Real-Deal Vegan Chocolate Peanut Butter Ice Cream
Real-Deal Vegan Chocolate Peanut Butter Ice Cream! No more icy vegan ice cream. Cashews, coconut milk, and cocoa butter are the 3 secret ingredients to the creamiest dairy-free ice cream you'll ever have!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup raw (unsalted cashews)
- 3/4 cup sugar
- 1/4-1/2 teaspoon kosher salt (use less if you are using salted peanut butter)
- 1/4 cup coconut oil
- 1/4 cup cocoa butter
- 1 cup coconut milk
- 1/4 cup peanut butter
- 1/3 cup finely chopped or grated dark chocolate
Instructions
- 1
Place the cashews in a bowl. Cover with boiling water and let sit 30 minutes.
- 2
In a pot set over medium heat, add the sugar, salt, 1/4 cup water, coconut oil, and melted cocoa butter. Whisk and heat until dissolved, about 3-4 minutes.
- 3
Place the soaked cashews in the blender. Add 1/2 cup water and blend until totally smooth. Add the cocoa butter mixture, coconut milk, and peanut butter. Blend until smooth. Pour into a container and chill for 1 hour or up to 3 days.
- 4
Pour the ice cream base into the ice cream maker according to the manufacturer's instrctions. Freeze until thick and smooth. Fold in the grated chocolate. Serve like soft-serve or scoop into a container and freeze for about 2 hours for scoops. Ice cream will keep for a week in the freezer. Let sit for 10 minutes before scooping once it's totally frozen. Enjoy!