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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.
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 low carb sweetener guide for general low carb sweetener options and 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!
Chocolate Peanut Butter Nice Cream Recipe:
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Chocolate Peanut Butter Nice Cream Recipe - 5 Ingredients
How to make nice cream without bananas or an ice cream maker! This 5-minute, 5-ingredient chocolate peanut butter nice cream recipe is sugar-free, low carb, keto friendly and vegan.
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Click 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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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.
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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