Plant-Based Recipes

Vegan Chocolate Peanut Butter Ice Cream

Can you believe the peanut butter chunks in this ice cream? I think I could eat the whole thing!

This vegan ice cream is super creamy and is made with 100% plant-based, real ingredients. It will be much easier on your tummy and satisfy any sweet tooth.


Products used:

Chocolate Peanut Butter IdealRaw Organic Protein

pb ice cream

Vegan Chocolate Peanut Butter Ice Cream

Serving size is 1/2 c



  • 2 - ripe bananas, frozen
  • .33c - unsweetened almond milk
  • 1scoop - Chocolate Peanut Butter IdealRaw Protein
  • 3tbsp. - natural peanut butter

Nutritional Facts

Amount per serving

Calories 212kcal 90 Calories from Fat
% Daily Value *
Total Fat10g15%
Total Carbohydrates25g8%


  1. Line a small baking sheet with parchment paper.  Drop teaspoon sized amounts of the peanut butter on the parchment paper. Place the peanut butter in the freezer and freeze for 30 minutes.  Also, freeze the bananas if you haven’t already.

  2. To make the ice cream, combine the bananas, almond milk, and IdealRaw in a high powered blender.  Blend until thick and smooth.  Scoop 1/3 of the ice cream into a mini loaf pan, top with a 4 frozen peanut butter balls, and repeat two more times if possible. This way the peanut butter is throughout the ice cream when it is scooped.  Freeze for 2 hours.  Enjoy!!

Amy Posey

Amy Posey

Certified Personal Trainer and Nutritionist

I'm a huge believer that food is the best medicine and am always looking for natural remedies to life's problems. When I’m not writing you’ll find me exploring the mountains, usually on skis or in hiking boots. I also enjoy the challenge of perfecting the chocolate chip cookie. Life is about balance!