Vegan Peanut Butter Ice Cream
Recipe type: Dessert
  • 1 14-oz. can organic coconut milk, chilled
  • ¾ cup light brown sugar (I used half raw sugar, half brown sugar)
  • ½ cup organic natural peanut butter
  • 1 tbsp organic coconut oil, liquid form
  • 1 tsp pure vanilla extract
  • Scant ¼ tsp xanthan gum
  • 3 tbsp dark chocolate shavings (optional; you can omit if you're crazy!)
  1. Combine the chilled coconut milk, sugar, peanut butter, coconut oil, vanilla extract and xanthan gum in a high-powered blender and blend at high speed until all the sugar is dissolved and the mixture is creamy and frothy. If the mixture is warm-ish, chill it before adding it to the ice cream maker.
  2. Set your (pre-frozen) freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.
  3. Add in the shaved dark chocolate, if using.
  4. Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency. Scoop into a freezable quart container, cover and freeze.
Recipe by Super Veggie Mom at

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