Chocolate Peanut Butter Ice Cream

Here is a delightfully decadent ice cream that will  make you feel 10 years old again. If you don’t believe me, go ahead and whip up a batch. Put it in a cone and take it outside on a sunny afternoon. The sweet-and-salty magic should transport you, especially if you savor it just long enough that it begins to melt slightly onto your hand.

I’ve already told you how much I like peanut butter, so it shouldn’t be surprising that chocolate peanut butter was one of my first adventures after I obtained a lovely ice cream maker earlier this year. Making the dessert myself gave me the opportunity to upgrade the waxy milk chocolate surrounding my old favorite Reeses cups for a luscious deep chocolate cream.  I start this ice cream with a classic chocolate base, and then swirl in creamy peanut butter at the very end. The result is a marbled ice cream, with distinct strands of peanut butter running through it. The flavor and texture contrast is what makes this ice cream stand out from the crowd.


Vegan ice cream might sound like a challenge, since ice cream typically relies on whole milk, cream, and eggs to provide its soft, rich texture.  However, with some help from some soy creamer and arrowroot powder, you will get that creamy, thick ice cream texture without the cholesterol.  The chocolate in this recipe also lends a helping hand, enriching the custard and keeping the dessert soft and easy to scoop.

Chocolate Peanut Butter Vegan Ice Cream

Yield: 1 quart

1 cup soy milk, divided
2 tbsps arrowroot powder
2 cups non-dairy creamer (see note)
3/4 cup sugar
1/4 cup cocoa powder
1/2 cup vegan chocolate chips
1 tbsp vanilla extract
1/2 cup creamy peanut butter

1. In a small bowl, combine 1/4 cup of soy milk with the arrowroot powder. Set aside.
2. Add creamer, remaining 3/4 cup soy milk, cocoa powder, and chocolate chips to a small pot. Heat over low, stirring frequently, until the chocolate melts. Bring to a boil, and immediately remove from heat. Add the arrowroot-milk mixture and stir. Add vanilla extract.
3. Transfer the mixture to the refrigerator, and let chill thoroughly for at least 2-3 hours.
4. Freeze according to your ice cream maker’s instructions. In the last two minutes of churning time, add 1/4 cup peanut butter, and continue to churn until it is distributed through the ice cream.
5. Transfer churned ice cream to a container. Spoon the last 1/4 cup peanut butter in ribbons over the top of the ice cream. Use a knife to swirl the peanut butter gently into the ice cream, as you would swirl a marble cake. Drizzle with additional peanut butter to serve, if desired. Enjoy!

NOTES: This recipe works very well with Silk soy creamer. I have also made it with Mimicreme, which gives a slightly nuttier flavor. If you are using sweetened Mimicreme, reduce the sugar to 1/2 cup, because it is substantially sweeter than Silk creamer.

If you are not a fan of the chocolate peanut butter combination, omit the peanut butter, and you will have yourself a delicious chocolate ice cream. Or better yet, replace the peanut butter with chilled chocolate fudge sauce. Now you’re talking!


26 thoughts on “Chocolate Peanut Butter Ice Cream

  1. What/!???! This looks positively sinful! Great job!! Have you tried using the coconut creamer that SO Delicious came out with? I wonder how it would come out. Nice recipe.

    • Hi Noelle- Yes, sinful, but delicious! I’d say it’s worth it. 🙂 I haven’t tried the SO Delicious coconut creamer, but I think this recipe is pretty flexible, so I’m sure it would be great. If you try it, let us know how it goes! I will update this if I try out different vegan creamers in the future.

  2. I can’t even look at this beauty without my eyes rolling in the back of my head and my arms reaching towards the screen trying to have a go at it. why are you doing this to me?

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  4. Chocolate and peanut butter…a match made in heaven! Or hell, depending on your waist size! lol

    Seriously, this looks so delicious I feel like I could pull it right out of the screen and eat it. I will have to keep this recipe on hand for when I get my ice cream maker (heavy hinting to the honey for Christmas time…lol!) Hey, he’s no dummy…he’s a HUGE ice cream fan. More than me, I think!

  5. So, somehow I convinced my mother to make this for me. She’s not a vegan, but I think this recipe may have converted her. The ice cream was DELISH. We couldn’t stop eating it – seriously dangerous. My mother stated that it was very easy to make, and even SHE was able to find all of the ingredients in the middle of Iowa…(otherwise known as hog country). THANKS for sharing!

    • I’m glad you and your mother liked it, Stacy! It’s great that you could find the ingredients. Soy creamer and soy milk are becoming so easy to find these days; it makes me happy. Thanks for stopping by and leaving a comment. 🙂

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    • Hi Elizabeth- Yes, you should definitely try it with one of those two milks! I think it will almost surely work just fine.

      For the soy milk, I think you could try either coconut or almond as a substitute. It may subtly alter the flavor profile, but I think it will be a tasty variation. I might start with almond milk if it were up to me, since I think it will be less likely to impart a strong flavor.

      I would still try to use a “creamer” product for the 2 cups that this recipe calls for. I think Mimicreme is soy-free, for example, and perhaps there are other brands as well offering a similar product. If you can’t find any non-soy non-dairy creamer, then replace it with full-fat coconut milk (rather than almond milk). You want something with the thicker, creamier consistency that comes from a higher-fat product. You might get a little bit of coconut flavor coming through, but I think it will remain super delicious.

      Let us know how it goes!

  7. I needed a soy ice cream base to make a coffee ice cream, so I decided to use this one. It’s a nice simple recipe I didn’t even have to change much to make it coffee, I just used 1/4c nutella instead of coco powder for the hazelnut/chocolate flavor and then instead of vanilla extract I added a shot of espresso and a tablespoon of kahlua.
    I like the idea of adding the arrowroot as the thickening agent, have you tried it with cornstarch for a cheaper thickening agent or is it too starchy?

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  10. Been a couple of years since I have had dairy based ice cream but this sure seems exactly like I remember it. Thanks for posting it.

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