This vegan peanut butter ice cream, made with just 5 ingredients–coconut milk, bananas, peanut butter, cacao, and honey–is healthy and easy to make. Best of all, it tastes every iota as delicious as the real stuff.
This dairy-free vegan ice cream-like spectacularness is, despite its name, actually quite virtuous as it is made with bananas and coconut milk. You’d probably never guess it though, as it tastes every ounce as rich and creamy as the real stuff.–Angie Zoobkoff
*What is Cacao Powder?
Cacao powder is simply a less-processed, more true-to-its-natural-state version of cocoa powder. It’s cold-pressed from cocoa beans and separated from the cocoa butter and then packaged raw, whereas cocoa powder is essentially cacao powder that has been roasted. They are interchangeable in most recipes at a 1:1 ratio, although cacao tends to be more bitter, which is not necessarily a bad thing. Not at all.
Vegan Peanut Butter Ice Cream
- Quick Glance
- 10 M
- 4 H, 10 M
- Serves 6
- One (14-ounce) can coconut milk (NOT low-fat)
- 1 large ripe banana, cut into chunks and frozen for at least 4 hours
- 3 tablespoons peanut butter, smooth or chunky
- 2 tablespoons cacao powder
- Honey or maple syrup (optional)
- 1. In a food processor, combine the coconut milk and banana and process until smooth, occasionally scraping down the sides.
- 2. Add the peanut butter and cacao powder and blend until well mixed. Taste and, if desired, sweeten with honey or maple syrup.
- 3. Pour into a freezer-proof container with a lid and place in the freezer until the ice cream mixture is almost set, 2 to 4 hours.
- 4. Remove from the freezer and dump the mixture into the processor again and process. Then return it to the container and freeze until set, 1 to 2 hours more. (The extra processing creates a smoother ice cream with fewer ice crystals.)
- 5. To serve, simply scoop the ice cream. If it’s become very firm in the freezer, let it rest at room temperature for 20 to 30 minutes before serving to allow for easy scooping.
How to make this ice cream without coconut milk
- If you prefer not to use coconut milk, you can make this—and still keep it vegan—simply by blending 4 chopped frozen bananas with the peanut butter and the cacao until smooth and then freezing as instructed.