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Salted Peanut Butter and Honey Ice Cream

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raw vegan Salted Peanut Butter and Honey Ice Cream served in small mason jars

~ raw, gluten-free, dairy-free ~

Fear is an emotion that everyone has experienced; it’s sometimes a good thing to experience fear as it can keep us safe or give us strength when it is most needed.  I am here to confess a fear that I have… you may have heard of it before, it’s called…


I can hardly pronounce it, let alone spell it but it is a fear of peanut butter sticking to the roof of one’s mouth. I know, right, you’re not the only one!  There are others in the world that experience such fear.

But I am here to encourage you, to support you, and to shove a spoon of peanut butter into your mouth, because in order to truly overcome this fear for good, you have to face, taste, and feel this fearfully so you could have the experience of overcoming it firsthand in order to put it behind you.

Ok, maybe shoving a spoonful of peanut butter in your mouth is a bit abrasive, so we can take baby steps. So, with you in mind, I created this ice cream recipe that incorporates peanut butter.  I promise you; it won’t get stuck to the roof of your mouth either.  But it will make your mouth water… man oh man, I outdid myself with this one.

I want to cover a few ingredients that I used in this recipe.  First off, lecithin.  I knew that I had to talk about this because the question will come up as to whether or not it is a must within the recipe.  The answer is, no… But here is…

Why I add sunflower lecithin.

Sunflower lecithin is made up of essential fatty acids and B vitamins.  It helps to support the healthy function of the brain, nervous system, and cell membranes.  It also lubricates joints and helps break up cholesterol in the body. It comes in two forms, powder and liquid.  I prefer the powder raw sunflower lecithin.  Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.

Sweet loving raw honey…

I used raw honey as my primary sweetener for this ice cream. I did this because raw honey consists of sugars with smaller molecules than those of table sugar, so it’s more than twice as effective at lowering the freezing point of ice cream.  Faster freezing means smaller ice crystals, one of the keys for creamy ice cream.

Peanuts are not Nuts.

I am getting a few comments/emails regard the titling of this recipe.  I stated that this recipe is nut-free and it is.  Peanuts are not nuts; they are legumes. “Despite its name, a peanut is a legume and not a nut. This is why some people who have allergies to certain nuts can still eat peanuts, and other individuals with peanut allergies can eat true nuts.”  (source)

peanut butter cookies used in raw vegan Salted Peanut Butter and Honey Ice CreamIngredients:

Yields 5 cups batter


  1. In a high-speed blender, combine the coconut milk, honey, peanut butter, coconut oil, lecithin, vanilla, salt, and cinnamon. Blend on high for 60 seconds until creamy.
  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 an ice cream maker and follow the manufacturer’s instructions.
    • Make sure that the ice cream machine bowl is completely frozen before using.  Tip: Wrap the ice cream maker bowl in a plastic bag and put it in the freezer until the cooling liquid is completely frozen – about 10-22 hours. The plastic bag will help protect the bowl from freezer burn.
    • Due to the long freezing period required for the freezer bowl, it is best to keep it stored in the freezer at all times. This ensures that the freezer bowl will be ready whenever you are.
  4. If you like soft-serve consistency, you can enjoy your ice cream immediately. If you desire a more firm texture, transfer the ice cream to a freezer-safe container and freeze for 2-4 more hours.
  5. It is best to take the ice cream out of the freezer about 10 minutes ahead of time, so it can have a chance to soften.
  6. Eat within 1 month.  Remember to always store ice cream in freezer-safe, airtight containers to prevent freezer burn.
  7. Wish to enjoy a peanut butter cookie with this ice cream (highly recommended) check out my recipe for Raw Peanut Butter Cookies.

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!


19 thoughts on “Salted Peanut Butter and Honey Ice Cream

  1. Sufiyo says:

    Sounds delish – as always… But I gotta tell ya – peanuts are kinda nuts. Hence this isn’t “nut-free” as titled ;)

    • amie-sue says:

      Actually Sufiyo…. they are not nuts, they are legumes. So therefore, this recipe is nut-free. :)

      “Peanuts actually grow underground, as opposed to nuts like walnuts, almonds, etc. that grow on trees (and are sometimes referred to as “tree nuts”). Peanuts, along with beans and peas, belong to the single plant family, Leguminosae. Legumes are edible seeds enclosed in pods.:

  2. Glenice says:

    Amie Sue – Once again another beautiful recipe and photos but I am concerned – you are using peanut butter but refer to this ice cream as being (nut free). Thank you for making ‘raw’ food so special.

