Easy Vegan Peanut Butter-Maple Ice Cream

By Melissa Clark

Updated June 6, 2023

  • David Malosh for The New York Times
Media 1 of 1
Total Time
20 minutes, plus 4 hours’ freezing
Rating
4(1,291)
Comments
Read comments

With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.

Featured in: Four-Ingredient Peanut Butter Ice Cream, Without a Machine

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 3½ cups

  • ¾ cup pure maple syrup 

  • 2 cups unsweetened oat creamer

  • 1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • Chocolate shavings, sprinkles or vegan hot fudge, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

43 grams carbs; 345 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 5 grams fiber; 23 milligrams sodium; 11 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about ½ cup.

  2. Step 2

    Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.

  3. Step 3

    Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings, sprinkles or vegan hot fudge, if you like.

Tip

  • You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,291 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Gumbo's Dog House

Lilian - The FDA does indeed regulate the so-called natural flavors. See 21CFR101.22 having to do with specific food labeling requirements. The point of the oatmeal creamer in this recipe is to impart a smooth creamy texture without using animal products, with its inherent health benefits of no cholesterol and very low fat content by comparison to dairy cream. How rolled oats or hemp hearts could ever be used in this regard without being extensively processed is unlikely.

Heather

You can easily make oat creamer with 1/3 oats (not minute oats) 2T coconut oil and 3/4c water with pinch of salt if you are worried about over processed store bought oat creamer!

Debbie Russo

I will make this , this weekend. Any suggestions for a substitute for oat creamer? It’s not available where I am staying.

Substitutes

I used Kirkland organic creamy peanut butter (no added sugar or yuck) and boxed coconut milk because that's what I had, and generally coconut is supposed to be healthier than oat milk. Put it in the kitchen aid attachment for 30 min and it tastes great, although the consistency is more like soft serve than a true ice cream. Would definitely make again for my dairy free hubby. Chocolate or bananas seem like obvious toppings!

Lydia

I’ve made this a few times now with various adjustments and substitutions. My favorite version is the original recipe with one swap: Califa 1:1 nondairy heavy cream in for the unsweetened oat creamer. It’s MUCH easier to find at stores near me, and the texture turns out far better. Oat milk ice creams are often hard to scoop, but the ND heavy cream alternative solves that. Top with vegan magic shell (3 Tbps coconut oil melted together with 1 c. vegan chocolate chips), and you’re in peanut butter cup heaven!!

Ziggy

Excellent taste and super quick to make.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.