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Meaningful Eats

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! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling time 3 hours
Total Time 20 minutes
Servings 8 servings


  • ½ cup raw unsalted cashews
  • ¾ cup sugar
  • ¼-1/2 teaspoon kosher salt use less if you are using salted peanut butter
  • ¼ cup coconut oil
  • ¼ cup cocoa butter melted
  • 1 cup coconut milk
  • ¼ cup peanut butter
  • cup finely chopped or grated dark chocolate


  • Place the cashews in a bowl. Cover with boiling water and let sit 30 minutes.
  • In a pot set over medium heat, add the sugar, salt, ¼ cup water, coconut oil, and melted cocoa butter. Whisk and heat until dissolved, about 3-4 minutes.
  • Place the soaked cashews in the blender. Add ½ 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.
  • 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!


Use canned, full-fat coconut milk for this recipe. The kind for the carton won't work.


Calories: 389kcal | Carbohydrates: 41g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Sodium: 159mg | Potassium: 177mg | Fiber: 1g | Sugar: 38g | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 2mg