Vegan Salty Peanut Butter Ice Cream Recipe

By Max Falkowitz
Updated Apr. 15, 2020
20150223-vegan-ice-cream-vicky-wasik-4.jpg
Photograph: Vicky Wasik

No-stir peanut butter adds incredible smoothness and body to this coconut-based ice cream. An extra dose of salt cuts through the sweetness and nutty duo of peanut and coconut. Peanut Butter and Company's Smooth Operator is a delicious and 100% vegan no-stir peanut butter.

Why this recipe works:

  • A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.
  • Corn syrup adds additional plush body to the base.
  • Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.

Notes: You can find coconut cream in Chinese and Southeast Asian groceries or online. Don't use cream of coconut or creamed coconut instead—they're different products and can't be substituted. If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.

Read more on the technique behind vegan ice cream.

Recipe Details

Vegan Salty Peanut Butter Ice Cream Recipe

Active 40 mins
Total 5 hrs
Serves 8 servings
Makes 1 quart

Ingredients

  • One 13.5-ounce can (about 1 3/4 cups) coconut milk

  • One 14-ounce can (about 1 3/4 cups) coconut cream (see note)

  • 1/4 cup "light" (clear)  corn syrup

  • 3/4 cup raw (turbinado) sugar (see note)

  • 1 cup no-stir peanut butter (see note)

  • 1 teaspoon vanilla extract

  • 1 1/4 to 1 1/2 teaspoons kosher salt, to taste

Directions

  1. In a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, add peanut butter, cover very tightly, and blend for 30 seconds. (Alternately add peanut butter to pot and use immersion blender.) Pour into an airtight container, then add vanilla extract and salt to taste.

  2. Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.

Special Equipment

Blender (upright or immersion), ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
623 Calories
37g Fat
71g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 623
% Daily Value*
Total Fat 37g 47%
Saturated Fat 22g 111%
Cholesterol 0mg 0%
Sodium 387mg 17%
Total Carbohydrate 71g 26%
Dietary Fiber 2g 7%
Total Sugars 63g
Protein 9g
Vitamin C 0mg 2%
Calcium 32mg 2%
Iron 2mg 13%
Potassium 368mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)