Date-Sweetened Chocolate Peanut Butter Ice Cream (Vegan)

This vegan chocolate peanut butter ice cream is made healthier and naturally sweetened with dates, but comes out so creamy and decadent! It’s a crowd favorite flavor that is so easy to make.

Chocolate and peanut butter are one of my favorite dessert combinations and it’s my go-to flavor for ice cream. There’s nothing more decadent and wonderful, and the added peanut butter elevates the taste of plain chocolate ice cream like nothing else.

I started making my own version after someone gifted me an ice cream maker, and it’s seriously so ultra-creamy and delicious and I love that I get to enjoy it more often at home.

Vegan Chocolate Peanut Butter Ice Cream Recipe

What makes this homemade ice cream different is that it’s made healthier by using Medjool dates to sweeten, instead of sugar! It’s such a fantastic swap for your typical sugar-loaded ice cream without sacrificing the flavor at all. Plus – it tastes just as delicious as a store-bought version!

Plus, ice cream is typically made with some kind of milk, heavy cream, and/or egg yolks, but this one uses coconut milk to make it vegan but it’s still ultra creamy and decadent.

Watch a Short Video of This Recipe

Ingredient Notes

• Natural Delights® Medjool Dates: These are already pitted, but if yours aren’t already, make sure to pit them before using them. This is my favorite go-to brand of Medjool dates because they are consistently amazing in quality and flavor. Plus, I love their commitment to sustainability in every step of their manufacturing process.
• coconut milk: Make sure to use full-fat coconut milk from the can for that ultra creamy texture. If you are able to consume dairy, half-and-half also works great.
• peanut butter: Use creamy peanut butter without added sugar.
• cocoa powder
• vanilla extract
• sea salt: Adding salt to dessert recipes actually gives it a sweeter flavor without adding any sugar!
• semisweet chocolate chips: This is optional but I love adding chocolate chips for that delicious crunch in between the creaminess.

Step-by-Step Instructions

1. Make sure your ice cream maker bowl has been frozen for at least 12 hours.
2. Place the Medjool dates in a bowl and cover with hot water for 10 minutes to soften.
3. Drain and place in a blender or food processor. Add coconut milk, peanut butter, cocoa powder, vanilla extract, and sea salt, and blend until smooth.
4. Pour into your ice cream maker and churn until thick and creamy. Mine took about 20 minutes.
5. Add chocolate chips, if using, and churn for a few more minutes to incorporate evenly.
6. You can enjoy immediately for a soft serve texture, or freeze in a freezer-safe container like a loaf pan or a reusable ice cream container for at least 3-4 hours. Sprinkle with more chocolate chips, if you want.

Expert Tips

• To make this recipe without an ice cream maker, stir in chocolate chips after step 3 and pour into a freezer safe container. Freeze for 4 hours, stirring every 30 minutes. It won’t be as creamy as churned ice cream, but it’ll still be delicious!
• If the ice cream gets too rock solid after you chill it, let it sit at room temperature for about 15 minutes so it scoops more easily.
• For variations of add-ins and toppings, you can add chopped up peanut butter cups, chocolate syrup, or even frozen chunks of peanut butter!

Storage Tips

• I recommend enjoying within 2 weeks of making. After that, the texture may get grainy or icy.

More Dairy Free Ice Cream Recipes

3-Ingredient Mango Nice Cream

Mexican Hot Chocolate Ice Cream

Homemade Salted Caramel Ice Cream

Homemade Pistachio Ice Cream

Cherry Garcia Ice Cream (Ben & Jerry’s Copycat!)

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