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

Prep Time
5 min
Passive Time
2 hours


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


  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!!

Nutritional Facts

Amount per serving

Calories 212
Total Fat 10g
Total Carbohydrates 25g
Protein 9g

Alissa Kepas

Alissa Kepas

Yoga Teacher, Reiki Master

As an experienced yoga instructor and Reiki master, I know the power that comes from yoga. I’ve practiced yoga all over the world and am always inspired by the nature around me. I encourage my students to let go and embrace new opportunities so we can become the best versions of ourselves.

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