I really love peanut butter. And cheesecake. Like, REALLY love them.
Seriously, an economy-sized jar of peanut butter is lucky if it lasts a week in this house, and a cheesecake? Forget about it; I have no willpower around these foods, and this combination appears a lot in my recipes. Luckily, it’s pretty amazing, and Terrence agrees (although he does not agree with amount of peanut butter I can consume. In fact, I’m pretty sure he’s terrified of it).
This ice cream is creamy and dreamy and heaven in every single bite – all WITHOUT the use of an ice cream maker. Oh, and did I mention it’s all these things without containing an ounce of dairy?! Magic, I tell you.
Now that you’ve heard about my deep genuine love for (and possible obsession with) this frozen treat, I hope you’ll make it yourself! For an ice cream, it’s best to freeze this overnight and let it sit for 20 minutes before serving. If you’re looking for a delicious chilled mousse, a few hours in the freezer should do the trick. I recommend testing both… for science of course.
Oh, and it’s TOTALLY cool with me if you eat this ice cream for breakfast. I won’t judge if you don’t judge. 😉
This recipe was adapted from the always fabulous Minimalist Baker‘s No Churn Vegan Chocolate Ice Cream. It’s really a great template for an endless amount of vegan ice cream recipes, so feel free to dream BIG.
Check out this LIVE recording of us making this recipe!
This is a creamy dreamy ice cream without an ounce of dairy or the need to purchase an expensive piece of equipment! Chill it in the fridge for a few hours for a frozen mousse or overnight for a classic ice cream.
30 minPrep Time:
30 minTotal Time:
- 1 14-oz can full-fat coconut milk (chilled in the freezer overnight)
- 1/4 cup organic powdered sugar
- 1 cup vegan cream cheese (I used Daiya and Tofutti. Both worked well)
- 2 cups pitted dates
- 1/2 cup natural peanut butter
- 1/2 cup cashew or other plant-based milk
- 1/2 tap vanilla extractg
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- Meanwhile, add the dates to your food processor and process until only small bits remain. Add ¾ cup warm water to the food processor and blend again until it forms a paste. Set aside.
- Scoop the coconut cream from the top of the can (save the water for other uses) into the chilled bowl.
- Mix with a hand or stand mixer until it looks like whipped cream - a minute or two on a high speed should be just fine.
- Add the powdered sugar, cream cheese, peanut butter, milk, vanilla and about ¾ of the date paste to the coconut cream. Mix again on a high speed until everything is fully combined.
- Taste and adjust flavors as needed (if you have a big sweet tooth, you may want to add more date paste here!)
- Transfer mixture to a freezer-safe container and cover with one layer of plastic wrap and one layer of foil to help the freezing process.
- Freeze overnight for an ice cream or a few hours for a chilled mousse. If you’re freezing it overnight, allow the mixture to thaw for about 20 minutes. Then, scoop and enjoy!
This recipe was heavily influenced by Minimalist Baker's fantastic No-Churn Chocolate Ice Cream (linked in the blog post).