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Chocolate Peanut Butter Chunk Ice Cream

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raw vegan Chocolate Peanut Butter Chunk Ice Cream served in an antique tin cup

~ raw, dairy-free, gluten-free ~

I love raw ice creams, I love chocolate, and I love raw peanut butter chunks.  Put this all together, and you got yourself an eye-rolling, mouth-watering, sinful dessert!  This has turned into one of my favorite ice creams.  Nobody would ever guess that it was dairy and gluten-free.

Below, I have listed a few options for sweeteners. I have made it with agave, maple syrup, and raw honey. You can use any of those, but my favorite ended up being the raw honey. It helped to keep the ice cream from setting up brick hard. Use whatever sweetener you find fitting to your liking.

If you don’t or can’t get your hands on Young Thai coconut meat, you can use full-fat canned coconut milk or 2 cups of soaked cashews.  The cashews do give it a bit more of a creamy texture. Again, there are options, and options should be tested. :)

I hope you enjoy this recipe. Many blessings, amie sue


Peanut Butter dough:

Ice cream base:

scoping raw vegan Chocolate Peanut Butter Chunk Ice Cream from a containerPreparation:

Peanut butter dough:

  1. In the food processor, fitted with the “S” blade, combine all the whole oats, oat flour,  and salt. Pulse together to incorporate the salt.
  2. Add the peanut butter, sweeteners, coconut oil, and vanilla. Process until everything is mixed together.
    • Don’t over mix or it could become very oily.
  3. Roll into tiny balls to add to the ice cream once it is done in the ice cream machine.  I used 2 cups worth.

Ice cream base:

  1. In a high-speed blender, combine the almond milk, coconut, sweetener, cacao powder, coconut oil, vanilla,  and salt.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
  2. Place the blender carafe in the fridge or freezer for 1 hour.
    • If chilled in the fridge it can stay there for up to 8 hours.  But don’t leave it in the freezer for more than an hour or it will freeze solid.
  3. Once chilled pour the batter into the ice cream maker and follow the manufacturer’s instructions.
    • Once the ice cream has gone through the ice machine or your container in the freezer is about frozen (depending on your method), add small chunks of your peanut butter dough to the ice cream.  Gently stir in and freeze your ice cream.
    • Stir in the peanut butter cookie balls and pour the batter in any shape or sized freezer-safe container.
  4. It is best to take the ice cream out of the freezer for about 10 minutes ahead of time, so it can have a chance to soften.
  5. Eat within 1 month.

Freezing Suggestions for Ice Cream:

  1. Use an ice cream machine.  Follow the manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  4. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  5. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  6. Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (here) to check out the Reference Library!

 an overview of scoping raw vegan Chocolate Peanut Butter Chunk Ice Cream displayed on barn wood

8 thoughts on “Chocolate Peanut Butter Chunk Ice Cream

  1. Veronika says:

    Dear Amie-Sue,

    Is there any way to substitute the Thai coconut? I read that they use a lot of chemicals to keep it white which contaminates the inside parts too. I also find it difficult to get.. If you have any ideas please let me know…
    Thank you!!

    • amie-sue says:

      Hi Veronika, you can use soaked cashews instead. Soak 2 cups for about 2 hrs. Be sure to blend the mixture until all graininess is gone. I hope this helps! amie sue

  2. Cheynne says:

    Let me try this again- My question seems to have disappeared. I want to try and make this, and I don;t understand: Do I add the 2 cups of peanut chunk to the ice cream mixture in the blender before freezing, or only after, in chunks. Also, I asked about yacon syrup at Whole Foods, and they had no idea what it was. How do I find it? Can I substitute?

    • amie-sue says:

      I just answered your question on the peanut butter chunks. As far as the yacon syrup, you can order it on-line if you can’t find it locally.

      Yacon Syrup

      Yacon Syrup is a new sweetener (vegan) similar to molasses.
      Yacon syrup is a natural low-calorie sweet treat which is positively good for you and one you can indulge in even if you’re diabetic.
      Yacon syrup is pressed from the yacon root and has been enjoyed for centuries in the Andean highlands of Peru.
      Yacon syrup is a prebiotic, yacon is good for digestion, safeguards against colon cancer, and helps absorption of calcium and vitamins.
      Yacon syrup is packed with sweetness, the sugar in yacon is mainly fructooligosaccharide, which cannot be absorbed by the body. This means yacon syrup is both naturally low-calorie and low in mono and disaccharides (less than 1/2 g per serving), sugars that rapidly elevate blood sugar levels.
      Use yacon syrup as you would honey or maple syrup on foods and in recipes or sweeten teas and beverages with a small amount.

      You can replace it with honey, maple syrup or agave. Use the same measurements.


      • Cheynne says:

        Oh, ok thanks! Yeah, for some reason, I cannot see my first question or the answer. :-/ I’m sorry…. My computer is resisting me, maybe….

        • amie-sue says:

          Hmm odd… well regarding when to add the peanut butter chunks… at the end after the ice cream goes through the ice cream machine. Best to hand mix them in so they don’t crumble up to much. :)

          • maureen says:

            Hi Ami!
            Swell was one of both my husbands and I favorite tasting high protein and diabetic friendly (my husband ). They were based in Santa Barbara and very short lived. I think they sold out… bummer. Anyways after going through just about every icecream on the market that is diabetic friendly I set enough is enough and I went back to what I KNOW what is True! Thank u🙏

            This week I’ve been on a Marathon of making various of your icecream recipes and OMG! thank You!!! Should have, could have done this sooner but we know timing is always perfect.

            …. Now if I. Can only remember what my question was…LOL!

            Yes! So the balls? Tiny? That’s all relative 🤣 the size of a gum ball? And do I refrigerate them while the batter refridgerates overnight?

            Sending Love and Blessing to you, your hubby, puppy and all critters under your care.

            • amie-sue says:

              Good day Maureen,

              What a delightful message to wake up to! An ice cream marathon sounds wonderful. lol Make sure to get a t-shirt once completing it. hehe I hope you find some real gems so you can always have a “safe, well-tested recipe” in your back pocket.

              Regarding the tiny cookie balls, yes, gumball size sounds about right. Bite-size basically. Unless one likes BIG chunks, then knock yourself out. :) You can either leave them sealed on the counter, fridge, or freezer… it really doesn’t matter.

              Thank you for your love and blessings… I extend a warm round to you as well my friend. hugs

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