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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 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
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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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Puree all ingredients in a powerful blender or food processor, until smooth.
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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.
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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 are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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124 Comments
Roxie Fiste
0Hi Maya – this recipe is very appealing but I’m allergic to coconut. Please tell me I can substitute almond milk or other to make this delicious nice cream?
Thank you,
Roxie
Wholesome Yum M
0Hi Roxie, If you are allergic to coconut you will probably want to use a different oil too. Almond milk will give you a less creamy texture than coconut, but it will still work.
RoxieF
0Would swapping out the coconut milk for almond or cashew milk work in this recipe? I have a coconut allergy. My family has enjoyed many of your recipes – thank you for posting them!
Wholesome Yum M
0Hi Roxie, Yes that should work fine.
Beth
0Hi. I am going to try this recipe. Unfortunately I could only get unsweetened coconut milk. Will this work?
Wholesome Yum M
0Hi Beth, Yes, unsweetened coconut milk is what you want for this recipe.
Kayla
0This recipe was really easy. We had an ice cream maker. It worked really well and didn’t take a full 30 minutes to turn you just have to watch it to see when I gets hard. We Use pistachio butter instead of peanut butter.
Robin
0Can’t wait to try in my ice cream maker! Did you pre mix the ingredients or just mix in the ice cream maker?
Karissa
0Your recipes look amazing! But it would be helpful if maybe you could post the written recipe in here somewhere, where it’s clear to see ? I tap jump to recipes and it only tells me to pin it . I can’t find the actual written recipe
Maya | Wholesome Yum
0Hi Karissa, The recipe card is right below the pin box you’re referring to.
Vicki Violette
0Can this recipe also be made with unsweetened almond milk?
Wholesome Yum M
0Hi Vicki, Yes the recipe will work with almond milk. The texture won’t be as creamy (that comes from the coconut milk) but it will still be delicious!
Harmony
0I made this once before as described and it was awesome! It turned out really grainy this time. I was mixing it with an immersion blender, I think I used my Magic Bullet initially last time since I needed to powder my granulated Swerve, and it seemed almost like I blended for a few seconds too long or something, it was normal and then bam, grainy. I didn’t follow the recipe exactly this time though. I made it without peanut butter because I didn’t have any on hand and my coconut oil was in between solid and melted due to temp inside, so that measurement could have been off too. Any idea which may have caused the problem and do you think I could thaw and add anything to fix it? It tastes ok, not as good as before, but the texture is way wrong.
Wholesome Yum M
0Hi Harmony, Did you start with powdered sweetener this time? Grainy textures in smooth foods (like ice cream) are often from using a granular sweetener. My next thought is about skipping the peanut butter. It provides a lot of creaminess and texture that your ice cream was probably lacking. This will be noticeable.
Cindy Erickson
0I love your recipes! Could this be made with coconut cream. I have not been able to find coconut milk in the can.
Wholesome Yum
0Hi Cindy, coconut cream might be too thick. Heavy whipping cream might work, but I haven’t tested it myself.
Shawna
0Why do you add coconut oil to this ice cream recipe? What does it do?
Maya | Wholesome Yum
0Hi Shawna, It’s for texture, good fats, and keeps it soft.
David Schwartz
0Hi Maya,
Would MCT oil powder help smooth out the consistency? How much would you suggest adding to this recipe?
Wholesome Yum
0Hi David, MCT oil (not powder) might help make it more scoopable if you plan on leaving it frozen for a while. Try 3-4 tablespoons. Let me know if it works for you!
LouAnn
0Can I use MCT Coconut oil for this recipe?
Wholesome Yum L
0Hi LouAnn, I would use regular coconut oil for the recipe and not MCT oil.
Kat
0Can you sub cacao powder for cocoa? I know cacao is stronger so you would need less. Just wondered if I could use that or make a trip to the store. Thanks!
Wholesome Yum
0Hi Kat, I haven’t tried that but it should work. Start with 1/8 cup and add another teaspoon at a time if it doesn’t seem chocolatey enough.
Denise
0Could you tell me if I did something wrong? I followed the recipe exactly except for the coconut milk and I used Heavy whipping cream. It’s very grainy. I would appreciate any suggestions. Thank you for all you do!
Wholesome Yum L
0Hi Denise. I haven’t made it with whipping cream so that could be the problem. I would make it with the coconut milk and watch the video to see how I made it.
Jacqueline
0I have tried many keto ice cream recipes and this is the best!!! It’s is so creamy and delicious. Perfect way to satisfy your sweet tooth without all of the carbs. I blended the ingredients and put it in my ice cream maker. Super simple!
