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Most vegan nice cream recipes are made with bananas, which don’t work with my low carb way of eating. I’ve been planning to try nice cream without bananas for a long time now. I just needed the weather to warm up! It finally has (yay for spring!), so I’m excited to share this chocolate peanut butter nice cream recipe with you.

You’ll want to make it all summer long!

But first, what is nice cream?

What Is Nice Cream?

Nice cream is simply ice cream without milk or dairy. It’s nice ice cream that everyone can enjoy, even if you’re lactose intolerant, or just sensitive to it.

Dairy can be inflammatory and many people have intolerances. Even though I’m not one of them, as far as I know, I think reducing dairy can be beneficial for anyone sometimes.

So, I like having this nice cream as an alternative to my favorite regular low carb sugar-free ice cream recipe. Typically nice cream recipes use bananas, but this recipe doesn’t. If you want to use bananas, try my banana ice cream instead.

And, chocolate nice cream is totally delicious, so give it a try even if you can eat dairy, too.

Chocolate Nice Cream Recipe Ingredients

Unlike many nice cream recipes made with bananas, this one doesn’t have any. It only has 5 grams net carbs per serving – perfectly keto and low carb!

The ingredients for this chocolate nice cream recipe are simple and easy. You only need 5 of them:

Coconut milk
Peanut butter (or keto nut butter)
Coconut oil
Cocoa powder
Powdered sweetener
Sea salt – this is optional and not counted in ingredient counts by convention

These ingredients even make this a vegan nice cream! I don’t have a lot of vegan recipes, but I like to mention it when I have one.

Chocolate and peanut butter make one of the easiest way to create vegan desserts. My no-bake chocolate peanut butter cookies are another one you’re going to love!

Whether you’re low carb, keto, vegan, or just dairy-free, you won’t feel like you’re missing out with this chocolate peanut butter nice cream.

You can use any powdered sweetener you like, as long as it’s powdered. This is so that your vegan nice cream is smooth and not grainy. I like powdered erythritol, allulose, or monk fruit. Check my keto sweetener guide for general low carb sweetener options and the sweetener conversion chart for conversions.

If you want a protein boost, add some keto collagen.

How To Make Nice Cream

The steps for how to make nice cream are quick and easy! Since I still don’t have an ice cream maker, I made this as no-churn nice cream. And even though it does harden in the fridge, it’s just perfect after a few hours, and you can thaw it for a while if you want to eat it again later.

To start, puree all the ingredients together in a powerful blender or food processor. Pour the mixture into a parchment lined or glass loaf pan. Anything freezer-safe will work, but you want to line it if it’s a surface that may stick.

Cover the vegan nice cream and freeze it for about 3-4 hours, stirring at the 30 and 60 minute marks to break up ice crystals. This is essentially replacing the function of the ice cream maker.

I’m pretty sure it would work to actually use an ice cream maker, but haven’t tried it. Please let me know if that works for you!

When To Eat and How To Store Vegan Nice Cream

This chocolate peanut butter nice cream recipe is best after freezing for 3-4 hours. That gives it the consistency you see in the pictures, so eat it around that time if you can.

If you are freezing for longer, you’ll probably need to thaw the chocolate nice cream on the counter to make it a breeze to scoop out. Just plan ahead if you won’t be eating it the same day.

Finally, remember to run your ice cream scoop under warm water before scooping. That makes it easier to scoop, and even starts melting the edges just a little bit. Which is totally delicious.

Let’s make some chocolate nice cream this summer! If you want more ideas for dairy-free frozen desserts, try almond milk ice cream, coconut milk ice cream, or coconut sorbet.

Chocolate Peanut Butter Nice Cream Recipe

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Ingredients

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1 13.5-oz can Coconut milk (full-fat) ▢
1/2 cup Peanut butter (creamy, no sugar added) ▢
1/3 cup Coconut oil (measured solid, then melted) ▢
1/4 cup Dutch processed cocoa powder ▢
1/2 cup Wholesome Yum Powdered Allulose (or any powdered sweetener*) ▢
1 pinch Sea salt (optional - to taste) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Puree all ingredients in a powerful blender or food processor, until smooth.
Pour the mixture into a 1 1/2 or 2 quart (2 liter) glass freezer safe container. Cover and freeze for 30 minutes, then stir well, especially stirring away from the sides into the center. Cover and freeze for 30 more minutes and stir again. Cover and freeze for 2-3 more hours, until firm.
Chocolate peanut butter nice cream is the best consistency after freezing for 3-4 hours. If storing for longer, simply thaw on the counter for about an hour to soften before eating.

