Vegan Peanut Butter Chocolate Ice Cream

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:

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  • 1/2 cup chocolate soy milk
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  • 2/3 cup crunchy peanut butter
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  • 3 tablespoons agave nectar
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  • 3 cups frozen soy milk cubes (freeze soy milk in ice cube trays)
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  • 1/2 cup chopped vegan dark chocolate or cocoa nibs

Directions:

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  1. Place soy milk, peanut butter, agave, and soy milk cubes in a blender.
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  3. Pulse to chop ice. Turn blender on low and gradually increase speed until ingredients are just blended.
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  5. Add chocolate or cocoa nibs and pulse a few more times.
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  7. Serve immediately or store in the freezer in an airtight container. If frozen, let ice cream thaw slightly before serving.

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