This peanut butter ice cream is creamy, dreamy, and incredibly easy—you don’t even need an ice cream maker to make it!
Peanut butter ice cream is the ultimate indulgence for peanut butter lovers! This vegan no-churn ice cream starts with a rich peanut butter base, with salty roasted peanuts and chocolate chips folded into the mix to make it just a little bit more decadent.
If you’ve never had no-churn ice cream before, you’re in for a treat. It works by folding whipped cream (or, in this case, coconut cream) into the rest of the ingredients. The light, fluffy whipped cream incorporates air into the ice cream without churning, yielding a soft, scoopable result. It’s pretty magical, friends!
Why You’ll Love This Peanut Butter Ice Cream Recipe
Here’s what makes this peanut butter ice cream such a hit:
- Vegan . This is an ice cream everyone can enjoy! While most no-churn ice creams are made with dairy condensed milk and whipped cream, I use coconut-based versions of these ingredients.
- No-Churn . Which means no ice cream maker! All you need is an electric mixer, two mixing bowls, and a loaf pan or container to store your peanut butter ice cream.
- Crowd-pleasing flavour . Peanut butter is hard to resist, especially when it’s paired with chocolate. You’ll find the same combo in my Vegan Chocolate Peanut Butter Swirl Brownies , No Bake Chocolate Peanut Butter Energy Bites , and Chocolate Peanut Butter Blender Pancakes .
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut whipping cream – I used Nature’s Charm coconut whipping cream.
- Sweetened condensed coconut milk – I also used the Nature’s Charm brand for this.
- Creamy peanut butter – Or substitute sunflower seed butter if you have a peanut allergy.
- Chocolate chips – Be sure to use a brand that’s vegan.
- Roasted peanuts – Chop these to your desired size.
What If I Can’t Find Vegan Sweetened Condensed Milk?
How to Make Peanut Butter Ice Cream
Ready to make some ice cream? Here’s what you’ll need to do:
Prepare . Place the coconut whipping cream in the refrigerator overnight and chill the mixing bowl and beaters for at least 20 minutes.
Make the whipped cream . Place the coconut whipping cream in a mixing bowl. Use a hand mixer to beat it until it’s thick and creamy.
Finish the ice cream mixture . Beat in the peanut butter and sweetened condensed coconut milk until the mixture is smooth. Fold in the chocolate chips and chopped peanuts.
Freeze . Pour the mixture into a freezer-safe container or loaf pan and top with additional chocolate chips and peanuts. Freeze for at least 4 to 6 hours.
Serve . Let the ice cream sit at room temperature for 10 to 15 minutes to soften, then scoop it into bowls or cones.
Tips for Success
Follow these tips and pointers for perfect vegan peanut butter ice cream:
- Don’t forget to chill the cream . In order for the coconut whipping cream to hold its shape when beaten, you’ll need to chill it in the refrigerator. This recipe won’t work without this step!
- Use standard creamy peanut butter . I love homemade peanut butter and store-bought natural peanut butter, but because the oil can separate, it’s best to use regular creamy peanut butter for this recipe—the kind that doesn’t need to be stirred before using.
- Let it soften before serving . Don’t forget to let the ice cream soften at room temperature for 10 to 15 minutes before scooping. This will ensure that it’s easy to scoop and has the perfect texture.
Variations
This peanut butter ice cream was made for mix-ins! Add chopped vegan peanut butter cups , a ribbon of strawberry jam, vegan brownie pieces, toasted coconut flakes, or anything else that strikes your fancy.
Serving Suggestions
You can’t go wrong with a scoop of peanut butter ice cream in a cone or bowl, but it’s also fantastic with chocolate desserts like vegan chocolate cake and chocolate sheet cake . I love it topped with my easy vegan caramel sauce and crushed pretzels too!
How to Store
Store your homemade peanut butter ice cream in an airtight container in the freezer for up to two weeks. If you store it in a loaf pan, be sure to wrap it tightly.
More Recipes for Peanut Butter Lovers
- Peanut Butter Cake
- Peanut Butter Banana Overnight Oats
- Thai Peanut Sauce
- Fresh Spring Rolls with Peanut Ginger Sauce
- Peanut Butter and Strawberry Jelly Compote Waffles
Ingredients
- 1 can coconut whipping cream , chilled in the fridge overnight (15 oz or 400 grams) (I used Nature’s Charm coconut whipping cream)
- 1 can sweetened condensed coconut milk , 11.25 oz or 320 grams (I used Nature’s Charm)
- 1 cup creamy peanut butter , 245 grams
- ¼ cup chocolate chips , 40 grams
- ¼ cup chopped peanuts , roasted and salted (42 grams)
Instructions
- Place a can of coconut whipping cream in the refrigerator overnight. It’s also recommended to chill your mixer bowl and whisks in the fridge for 20 minutes prior to using them.
