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Vegan Peanut Butter Cheesecake Ice Cream

Brittany Roche
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.
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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 extract

Instructions
 

  • 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!

Notes

This recipe was heavily influenced by Minimalist Baker's fantastic No-Churn Chocolate Ice Cream (linked in the blog post).
Tried this recipe?Let us know how it was!