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Recipe Notes

Serving size: 1/2 cup

*Other powdered sweeteners will work, but I recommend allulose for scoop-able ice cream that doesn't get too hard in the freezer.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 362

Fat 35g

Protein 6g

Total Carbs 8g

Net Carbs 5g

Fiber 3g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Dessert

Cuisine: American

Keywords: gluten-free, ice cream, keto, low carb, nice cream, sugar-free

Calories: 362 kcal

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125 Comments

Jennifer Summerall
0 April 19, 2023Reply

This recipe is wonderful!! My husband said it taste like the inside of a Lindt Lindor truffle, so rich and creamy after about 4 hours in the freezer.
Wendy
0 August 2, 2022Reply

Can you use an ice cream maker after step one of instructions?
- Wholesome Yum D
  0 August 3, 2022Reply
  
  Hi Wendy, I have never tried that but let me know your results!
Emely
0 July 31, 2022Reply

Just made this recipe using my Cuisinart Ice Cream maker. I put in the freezer. It taste yummy because I liked the paddles of the ice cream maker. I’m so glad because I’m lactose intolerant. Thank you so much. I think strawberry next..BTW I used the Besti Monk Fruit/Allulose powdered sweetener. I’ve turned a lot of people on to it. It’s the best. Thanks again
Cheryl
0 July 25, 2021Reply

I’m assuming this recipe would work in an ice cream machine. I wonder also if liquid Stevia would work as a sweetner. I may try that plus a touch of coconut sugar.
- Wholesome Yum M
  0 July 25, 2021Reply
  
  Hi Cheryl, Yes, this recipe works well with an ice cream maker. The allulose not only sweetens the recipe but also helps to keep it soft and scoopable. You can use stevia but will end up with much harder ice cream after freezing.
Thea
0 April 12, 2021Reply

I made this yesterday and added vanilla and maple extract. I just poured it right into mini popsicle molds and it made exactly sixteen.

This was so delicious. Super rich and creamy, better than some of the expensive vegan ice cream I’ve purchased, and not full of sugar. The flavour was amazing. Definitely making this again.
- Thea
  0 April 12, 2021Reply
  
  Also, I just realized that I missed the “powdered” part of the recipe. I used regular, granulated erythritol and a Vitamix. Not a hint of grittiness, super creamy.
JennG
0 February 16, 2021Reply

Absolutely fabulous! I would really like to have chunks of peanut butter throughout… Think Basking Robbins .

Any suggestions on how to do this?
- Wholesome Yum M
  0 February 17, 2021Reply
  
  Hi JennG, Thin your peanut butter with a small amount of coconut oil. You’ll want it slightly runny, not sticky. After stirring your ice cream at the 60-minute mark, it should be thick enough to add your peanut butter mixture. Slowly drizzle and fold your peanut butter into your ice cream. Store it in the freezer until it’s fully hardened. Enjoy!
Sarah
0 January 5, 2021Reply

Looked like ice cream you’d buy from the grocers! So, I followed the recipe to a T, except for the sweetener powder, I use Vega’s coconut almond flavor protein powder. The texture was good, taste… err I found it too creamy. Like way too soft, or perhaps it was the coconut oil. Not sure! I wanted less cream to hit me I suppose. Anywho I added pecans to mine, some shredded coconut as well.
- Wholesome Yum M
  0 January 5, 2021Reply
  
  Hi Sarah, You may prefer to use light coconut milk if you found the full-fat version to be too creamy.
jorja
0 December 23, 2020Reply

is coconut milk necessary?
- Wholesome Yum M
  0 December 24, 2020Reply
  
  Hi Jorja, Coconut milk is the liquid base for this recipe. If you would like to use an alternative to coconut milk, then almond or macadamia milk will work fine. The final texture will not be as creamy without the coconut, but the recipe will still work.
Molly
0 November 30, 2020Reply

Can this be made without the cocoa powder? I’ve made this recipe before and loved it but now I’m pregnant and avoiding all forms of caffeine, which includes chocolate. Would some vanilla essence work in it’s place to make a regular peanut butter nice cream? Also wondering if regular heavy cream could be used instead of coconut cream?
- Wholesome Yum M
  0 November 30, 2020Reply
  
  Hi Molly, Yes you can make this without the cocoa powder and with vanilla. Also, feel free to use heavy cream if you wish.
Judy
0 August 4, 2020Reply

We are so excited to have this recipe!

Can I use a metal pan? Our freezer is so full because we stock up for fewer trips these days. I’m afraid it will spill when on top of the other foods.

Should I cover the metal pan with parchment paper? Would that break while stirring?

Thank you very much
- Wholesome Yum M
  0 August 4, 2020Reply
  
  Hi Judy, A metal pan would probably work fine. Yes, I would cover it with either parchment or freezer paper to keep the ice cream from getting freezer burn.
Barbara Schuler
0 July 12, 2020Reply

Just tried this with my new Cuisinart ice cream maker and it turned really well! Took about 12 minutes in the machine and was firm enough to eat at that time, however I put it in a container in the freezer for a bit. It was really yummy! I did not have a powdered sweetener so I simply used a blender to break down the granules of monk fruit w/Erythritol and that seemed to work well enough.The flavor was great and I definitely will be making this again! Thanks for the great recipe!
Shana
0 June 30, 2020Reply

Hi,

I can’t find any powdered allulose here.
Would powdered erythritol work also?
Can’t wait to make this ice cream!
- Wholesome Yum M
  0 July 1, 2020Reply
  
  Hi Shana, Allulose will give the best texture, but powdered erythritol will work fine.
- JmjUSA
  0 March 14, 2022Reply
  
  Coconut milk…. The kind in a can or the supermarket variety…