{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).

 

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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.

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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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Ingredients

  • 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

Instructions

  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!

Notes

This recipe was heavily influenced by Minimalist Baker's fantastic No-Churn Chocolate Ice Cream (linked in the blog post).

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https://www.plantpowercouple.com/recipes/vegan-peanut-butter-cheesecake-ice-cream/

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