Chocolate Peanut Butter Nice Cream Recipe

Chocolate Peanut Butter Nice Cream Recipe

One of my friends who’s been dairy free for a year confessed to me she mostly doesn’t mind it, but sometimes she’s got such a craving for ice cream. She’s tried to make nice cream (ice cream without dairy) from bananas and it will do in a pinch. Then she sent me this delicious looking chocolate peanut butter nice cream recipe that doesn’t use dairy or bananas.

Chocolate Peanut Butter Nice Cream Recipe

Learn how to make nice cream without bananas or an ice cream maker! This delicious chocolate peanut butter nice cream recipe is sugar-free, low carb, keto and vegan. Just 5 ingredients and 5 minutes prep time!


  • 1 13.5-oz can Coconut milk (full-fat)
  • 1/2 cup Peanut butter (creamy, no sugar added)
  • 1/3 cup Coconut oil (measured solid, then melted)
  • 1/4 cup Cocoa powder
  • 1/2 cup Powdered erythritol (or any powdered sweetener)
  • 1 pinch Sea salt (optional – to taste)

These ingredients even make this a vegan nice cream! I don’t have a lot of vegan recipes, but I like to mention it when I have one.


Puree all ingredients in a powerful blender or food processor, until smooth.

Pour the mixture into a 1 1/2 or 2 quart (2 liter) glass freezer safe container. Cover and freeze for 30 minutes, then stir well, especially stirring away from the sides into the center. Cover and freeze for 30 more minutes and stir again. Cover and freeze for 2-3 more hours, until firm.

Chocolate peanut butter nice cream is the best consistency after freezing for 3-4 hours. If storing for longer, simply thaw on the counter for about an hour to soften before eating.

There’s also a great little video over at the source

Looks like yum! I wonder if it tastes as creamy as ice cream. Have you tried nice cream? What did you think of it?

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