Welcome to Recipe a Day May 2025. This year, we’re kicking off the series with an incredibly easy vegan peanut butter choc chip ice cream recipe for the Ninja Creami, perfect for the warmer weather we’re due this week.
This recipe is just five ingredients, it’s deliciously creamy with a hint of peanut butter flavour in every bite.
Ice cream shown here with peanut choc chip pancakes.
Nutritional Information
Each serving of this recipe contains 382 calories, 6g of protein and 2.5g fibre.
Ingredient Choices and Substitutions
The powdered peanut butter is essential in this recipe as the powder makes the ice cream thicker and creamier, but you can skip the choc chips if you don’t want them. You can also opt for the chocolate flavoured powdered peanut butter if you want to make it even more chocolatey.
How to store and keep
As with all Creami pots, this recipe needs refreezing and respinning if you have any leftovers you wish to use. The chocolate chips probably won’t survive another spin, so if you think you’re going to have leftovers, it may be better to freeze the batch in two halves so you can add your mix-ins fresh each time.
Vegan Peanut Butter Choc Chip Ice Cream Recipe
Easy vegan peanut butter choc chip ice cream with just five ingredients.
This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts.
Vegan Peanut Butter Choc Chip Ice Cream Recipe
Ingredients
- 100 g sugar
- 1 400 ml can coconut milk with coconut cream
- 3 heaped tbsp powdered peanut butter
- 2 tbsp peanut butter
- 25 g chocolate chips
Instructions
-
Empty your can of coconut milk into a mixing bowl and whisk until the coconut cream and milk have fully combined. then add the powdered peanut butter and sugar. Whisky once again until everything is combined, make sure there are no lumps in the powdered peanut butter.
-
Transfer the mix into your Creami pot and freeze for 24 hours.
-
Spin on the ice cream cycle, then add the peanut putter and chocolate chips as a mix in.
Leave a Reply