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

No Churn Dairy-Free Peanut Butter Chocolate Chip Ice Cream


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6-7 small servings
  • Category: Ice Cream
  • Method: No Churn
  • Cuisine: Dessert

Description

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


Ingredients

  • 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

Add-Ins:

  • 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

Instructions

  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!
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