No Churn, Dairy-Free Peanut Butter Chocolate Chip Ice Cream {Fruit-Sweetened}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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  • 5 hours Ready In 5 hours 5 mins Author: Audrey @ Unconventional Baker Makes: 6-7 small servings Ingredients 1½ cups non-dairy milk {I used unsweetened vanilla almond milk} 1 cup soft dates {pitted} 1 cup creamy peanut butter {preferably organic} 1 tsp salt 1 tsp pure vanilla extract Add-Ins: ½ cup peanuts {raw or roasted, not salted -- unless you like salty ;) } ¼ cup chocolate chips + extra for sprinkling {optional} + a bit of melted chocolate chips for drizzling Instructions Place all ice cream ingredients in a blender and blend until the mixture is smooth and uniform {a power blender would work best -- I used my Vitamix -- but a regular blender will work too, just keep at it patiently until the mixture is very smooth}. Throw in the add-ins and pulse a few times to mix them through. Pour ice cream into a freezer-safe container {I just used a glass bowl for this one}. Sprinkle with extra toppings if you like. Cover and place in the freezer to firm up overnight {or at least 5-6 hours}. Allow ice cream to thaw out on the counter for a little prior to scooping {or divide into individual portions like this to begin with if you prefer}. Drizzle with some melted chocolate if you like and enjoy! 3.3.3077



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