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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
- 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.
- 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}.
- 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!
