Simple, practical, and full of everyday flavour, Chocolate Peanut Butter Ice Cream Popsicles is a vegan, vegetarian Gluten-free, Vegan ice cream made with non dairy milk, smooth peanut butter, and salt in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 6
- Category: ice cream
- Cuisine: Gluten-free, Vegan
Ingredients
Peanut Butter Ice cream:
- 1.5 cups non dairy milk (such as almond milk or coconut milk)
- 1/2 cup smooth peanut butter (or almond butter, or other nut butter)
- ¼ tsp salt
- 2 to 4 tbsp sugar or sweetener (such as maple or agave)
- ½ tsp vanilla
- a good pinch of cinnamon and nutmeg
Chocolate drizzle or coating:
- 8 oz vegan chocolate chips (or bar)
- 2 tbsp coconut oil
Method
- Combine all the ingredients in a saucepan over medium heat. Stir occasioanlly so the nut butter mixes in. Bring the mixture to a boil. It will star to thicken. Whisk well for half a minute while boiling, then take off heat. Cool for 10 minutes. Taste and adjust sweet and mix in. Then pour into pop molds*. Freeze until fully frozen.
- Melt the chocolate chips and coconut oil in a double boiler or microwave(in burst of 15 to 30 seconds). Whisk until smooth.. Let it cool for 2 mins.
- Drizzle the chocolate on the frozen popsicles, or dip the pops into the melted chocolate to make coat completely.
- Place on a parchment lined baking sheet and return to the freezer for 15 mins. Store or serve
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
