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Home Recipes Course Desserts Peanut Butter Swirl Vegan Ice Cream with chocolate cookie crumbles
GF Gluten-Free DF Dairy Free V Vegan

Peanut Butter Swirl Vegan Ice Cream with chocolate cookie crumbles

Jump to Recipe Rate Recipe
Posted:3/15/17
Updated:11/22/19

A deliciously creamy Peanut Butter Swirl Vegan Ice Cream made with chocolate peanut butter cookie crumbles. Specifically –> The Outlaw from Ope’s Cookies. If you’re a chocolate + peanut butter lover, this one is for you!

Vegan Peanut Butter Swirl Ice Cream with Chocolate Cookie Crumbles this recipe

The Outlaw from Ope’s Cookies. If you’re a chocolate + peanut butter lover, this one is for you! | fitmittenkitchen.com | #icecream #healthiericecreamrecipe #peanutbutter #chocolate #cookies #desserts “> This post is sponsored in partnership with my friends, Ope’s Cookies! All opinions expressed, as always, are my own. Thank you so much for supporting the brands I trust and have the pleasure working with–it helps make Fit Mitten Kitchen possible!

I MADE (vegan) ICE CREAM.

Guys, I’m slightly embarrassed to admit I asked for the KitchenAid ice cream maker attachment as a wedding gift, and this is the first time I am busting it out. Two years later… I KNOW, terrible. I’m fully aware it is one of those gifts people put on their wedding registry that they don’t actually need/never end up using… Apparently I’m that person. Currently rolling my eyes at myself. But I just loved the idea of being able to make ice cream at home! So even though it’s taken me two years to get to it, I am officially hooked now.

Much thanks to this batch of PEANUT BUTTER SWIRL VEGAN ICE CREAM.

vegan peanut butter ice cream swirl in bread pan

I don’t mean to shout, this stuff is just amazing…

Last fall I wrote down several ice cream flavor concoctions in my handy dandy notebook. I grew up with my youngest sister being Blue’s Clues-obsessed, forgive me. And even though I have put off sharing homemade ice cream until now, I can’t wait to get started with my other ideas… the possibilities are endless. I’ll *try* to space out the homemade ice cream recipes, guys… Normally I would say “Since it’s springtime and the weather is getting warmer logic states we need all the ice cream recipes…”

Unfortunately it is the middle of March and many of us just got loads of more snow. I suppose it is that time of year the weather is going to be completely unpredictable–no matter where you live. I’ve learned over the years March is one of those months you just have to go with the flow. You can’t control the weather (obviously) but just like aannyy other circumstance–you can control your outlook.

I don’t mean to sound like a broken record but yes–we’re talking about being positive.

No one really WANTS to be positive about the cold, snowy weather –especially when it is damaging, or ruins plans, etc.– but if you can’t control it, what good does it do us to grumble about it? Just keep living and being happy, you know?

the outlaw chocolate cookie with packaging and peanut butter in jar

Like Ope’s says…

Be Grateful. Eat Cookies. Love Others.

And if you’re a familiar face around here, you know last month I introduced Ope’s Cookies to you, and we chatted all about being positive.

Expressing gratitude and choosing happiness is such a game changer, you guys. I can’t stress it enough. And trust me–I know some days are easier than others… but it only gets easier with practice.

Vegan Peanut Butter Swirl Ice Cream in ice cream scoop with outlaw cookie crumbles

Now let us make some freaking ice cream, yeah?!

Because ice cream and cookies never fail to make me happy… how about you?

I’m not sure if that is a good or a bad thing… but I am going to go with GOOD. GREAT, perhaps. Because we have (one of) the best combos today: Peanut butter. Chocolate (cookies). Ice cream.