Antoniette Mora
0Hello,
Not a huge fan of coconut flavor. Would I be able to use heavy whipping cream instead of the coconut milk? Or even half heavy whipping cream and half coconut milk?
Thanks!
Maya | Wholesome Yum
0Hi Antoniette, You probably can, I just haven’t tried it to confirm. Let me know if it works out for you.
Mere
0So let me start by saying that I have used thousands of recipes online for years and I have never left a comment before. That being said, I had to comment on this. Oh. My goodness. This is EVERYTHING. I’m new to keto, two weeks in, and been dealing with all those food cravings coming off processed foods. This was creamier than regular ice cream, more luscious, filling, sweet, salty, comforting and all those other amazing adjectives that describe your dream food. And I’ve been having a hard time with a lot of keto recipes because I don’t like coconut. Coconut milk, cream, oil, etc. Just really don’t like it. Even though the taste of coconut in those products is so slight, it’s stull usually too much for me. And while this didn’t fully mask the taste of coconut, it turned it the little bit of coconut flavor into an accent and something I found actually completed the chocolate and peanut butter and made it enjoyable for me. For the first time ever. Lol. My kids, including a picky three year old, loved it. I’ve made it three times in a week because we’ve been having a bowl for dessert every night. I scooped out half cup servings and froze them individually in little mini pie tins I have and that worked out perfectly. I thank you sooooooo much for making this recipe. I’ve used several from your website so far (your bagel recipe, crackers, cauliflower Mac and cheese, chocolate peanut butter smoothie, etc) and all have been phenomenal. But this one really and truly blew my hair back in the most amazing way possible. I’m eating now as I’m writing this. Lol. Thank you again so much for this (and all your other) recipes!!!!!
Sue Johnson
0Hi! I just made this ice cream and it seems to have curdled. I used a peanut butter with coconut though. Could this be the reason? I’m trying to save it freezing and stirring to see if I can save it.
Wholesome Yum L
0Hi Sue, I would definitely try making the recipe as written. There is a video on the post you can watch as well to see how to make the recipe.
Chris
0I’m going to be trying this recipe, as this is my wife’s favorite combo, but if using an ice cream maker how long must it churn?
Maya | Wholesome Yum
0Hi Chris, It will vary by ice cream maker, just churn until it’s thick.
Trisha
0Can I use unsweetened almond milk?!
Maya | Wholesome Yum
0Hi Trisha, No, almond milk would not be thick enough.
Joni Moreno
0Your recipies sound so Delicious. I am not a dessert eater but if I ever have a craving I will make your desserts. Thank you and keep them coming.
Maya | Wholesome Yum
0Thank you, Joni!
Leandra
0I LICKED THE BLENDER CLEAN…..no joke. OMG….I love it…I love you for creating it… I added a 1/2 tsp of cinnamon and used almond butter since my peanut butter on hand has sugar added. The almond butter waffle recipe I wanted try but have bought the waffle make yet. However, I have tried so many recipes from this site and loved them.
Maya | Wholesome Yum
0I am so happy to hear that, Leandra! Thank you!
Kathy
0I made this and it wasn’t grainy but icy texture. What caused this if you know? Thanks for your help. Kathy
Maya | Wholesome Yum
0Hi Kathy, It’s best a few hours after freezing, and gets hard if frozen too long. If you want to store it for longer, an ice cream maker works better than the no-churn method.
Brenda Henry
0Is the ice cream recipe for the Paleo diet?
Maya | Wholesome Yum
0Hi Brenda, Peanut butter is not paleo so unfortunately the ice cream would not be paleo as written, but you can replace the peanut butter with almond butter for a paleo version if you’d like.
Jenna Parker
0I can’t wait to make this! I live in Florida and my coconut oil is almost never solid in my pantry. Do you have a recommendation for measuring the coconut oil that is liquidy in the jar?
Maya | Wholesome Yum
0Hi Jenna, The amount is pretty close, it’s just a little different so I mention how I measure to be on the safe side. For this particular recipe, since it isn’t baking, you can probably just measure it liquid and it will be fine. Otherwise if you want to be really sure, you could place it in the fridge for a bit to solidify it.
Leah Jodon
0Can this ice cream be made without the peanut butter? And also I noticed that the ice cream has been really dry, even once it’s done.
Maya | Wholesome Yum
0Hi Leah, It’s chocolate peanut butter ice cream, so is there some specific reason you’re looking to omit the peanut butter? Almond butter would work fine as a replacement. I haven’t experienced dryness, but if what you are describing is it’s hard or crumbly, then it needed to be stirred more before freezing. If it hardens too much, it can help to have it thaw a bit on the counter. I like giving the option of a no churn recipe, but an ice cream maker also works if you don’t want to do the manual stirring.
