Since becoming vegan eight years ago, I haven’t had a lot of ice cream. Most vegan ice creams are made with almond milk. Sometimes they’re made with something I’m not allergic to. In either case, they’re usually crazy expensive. This has helped my waistline, but not my sweet tooth. So recently I got to thinking about how I could avoid spending a fortune by making my own ice cream. This recipe is what I came up with.
I’m not allergic to peanuts (which aren’t nuts at all, but legumes), so I use them in recipes from time to time. But I understand a lot of people who come here are allergic to peanuts, so I try to provide substitutions. In this recipe, it’s just a matter of omission.
Peanut butter is one of my favorite things in the world. So when I was putting together a vanilla ice cream recipe for something that’s coming up on the site soon, I decided to make a second batch that incorporates it.
What I love about this recipe is that there are only a handful of ingredients and it doesn’t require an ice cream maker. If you have a small loaf pan, you’re good to go.
I like my ice cream extra sweet; if that’s not your thing, maybe start with lower sugar totals and gradually increase until you find a point that’s right for you. And if you’re not interested in peanut butter, you can totally sub in something else. Maybe Oreos? Cacao nibs? Pretty much anything will work; the ice cream is a blank canvas, and you can paint on it however you see fit.
If you do make this recipe, I’d love to hear how it works out. Comment below or take a photo and tag it #nutfreevegan on social media to share your results!
- 2 (13.6-oz.) cans coconut milk
- 1½ cups sugar
- 1 tsp. agave nectar
- 1 tsp. vanilla extract
- 1 Tbsp. peanut butter
- 4 frozen vegan peanut butter cups, cut into small pieces (I use Justin’s Dark Chocolate, but any kind will do)
- Place cans of coconut milk in freezer 10 minutes.
- Add all ingredients to blender and blend until smooth.
- Pour mixture into pan and place in freezer.
- After 20 minutes, stir in peanut butter cups and return to freezer. Freeze overnight.
This recipe is gluten-free.