No-Churn Vegan Peanut Butter Ice Cream
This no-churn vegan peanut butter ice cream requires, no joke, just 6 ingredients, and that's including sea salt. Better yet, you'll only need to spend 10 minutes in the kitchen to make it. It's ultra creamy, easy to scoop, nutty, sweet, and just the right amount of savory. It's delicious all on its own but to up the decadence, top it with chopped dark chocolate, cacao nibs, or fresh berries // berry compote for a dessert rendition of PB + J.
Servings: 8 –10
- 2 1/2 cups unsweetened cashew milk or almond milk
- 1 1/4 cups pitted and packed soft, sticky medjool dates (about 12 dates)
- 3/4 cup plus 2 tablespoons unsweetened, unsalted natural peanut butter
- 1/2 cup raw cashew butter*
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon fine-grain sea salt
Line a 5"x10" loaf pan with parchment paper.
In a high-speed blender, combine the cashew milk, dates, peanut butter, cashew butter, vanilla, and sea salt. Blend on high for 3 to 4 minutes or until completely smooth.
Pour the ice cream mixture into the pan. Loosely cover the pan with plastic wrap and transfer to the freezer. Freeze for at least 8 hours to set.
Allow the ice cream to sit at room temperature for 15 minutes to soften before scooping and serving.
Store in freezer for up to 1 week.
*Make your own cashew butter by blending 3 cups raw cashews in a food processor for 6 minutes or until smooth (it should be very thick), stopping to scrape down the sides as needed. If the cashew butter is chunky and clumping as it moves around the food processor, add 1 to 3 tablespoons of filtered water to encourage blending and to yield a smooth, creamy cashew butter. Measure off the amount needed for the recipe and store the extra cashew butter the refrigerator in an airtight jar or container.
**This recipe was inspired by the Unconventional Baker's nutty, no-churn ice cream magic!