If you’ve been looking for a vegan-friendly ice cream that tastes as good as it sounds, this peanut butter chip vegan ice cream won’t disappoint.
Made with raw cashews, peanut butter, and IdealRaw Vanilla Protein, this ice cream has a dreamy texture.
We included vegan chocolate chips for an extra crunch that you’re going to love.
Peanut Butter Chip Ice Cream
- 4 (1/2 cup)
- 1c - raw cashews
- 1c - unsweetened almond milk
- 1scoop - IdealRaw Vanilla Protein
- .25c - peanut butter
- .25c - vegan chocolate chips
Amount per serving
|Calories||385kcal||252 Calories from Fat|
|% Daily Value *|
Soak cashews in water for at least 1 hour. Drain. Blend cashews, almond milk, Vanilla IdealRaw Protein, and peanut butter until smooth. Stir in chocolate chips. Pour into loaf pan and freeze about 2 hours, or until solid.
Blend until smooth and pour back into loaf pan. Freeze for 30 minutes, or until it reaches scooping consistency. Enjoy!