What you need

  • full-fat canned coconut milk
  • raw cashews
  • coconut sugar
  • agave syrup or honey
  • vanilla extract
  • tapioca starch or cornstarch
  • peanut butter

Ope’s Cookies – The Outlaw their peanut butter chocolate cookie that is out-of-this-world amazing.

ingredients for vegan peanut butter ice cream in food processor and ice cream maker

The process for making this vegan ice cream is *fairly* simple. It requires a few different steps but all in all, easy! Like I mentioned, we are using an ice cream maker for this recipe. I did not test this recipe “no churn” style. BUT I am betting if you follow the steps up until transferring the liquid mixture to the freezer (step 4 in the recipe page below) you could just let the ice cream freeze until solid without churning it. I assume it will still taste marvelous, it just won’t have the thick and creamy consistency from the churning.

I also made some other notes in the recipe page, so check it out and let me know if you have any questions!

Vegan Peanut Butter Swirl Ice Cream with ice cream scoop in bread loaf pan

And don’t forget to serve it with one of Ope’s Cookies 😀

Vegan Peanut Butter Swirl Ice Cream with chocolate panut butter cookie in black bowl

NOTE: There are several steps in making this vegan ice cream but I promise it is an easy process! Just read all the way through the recipe page before starting 🙂


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Vegan Chocolate Cookie & Peanut Butter Swirl Ice Cream

Vegan Peanut Butter Swirl Ice Cream with Chocolate Cookie Crumbles
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★★★★★

5 from 3 reviews

A deliciously creamy Peanut Butter Swirl Vegan Ice Cream made with chocolate peanut butter cookie crumbles. Specifically –> The Outlaw from Ope’s Cookies. If you’re a chocolate + peanut butter lover, this one is for you!

  • Author: Ashley
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 4 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American

Ingredients

Scale
  • 1 1/2 cups raw cashews, soaked for 6–8 hours, drained
  • 1 14 oz canned full-fat coconut milk, shaken so it is completely liquid
  • 1/4 cup coconut sugar
  • 1/4 agave syrup or raw honey
  • 1/2 TBS vanilla extract
  • 2 TBS tapioca flour/starch (or cornstarch)
  • 2 Ope’s Cookies, crumbled (I recommend The Outlaw)
  • 1/4 cup all-natural peanut butter

Instructions

  1. Before you begin make sure your ice cream bowl is completely frozen, at least 12 hours, preferably 24 hours. Store it in the coldest part/back of the freezer.
  2. In a medium saucepan on medium heat, combine coconut milk, coconut sugar, agave or honey and vanilla. Whisk together until warm, almost hot to touch. Sprinkle in tapioca starch one tablespoon at a time, whisking thoroughly. Continue whisking mixture on medium heat for 5 minutes, until mixture has thickened. Remove from heat and let cool for 10 minutes.
  3. Next add drained cashews and the cooled coconut milk mixture to bowl of food processor or high speed blender. Process until everything is liquid, scraping down the sides as necessary. This may take several minutes depending on your blender. You want everything to be really smooth.
  4. Transfer to freezer safe bowl and chill in freezer for 2 hours, or fridge overnight. The mixture should be really cold before adding to the ice cream maker, but not frozen solid.
  5. Once the mixture has chilled, add to the ice cream maker (follow manufacturer’s instructions) and churn mixture for 30-45 minutes. Once the mixture is the consistency of soft serve (after bout 30 minutes) add in half of the cookie crumbles and churn to mix.
  6. Transfer half of ice cream batter into a lined 8×4 or 5×7 loaf pan, drizzle in peanut butter, then add the rest of the ice cream batter, cookie crumbles and top with more peanut butter. Swirl with spoon to slightly mix in. Cover well with plastic wrap and foil. Freeze an additional 4 hours, until ice cream is more solid.
  7. Note: ice cream can be enjoyed without the additional freezing time, it will just be a soft-serve consistency. If you want a scoop-able ice cream, freeze covered for at least 4 hours.

Notes

-Prep time does not include additional freeze time of bowl.
-I did not test this recipe no churn style, see notes in the post for suggestions.

