Coconut cream is 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. Or, use two small cans. I buy the 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 the coconut cream for my first birthday cake frosting).
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.
- 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
- 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.
coconut cream: You need the big 15.5 ounce can of coconut cream. Two smaller cans of coconut cream will work, too! Just don't buy coconut milk, it's not the same. Coconut cream is truly only the fat skimmed from the surface of coconut milk. It makes the creamiest ice cream ever!
peanut butter: Try to find natural peanut butter that only has the ingredient 'peanuts.' A bit of salt is okay, but just try to avoid added sugars and oils.
molasses: Listen up, this is very important: do not buy blackstrap molasses. Blackstrap molasses tastes like ham, and you will not like it. Yes, it has more iron, but it's also not good, hah! Buy regular molasses, the kind you would use for old fashioned chewy molasses cookies.
ice cream cones: very optional, because many have sugar in them.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 668Total Fat: 32gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 12mgSodium: 435mgCarbohydrates: 92gFiber: 2gSugar: 84gProtein: 8g