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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.

This is a sponsored post written by me on behalf of Natural Delights®. All opinions are 100% mine.

chocolate peanut butter ice cream in a bowl
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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

recipe ingredients in small bowls and labeled
  • 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

numbered step by step photos showing how to make vegan ice cream
  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.
scooping chocolate peanut butter ice cream from a container

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.
bowl of vegan peanut butter ice cream served with a spoon

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!)

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

5 from 3 votes
Servings: 6 servings

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.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
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Video

Ingredients 

Instructions 

  • Make sure your ice cream maker bowl has been frozen for at least 12 hours (See notes for no-churn version without an ice cream maker).
  • Place the Medjool dates in a bowl and cover with hot water for 10 minutes.
  • 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.
  • Pour into your ice cream maker and churn until thick and creamy. Mine took about 20 minutes.
  • Add chocolate chips, if using, and churn for a few more minutes to incorporate evenly.
  • 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.

Notes

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.

Nutrition

Serving: 1serving – makes 6, Calories: 608kcal, Carbohydrates: 54g, Protein: 11g, Fat: 45g, Saturated Fat: 30g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 209mg, Potassium: 904mg, Fiber: 8g, Sugar: 37g, Vitamin A: 73IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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6 Comments

  1. Gloria Carson says:

    5 stars
    I’m saving๐Ÿ‘ฉ๐Ÿฝโ€๐Ÿณ

  2. Maryanne says:

    Hi what if you don’t have ice maker can you still do it?
    Thanks for the recipe:)

    1. Jean Choi says:

      Yes! It’s written out in the Notes section of the recipe card: 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 wonโ€™t be as creamy as churned ice cream, but itโ€™ll still be delicious!

  3. Charle says:

    5 stars
    This looks lucious! Thinking about subbing in tahini. Or Soom tahini and chocolate.

    1. Jean Choi says:

      That would work. Enjoy!

  4. Rachel says:

    5 stars
    My grocery store was out of dates so I subbed 2 bananas and some maple syrup. Still rich and creamy. I look forward to trying it as written.