- Once chilled, remove the coconut whipping cream from the can and transfer it to a mixing bowl. Beat the cream using a mixer until it becomes thick and creamy.
- Add the peanut butter and sweetened condensed coconut milk to the whipped cream. Continue mixing until the mixture is creamy and smooth.
- Fold in the chocolate chips and chopped peanuts, making sure they are evenly distributed throughout the ice cream mixture.
- Pour the mixture into a freezer-safe container or loaf pan. Top with more chocolate chips and chopped peanuts.
- Place the container in the freezer and let the ice cream set for at least 4-6 hours or until it becomes firm.
- When you’re ready to serve the ice cream, take it out of the freezer and let it stand at room temperature for 10-15 minutes to soften slightly. Scoop the ice cream into bowls or cones, and enjoy!
Notes
Peanut Butter Ice Cream
Ingredients
- 1 can coconut whipping cream chilled in the fridge overnight (15 oz or 400 grams) (I used Nature’s Charm coconut whipping cream)
- 1 can sweetened condensed coconut milk 11.25 oz or 320 grams (I used Nature’s Charm)
- 1 cup creamy peanut butter 245 grams
- ¼ cup chocolate chips 40 grams
- ¼ cup chopped peanuts roasted and salted (42 grams)
Instructions
- Place a can of coconut whipping cream in the refrigerator overnight. It’s also recommended to chill your mixer bowl and whisks in the fridge for 20 minutes prior to using them.
- Once chilled, remove the coconut whipping cream from the can and transfer it to a mixing bowl. Beat the cream using a mixer until it becomes thick and creamy.
- Add the peanut butter and sweetened condensed coconut milk to the whipped cream. Continue mixing until the mixture is creamy and smooth.
- Fold in the chocolate chips and chopped peanuts, making sure they are evenly distributed throughout the ice cream mixture.
- Pour the mixture into a freezer-safe container or loaf pan. Top with more chocolate chips and chopped peanuts.
- Place the container in the freezer and let the ice cream set for at least 4-6 hours or until it becomes firm.
- When you’re ready to serve the ice cream, take it out of the freezer and let it stand at room temperature for 10-15 minutes to soften slightly. Scoop the ice cream into bowls or cones, and enjoy!
Notes
Nutrition
Peanut Butter Ice Cream https://jessicainthekitchen.com/peanut-butter-ice-cream/ September 1, 2023
Crispy, crunchy corn nuggets are going to be your new favourite snack! They’ve got the sweetness of corn, they’re perfect for dipping, and they’re guaranteed to disappear fast.
Corn nuggets are small, bite-sized morsels of deliciousness. (I mean, who doesn’t like corn?!)
These corn nuggets are a little bit like fritters in that they pair a light batter with corn kernels, then they’re fried to crispy perfection. These little nuggets are crunchy on the outside, soft on the inside, and all-around irresistible.
Serve corn nuggets as a side dish, an appetizer, or even a main dish—I don’t know about you, but I could totally make a meal out of them. Be sure to pair them with your favourite dipping sauces too!
(If you’ve got a weakness for corn, you’ll also love my Corn Succotash , Mexican Street Corn Burrito Bowls , and Vegan Creamed Corn .)
Why You’ll Love This Corn Nuggets Recipe
Here’s what makes these corn nuggets a guaranteed winner:
- Vegan . Unlike other recipes for corn nuggets, this one is completely plant-based, making it a great option for vegans, but also one that everyone will enjoy.
- Easy to make . With just a few ingredients and minimal prep work, you can have these corn nuggets ready in no time.
- Customizable . There’s lots of room experiment with different seasonings, herbs, and spices to make these corn nuggets your own. Don’t be afraid to put your own spin on this recipe!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Be sure to lightly spoon this into the measuring cup, rather than scooping it.
- Baking powder
- Granulated sugar
- Salt
- Black pepper – Freshly cracked is best.
- Almond milk – Or another unsweetened, unflavoured plant milk.
- Aquafaba
- Vegan butter – Use store-bought or homemade vegan butter .
- Corn kernels – I used canned, but fresh or frozen and thawed would work too.
- Vegetable oil – Or your preferred oil for deep-frying.
What Is Aquafaba?
Aquafaba is the liquid from cooked chickpeas. While you might be used to pouring it down the drain, aquafaba can actually be whipped into peaks like egg whites and used to bind ingredients together, like in this corn nugget recipe. I also use aquafaba in my vegan marshmallow and sweet potato soufflé recipes.
How to Make Corn Nuggets
There are some times when you just can’t beat deep-frying—like when making homemade falafel or vegan donuts . This is one of those times! You just can’t get the same results in the oven.
Mix the dry ingredients . Whisk the all-purpose flour, baking powder, sugar, salt, and pepper in a mixing bowl.
Mix the wet ingredients . In another bowl, whisk together the almond milk, aquafaba, and vegan butter.
Finish the batter . Whisk the dry ingredients into the wet ingredients and fold in the corn.
Prepare . Heat the oil in a deep skillet or pot over set medium heat until it reaches 365ºF.
Cook the nuggets . Drop spoonfuls of the corn batter into the oil. Fry the corn nuggets for about 3 minutes on each side, or until golden brown.
Drain . Remove the nuggets from the oil and transfer them to a paper-towel-lined plate.
Repeat . Continue with the remaining batter until it’s all used.
Tips for Success
These simple tips will help you make perfect corn nuggets:
- Use a thermometer . It’s important to make sure the oil is hot enough before adding the corn nugget batter; if the temperature is too low, your nuggets will end up greasy. The best way to do this is to use a thermometer.
- Don’t crowd the pan . Fry the nuggets in batches, so they don’t overcrowd the pan.
- Use a slotted spoon or skimmer . This allows you to remove the corn nuggets from the oil without also removing oil from the pan. Another option is to pluck them out with chopsticks.
- Serve immediately . Enjoy your corn nuggets right away for optimal crunchiness and flavour.
Variations
You can experiment with different herbs and spices to give your corn nuggets an extra flavour boost. Try adding a pinch of smoked paprika, cayenne for a kick, chili powder for some Tex-Mex flair, or your favourite fresh or dried herbs.
For a gluten-free version, substitute a measure-for-measure all-purpose flour blend.
Serving Suggestions
Corn nuggets are great on their own as an appetizer or snack, but they’re especially delicious when paired with your favourite sauces and dips. Try serving them with hot sauce, tartar sauce , vegan mayo , vegan sour cream , or vegan ranch dressing .
How to Store Leftovers
Leftover corn nuggets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, place them on a baking sheet and bake at 400ºF until they’re heated through and crispy. You can also microwave them, but they’ll be softer that way. An air fryer works well too!
Can I Freeze This Recipe?
Yes, you can definitely freeze this corn nugget recipe. After frying the nuggets, let them cool completely and transfer them to an airtight container or freezer-safe bag. Freeze for up to 3 months; to reheat them, place them on a baking sheet and bake at 400ºF until they’re heated through and crispy.
More Vegan Appetizer Ideas
- Strawberry Salsa
- Vegan Dumplings With Dipping Sauce
- Air Fryer Veggie Chips
- Creamy Vegan Queso
- Vegan Whipped Feta Dip
Ingredients
- 1 cup all-purpose flour , 125 grams
- 1 teaspoon baking powder , 3.5 grams
- 1 teaspoon granulated sugar , 5 grams
- ½ teaspoon salt , 2.5 grams
- ¼ teaspoon black pepper , 1 gram
- ½ cup almond milk , 120 grams
- ¼ cup aquafaba , 60 grams
- 1 tablespoon melted vegan butter , 13 grams
- 1 can corn kernels , drained (12 oz or 340 grams can; 270 grams of corn when drained)
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, baking powder, sugar, salt, and pepper.
- In a separate bowl, whisk together the almond milk, aquafaba, and melted vegan butter.
- Pour the dry ingredients into the wet ingredients and mix until well combined.
- Gently fold in the drained corn kernels.
- Heat vegetable oil in a deep skillet or pot over medium heat, enough to cover the nuggets, until it reaches 365F (185C) temperature.
- Using a spoon, drop spoonfuls of the corn batter into the hot oil.
- Fry the corn nuggets for about 3 minutes on each side, or until golden brown.
- Remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter until all the corn nuggets are fried.
