Easy Vegan Peanut Butter-Maple Ice Cream

By Melissa Clark

Updated June 7, 2023

Easy Vegan Peanut Butter-Maple Ice Cream
David Malosh for The New York Times
Total Time
20 minutes, plus 4 hours’ freezing
Rating
4(1,266)
Comments
Read comments

With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.

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Ingredients

Yield:About 3½ cups
  • ¾cup pure maple syrup 
  • 2cups unsweetened oat creamer
  • 1cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
  • 1teaspoon vanilla extract
  • Pinch of salt
  • Chocolate shavings, sprinkles or vegan hot fudge, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

288 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 9 grams protein; 19 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about ½ cup.

  2. Step 2

    Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.

  3. Step 3

    Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings, sprinkles or vegan hot fudge, if you like.

Tip
  • You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.

Ratings

4 out of 5
1,266 user ratings
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Comments

Gumbo's Dog House

Lilian - The FDA does indeed regulate the so-called natural flavors. See 21CFR101.22 having to do with specific food labeling requirements. The point of the oatmeal creamer in this recipe is to impart a smooth creamy texture without using animal products, with its inherent health benefits of no cholesterol and very low fat content by comparison to dairy cream. How rolled oats or hemp hearts could ever be used in this regard without being extensively processed is unlikely.

Heather

You can easily make oat creamer with 1/3 oats (not minute oats) 2T coconut oil and 3/4c water with pinch of salt if you are worried about over processed store bought oat creamer!

Debbie Russo

I will make this , this weekend. Any suggestions for a substitute for oat creamer? It’s not available where I am staying.

amy

Delicious! I’m an avid dairy ice cream maker, and this is the first vegan recipe that has wowed. The only change I made was to churn it after cooling the batter. Thank you for a fabulous and simple recipe. Looking forward to trying your other vegan ice creams.

tedge

Even better with runny almond butter: organic Costco brand.

Ice Cream Aficionado

Made this with honey, half and half, and crunchy natural peanut butter. It is simply amazing. One of the best ice creams ever! Not vegan, but insanely delicious. Can't wait to try it with other nut butters, non dairy milk, etc. The great thing is this ice cream remains easy to scoop after freezing - I have an ice cream machine with a compressor, and the result is like the creamiest gelato. Superb recipe!

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