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–+ servings

Peanut Butter Oreo Ice Cream

This super luxurious peanut butter and chocolate cookie ice cream is made using dairy-free coconut milk. Vegan treat for all!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 1 can coconut milk, fully chilled in fridge overnight
  • ¼ cup creamy peanut butter, salted
  • 1 frozen banana
  • ½ cup non-dairy milk, unsweetened
  • 2 tablespoon agave syrup
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  • Add all the ingredients to a blender. Scoop only the white "coconut cream" part of the coconut milk - discard the thin slippery liquid in the can. Blend the mixture until smooth.
  • Add all the ingredients to a blender. Scoop only the white "coconut cream" part of the coconut milk - discard the thin slippery liquid in the can. Blend the mixture until smooth.
  • Scoop ice cream into a freezer-friendly container. Chill a bit in the freezer, until a scoopable texture is reached. Enjoy! Tip: Remember that this ice cream, when fully chilled, will be firm and needs a good 10 minutes or so to thaw to a scoopable state.

Nutrition Estimate

Calories: 358kcal | Carbohydrates: 22g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 242mg | Potassium: 449mg | Fiber: 2g | Sugar: 13g | Vitamin A: 135IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 4mg