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Dairy-Free Chocolate Peanut Butter Ice Cream

Dairy-Free Chocolate Peanut Butter Ice Cream

This rich and creamy, fluffy chocolate ice cream is swirled with rich peanut butter. Vegan, dairy-free, cashew-based recipe.
Prep Time8 hrs
Cook Time25 mins
Total Time8 hrs 25 mins
Servings: 12 serings
Author: Kathy Patalsky


  • ice cream maker
  • blender
  • large mixing bowl
  • freezer storage container (glass or steel/metal)


  • 2 ½ cups cashews raw, soaked until soft + drained - about 3 cups when soaked
  • ¾ cup agave syrup
  • 1 ⅔ cups soy milk unsweetened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ - ⅓ cup cocoa powder unsweetened

Fold, Swirl or Churn in:

  • 1 cup peanut butter


  • Prepare by soaking a little over 2 ½ cups of raw cashews in warm water. Soak for at least 8 hours or overnight. When done soaking, cashews will be plumped up and soft. Drain and rinse well. You should have about 3 cups of soaked cashews.
    Also prep by making sure your ice cream maker container is fully frozen - or place in the freezer for overnight freezing.
  • The next day or later in the day... Blend the cashews, soy milk, agave, vanilla, salt, cocoa powder in a high speed blender until silky smooth.
  • For the coca powder: Start with ¼ cup of cocoa and add another tablespoon to increase chocolate richness if desired. The color and darkness of the blend will help you measure how rich the chocolate flavor will be. I like to use ⅓ cup in my ice cream, but you may prefer it a bit lighter, so I gave a range measurement.
  • Assemble ice cream maker and turn on. Pour in the blended ice cream base.
  • Churn ice cream until firmed and fluffy, usually around 20 minutes for me.
  • Peanut Butter: See blog post for options, but the easiest method is to add room temperature peanut butter right to the ice cream making during the last minute of churning. Other options include: dolloping in chilled peanut butter or swirling the peanut butter into the ice cream after you transfer it to your freezer storage container.
  • Transfer ice cream to your freezer storage container, cover and chill for at least a half hour for a more scoopable consistency. Store leftovers in the freezer and allow thaw time before serving.

Nutrition Estimate

Calories: 308kcal | Carbohydrates: 25g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Sodium: 140mg | Potassium: 386mg | Fiber: 3g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg