Peanut Butter Coconut Ice Cream Recipe | Vegetarian Times Skip to main content

Peanut Butter Coconut Ice Cream

A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker.



Ingredient Line: 
1 13.5-oz. can light coconut milk (1 ½ cups)
Ingredient Line: 
½ cup maple syrup
Ingredient Line: 
½ cup crunchy peanut butter
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
1 cup French vanilla soy creamer, divided


  1. Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
  2. Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining ½ cup soy creamer.

Nutrition Information: 

6 g
Total Fat: 
18.5 g
Saturated Fat: 
5 g
32 g
0 mg
107 mg
1 g
26 g
Serves 6

Comments on this Recipe

Tastes very good, nice and creamy with a slight vanilla aftertaste. My non-vegan family members love it. I blended everything then stuck it in the fridge for about an hour, then churned for 30 min in my ice cream maker.

Why would you use soy based products when most soy is GMO?

can i use 'regular' cow's milk 1/2 n' 1/2 rather than the soy? i don't use soy either! i understand it is Not! good for me what's your Serving Size?