No Churn Dairy-Free Peanut Butter Chocolate Chip Ice Cream

No Churn Dairy-Free Peanut Butter Chocolate Chip Ice Cream {Free from: dairy, gluten and grains, eggs, and refined sugars}

5 from 8 reviews

A fruit-sweetened vegan peanut butter ice cream loaded with peanuts and chocolate chips. Optional chocolate drizzle. No churning required.


  • 1½ cups non-dairy milk {I used unsweetened vanilla almond milk}
  • 1 cup soft dates {pitted}
  • 1 cup creamy peanut butter {preferably organic}
  • 1 tsp salt
  • 1 tsp pure vanilla extract


  • ½ cup peanuts {raw or roasted, not salted -- unless you like salty ;) }
  • ¼ cup chocolate chips
  • + extra for sprinkling {optional}
  • + a bit of melted chocolate chips for drizzling


  1. Place all ice cream ingredients in a blender and blend until the mixture is smooth and uniform {a power blender would work best -- I used my Vitamix -- but a regular blender will work too, just keep at it patiently until the mixture is very smooth}. Throw in the add-ins and pulse a few times to mix them through.
  2. Pour ice cream into a freezer-safe container {I just used a glass bowl for this one}. Sprinkle with extra toppings if you like. Cover and place in the freezer to firm up overnight {or at least 5-6 hours}.
  3. Allow ice cream to thaw out on the counter for a little prior to scooping {or divide into individual portions like this to begin with if you prefer}. Drizzle with some melted chocolate if you like and enjoy!