  3. Lyn says:

    Hi Amie Sue, This looks yummy!! Are the cookies (you knew this was coming), your peanut butter ones? I just had to ask! Thanks, Lyn :]

    • amie-sue says:

      Good morning Lyn, yes indeed they are. I added the link to the preparation list. Thanks for pointing that out. :) amie sue

  4. Kendra says:

    Hi Amie Sue,
    Where did the ‘Print’ button go? Easier to copy and paste from that version.

    Love your site! Thanks

  5. Mike says:

    Hi Aime,

    I guess that its my turn to rain on your parade. I’d still make the recipe as-is but isn’t Coconut a nut so using coconut milk technically using nuts?

    I would use silken tofu or thickened rice milk to be nut-free, but then it wouldn’t taste as good as this recipe does I think.

    • amie-sue says:

      Bring on the rain Mike… I have an umbrella and I love long walks in the rain. :)

      Coconuts: Are they a nut, seed or fruit?

      “The word coconut itself can also be confusing because the word “nut” is contained in the word. A nut can be defined as a one- seeded fruit. With that loose definition, a coconut can also be a nut. However, a coconut is not a true nut. A true nut, such as the acorn, are indehiscent or do not open at maturity to release its seeds. The seeds are released when the fruit wall decays or are digested by an animal.” (source)

      “Botanically, the coconut fruit is a drupe, not a true nut.” (source)

      “Although the name suggests that a coconut is a nut, it is in fact botanically classified as a fruit. Specifically, it is a drupe, a kind of fruit that is characterized by a fleshy outer layer and the fact that it develops from the ovary wall of a flower.” (source)

      Thanks for you comment. :) I hope you have a wonderful day! amie sue

  6. kate says:

    Hi, Amy…..as this ice cream is ‘raw’ i am assuming that you are using raw peanut butter in the recipe. right?
    thanks, kate

    • amie-sue says:

      Hello Kate… you can make fresh ground peanut butter with raw or roasted peanuts. It’s your call. Some people don’t like the flavor of raw jungle or Spanish peanuts. Raw peanuts carry a slightly higher risk of microbiological contamination, and are not recommended for individuals with compromised immune systems…. therefore we use organic roasted peanuts.

      Raw peanuts are more susceptible to mold as well so it is very important that you know your source, how fresh they are and how they have been stored.

      Have a great evening, amie sue

  7. Yvonne says:

    Based on your reply to Kate, this recipe is not “Raw” because you used roasted peanuts, is this correct?

    I love this recipe but without roasted peanuts. I just don’t like peanuts.

    I will substitute either raw cashew or almond butter.

    Thank you Amie Sue, I appreciate all that you do for us here and your openness to all our comments. You are very gracious.


    • amie-sue says:

      In my version since I used roasted for personal reasons… this recipe was not 100% raw. If you don’t like peanuts then use any nut you want. Have a great day, amie sue

  8. Deanna says:

    Yum! How good is this recipe. Thank you again Amie Sue another hit to wow the family:)

  9. Glorianne says:

    I can’t wait to try this Amie Sue! I have powdered sunflower lecithin. Do you think it will work as well? You are always so generous with your information and deliciously creative recipes. I have to say it bugs me that so many people need to nit pick you over this and that. JUST SAY THANK YOU FOLKS! You are awesome Amie Sue and EVERY recipe I have ever tried from your website is beyond delicious. MAHALO NUO from Volcano, Hawaii!

    • amie-sue says:

      Thank you so much Glorianne, you have no idea how much I appreciate your comment. :)

      To be honest, I get better results with the liquid sunflower lecithin in my ice cream recipes than I do with the powdered. There is something about its rich, thick, gooey, stringy viscosity that just does wonders. hehe But that’s not to say that this ice cream won’t taste good without the liquid form… just better texture.

      How would I say “many blessings” in your language? hugs, amie sue :)

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