Vegan Peanut Butter Chocolate Ice Cream

Apr 18, 2011 at 3:22 p.m. ET

This is a blender ice cream recipe adapted from Montel Williams' Living Well HealthMaster Desserts and Ice Cream recipe collection. Fast, easy, and dairy-free, this vegan dessert takes only minutes to prepare. For a tasty change, swap out peanut butter for almond butter, cashew butter, or another of your favorite nut butters.

This is a blender ice cream recipe adapted from Montel Williams' Living Well HealthMaster Desserts and Ice Cream recipe collection. Fast, easy, and dairy-free, this vegan dessert takes only minutes to prepare. For a tasty change, swap out peanut butter for almond butter, cashew butter, or another of your favorite nut butters.

Vegan Peanut Butter Chocolate Ice Cream

Serves 6

Ingredients:

  • 1/2 cup chocolate soy milk

  • 2/3 cup crunchy peanut butter

  • 3 tablespoons agave nectar

  • 3 cups frozen soy milk cubes (freeze soy milk in ice cube trays)

  • 1/2 cup chopped vegan dark chocolate or cocoa nibs


Directions:

  1. Place soy milk, peanut butter, agave, and soy milk cubes in a blender.

  2. Pulse to chop ice. Turn blender on low and gradually increase speed until ingredients are just blended.

  3. Add chocolate or cocoa nibs and pulse a few more times.

  4. Serve immediately or store in the freezer in an airtight container. If frozen, let ice cream thaw slightly before serving.


More tasty vegan dessert recipes!

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