{VEGAN} Peanut Butter Cheesecake Ice Cream


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!

{VEGAN} Peanut Butter Cheesecake Ice Cream

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:

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  • 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


  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. 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.
  3. Scoop the coconut cream from the top of the can (save the water for other uses) into the chilled bowl.
  4. 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.
  5. 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.
  6. Taste and adjust flavors as needed (if you have a big sweet tooth, you may want to add more date paste here!)
  7. 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.
  8. 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).

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