-Ice cream is best enjoyed within a seven days. If ice cream has been frozen for more than 8 hours, allow it to sit at room temperature for about 20 minutes before scooping.

I used the KitchenAid Ice Cream Maker Attachment.

–Recipe adapted from The Kitchn and Minimalist Baker

If you don’t have a food processor, you could try using two full-fat cans of coconut milk, following more along the lines of The Kitchn’s recipe.

Nutrition

  • Serving Size: 1/8th
  • Calories: 305
  • Sugar: 12g
  • Sodium: The 53mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 4mg

Keywords: Peanut Butter Swirl Ice Cream, Vegan Ice Cream

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen


Peanut Butter Swirl Vegan Ice Cream with chocolate cookie crumbles in black bowl with spoonful of ice cream
The Outlaw from Ope’s Cookies. If you’re a chocolate + peanut butter lover, this one is for you! | fitmittenkitchen.com | #icecream #healthiericecreamrecipe #peanutbutter #chocolate #cookies #desserts “> PPSSTTT > Use the code “FMK20” at checkout for 20% off your order of Ope’s Cookies!

 

 

 

Let’s Chat

  • What is your favorite ice cream flavor? I’m personally a sucker for the peanut butter chocolate combo (who would have thought?). Whenever I try and order a different flavor, I’m always thinking about how amazing the PB flavor would be… Does this happen to anyone else?

 

Pin this recipe for later

peanut butter swirl vegan ice cream with chocolate cookie crumbles in loaf pan and black bowl pinterest image

NOTE: This post contains Amazon affiliate links. By purchasing through said links I receive a small commission, but this does not affect the cost for you! Thank you so very much for supporting Fit Mitten Kitchen ? 

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. Laura says

    3/17/2017 at 5:58 pm

    PB and chocolate ALL. THE. WAY! And homemade ice cream is absolutely SO much better than anything you can buy in the store! I like an insane amount of peanut butter in my choco/pb frozen treats {just like you did here oh my word}…and the store bought varieties *always* skimp on it!!

    Reply
    • Ashley says

      3/24/2017 at 10:05 am

      So true–store-bought brands always skimp! And then you just have to add more yourself. Not cool.
      I can’t wait to make more flavors!

      Reply
  2. Leanne says

    4/13/2017 at 1:24 pm

    Does this have any coconut flavor?

    Reply
    • Ashley says

      4/13/2017 at 5:58 pm

      Hmmm I wouldn’t say truly a strong coconut flavor, mostly the peanut butter comes through!

      Reply
  3. Kim | Unrefined RD says

    4/14/2017 at 12:02 am

    Oh my gosh! I am totally drooling over here. You had me at peanut butter swirl ice cream 🙂

    Reply
    • Ashley says

      4/14/2017 at 11:31 am

      I am just a sucker for any ice cream with peanut butter in it! 😀

      Reply
  4. Samantha says

    11/26/2017 at 9:22 am

    Can you use another nut other than cashews? Or are cashews essential? I am allergic to cashews but would love to make this recipe! (Not allergic to other nuts)

    Reply
    • Ashley says

      11/26/2017 at 1:22 pm

      Hi there! In this case I would say the cashews are pretty essential in that it adds to the consistency of the ice cream. I do have another ice cream recipe on the site that just uses coconut milk so you could try that one and still swirl in cookie crumbles and PB! It’s this one ; https://www.fitmittenkitchen.com/date-cashew-butter-fudge-coconut-ice-cream-vegan/

      Hope that helps!

      Reply
  5. LC says

    2/25/2018 at 11:46 am

    hey there! It says 1/4 Agave…1/4 what?!
    Thanks!

    Reply
    • Ashley says

      2/25/2018 at 5:22 pm

      1/4 cup! Sorry about that!

      Reply
  6. Drew says

    1/28/2019 at 2:39 pm

    This is my favorite KitchenAid attachment

    ★★★★★

    Reply
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