Peanut Butter and Chocolate Chunk Coconut Milk Ice Cream

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After many years of lusting after ice cream makers and wishing that I could upgrade from the small built-in freezer in my fridge (the sort just big enough to hold a couple of ice cube trays and a bag of frozen corn) to a freezer big enough to fit an ice cream maker, I have finally achieved it.  After moving into our new house in March, one of the first purchases I made was a small chest freezer, followed by an ice cream maker!  For my first ice cream, I wanted to make something that I couldn’t buy in shops here.  I have found the range of flavours of vegan ice cream available in the UK a bit disappointing; there just aren’t as many flavours to choose from as in the US.  That’s why I took to adding flavourings in to plain vanilla ice cream to make things more interesting!

Peanut butter and chocolate is a very American flavour combo and not something that’s very common here, so definitely not something I could get amongst the limited ice cream flavours…  So I decided to go with peanut butter and chocolate chunk ice cream, using a coconut milk base because from my research it sounded like the fat in the coconut milk would help the texture.  I used a real vanilla pod to add vanilla flavour, and it not only added those sought-after black specks in the ice cream, it filled my kitchen with THE most amazing smell ever.  The end result was so delicious, a great first ice cream – and the non-vegan boyfriend loved it too!  It was fantastic served up with strawberries and chocolate sauce (peanut butter and chocolate go so well together and strawberries make a great addition, I think!).  Now that the weather’s warming up, this is the perfect recipe for spring or summer, so enjoy on a hot day soon.


Peanut Butter and Chocolate Chunk Coconut Milk Ice Cream

Suitable for non vegans

Serves 2


  • 2 15 oz cans coconut milk (2 400ml tins of coconut milk)
  • 1/2 cup (100 g) sugar
  • 2 tbsp corn starch
  • Vanilla pod
  • 4 tbsp peanut butter, preferably chunky
  • 4 tbsp vegan chocolate chips or chopped chocolate bar


  1. Freeze your ice cream maker according to its instructions (I need to freeze mine for at least 12 hours, so I usually freeze it overnight, covered to prevent ice crystals forming in it).
  2. The night before making, spread peanut butter on a bit of parchment paper and freeze.  Once the peanut butter has frozen, break into chunks.  You don’t have to do this, but if you don’t, you will end up with peanut butter flavour ice cream rather than peanut butter chunks in your ice cream.
  3. Blend coconut milk, sugar and corn starch.  Pour into a saucepan, and scrape in the seeds of a vanilla pod (if you don’t have a vanilla pod, you can add a teaspoon of vanilla extract and mix, but you won’t get as good of a smell and flavour, or the lovely black specks in your ice cream that signify real vanilla).
  4. Heat over medium heat in a saucepan until it begins to bubble.  Remove from heat and cool in the fridge for at least 4 hours.
  5. Make ice cream according to your ice cream maker’s instructions.  About 5 minutes before the ice cream is done, add the frozen peanut butter chunks and the chocolate chips.
  6. When done, the ice cream straight out of the ice cream maker will be a texture similar to soft serve.  You can eat it like this if you prefer, or freeze it in a container for a few hours before serving for a harder ice cream.


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5 thoughts on “Peanut Butter and Chocolate Chunk Coconut Milk Ice Cream”

  1. That’s really interesting that the chocolate/peanut butter pairing isn’t popular across the pond. It’s hard to imagine not eating those two things that seem destined to be together. Although, I know peanut butter itself isn’t as big there…

    Congrats on the new ice cream maker! I’ve had one on my wish list for a couple of years now. Maybe this will be the summer. Yours sounds fantastic!

    • I think it’s down to the fact that peanut butter isn’t as popular. (Don’t really get why!)

      Thank you! Can’t wait for the treats this summer. Am really happy with the purchase, if you do decide to get one I’d definitely recommend it (Cuisinart ICE30), it got really good reviews and I’ve found it easy to use.

  2. I’ve always toyed with the idea of getting an ice cream maker, but never quite made the jump. Maybe I should just get on with it. I love peanut butter in anything, so I’d be behind this all the way. For the ready made stuff, have you tried ZenZen? it’s a bit on the expensive side (I can only afford the little tubs, but it is pretty good.

    • Do it!! Although if you’re like me you may end up eating far too much ice cream…haha. It might make a nice addition to your new kitchen? ;) (Well, that’s what I thought about mine.)
      I haven’t even heard of ZenZen! How on earth did I miss that? I love coconut milk so I bet I’d love it! Where do you buy it?


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Caitlin Galer-Unti

Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 


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