Ewa
01 13.5-ounces how many ml is it?
Maya | Wholesome Yum
0Hi Ewa, It’s 400 mL. You can use the “Metric” button on the recipe card to switch between US Customary and Metric measurements.
Luana
0Hi, there! Can I use unsalted butter instead of coconut oil? Thank you.
Maya | Wholesome Yum
0Hi Luana, Possibly, I haven’t tried that. It would likely be harder to scoop, though. Let me know how it goes if you try it.
Jill
0This ice cream was so good! Thank you for this and all your recipes. It seems I can always count on your recipes to turn out great and have the ingredients that I don’t mind using.
Maya | Wholesome Yum
0Thank you so much, Jill! I appreciate the kind words and it means a lot!
Doug Danks
0Thanks for the Sugar Free Keto Low Carb Peanut Butter Chocolate recipe. It was the second thing I have made in my new ice cream maker. The recipe was easy to follow and I had all 5 of the ingredients on hand. I’ve been on the Keto diet for the past 35 pounds and this will be a great addition. I am 70+ years old so anyone can do this. My wife is a retired RD, and she loved it as well. I think she was surprised I made it all by myself. We got 9 servings, as we have the little plastic bowls with lids. I would say the portion size would be a little smaller than a 1/2 cup, so we estimated calories @ 250 AND WELL WORTH IT. Thanks,
Maya | Wholesome Yum
0Thank you, Doug! I’m so glad you and your wife liked it.
Dawn
0This was one of the first Keto-type recipes I ever made. If I was going to eliminate ice cream from my house I needed a sweet substitute; unless I wanted my husband to divorce me.
It was good. Hit the spot. A tablespoon was enough. My hubs really like it but I was less enthusiastic bc I’m just not a fan of peanut butter. Regardless a tub of this is always alternating between the fridge and freezer.
Today, however, I made it with almond butter. I also used unrefined coconut oil. OH. And I use liquid Stevia to cut down on carbs a little MY. GOODNESS. This was next-level delicious. Like a chocolate, almond, macaroon. Devine. I can’t wait for it to harden. Thank you for the recipe.
Maya | Wholesome Yum
0Now I have to try it with almond butter, Dawn! That sounds delicious!
Connie
0Hi, I’m new to using coconut milk from a can and see some recipes call for it to be refrigerated and then to use the “thick” portion only. In this recipe do I use the entire can or just the top part? Thank you!
Maya | Wholesome Yum
0Hi Connie, For this recipe I used the whole can.
Shirley Malar
0I’m not familiar with the consistency of coconut milk since I don’t like the taste and smell of coconut.
I would like to find something to substitute for coconut milk, but I think I should match the texture. Can you explain the texture to me? :o)
Wholesome Yum M
0Hi Shirley, The closest thing in texture and thickness would be heavy whipping cream.
Shirley
0Thank you so much. That really helps.
Karen
0I’m a huge chocolate peanut butter fan and this turned out AMAAAAAAAZING!!!!! Do you have any similar ice cream recipes but maybe some different flavors? I really liked the coconut milk in it and it was super fast and easy.
Maya | Wholesome Yum
0Thank you so much, Karen! I don’t have any other nice cream recipes with coconut milk yet, but this ice cream recipe is really popular also.
Suzanne Troiano
0Looking forward to making this but I have a tin loaf pan. Will that affect it if it’s not in a glass loaf pan?
Maya | Wholesome Yum
0Hi Suzanne, That should work just fine.
Alicia
0I made this today and took some to work to share. Everyone wants the recipe! I’ve been low carb for a few months and this is the first dessert I’ve had where I didn’t feel like I was missing out. Thank you!
Maya | Wholesome Yum
0I am so happy everyone liked it, Alicia! Have a great day!
MaryBeth Ford
0Could you use an ice cream maker, if you wanted to?
Maya | Wholesome Yum
0Hi MaryBeth, Yes, absolutely!
Jill
0I used my ice cream maker. It worked great and quicker than waiting for the freezer to harden it.
Ahmad
0Can this be made with coconut milk from a carton instead of can? I’ve read some concerning things about BPA and titanium oxide in canned coconut milk.
Maya | Wholesome Yum
0Hi Ahmad, You can but it would have to be the thick kind. So *not* the big cartons labeled “coconut milk beverage”. I think you can also find thick coconut milk in a different packaging called Tetrapaks.
Linda
0Hi Maya, this recipe sounds great. I don’t have coconut milk and wonder if it would work to use almond milk instead? Thanks, Linda
Maya | Wholesome Yum
0Hi Linda, No, sorry, I don’t recommend that. This recipe uses the thick kind of coconut milk in a can, not thin coconut milk beverage. Coconut milk beverage and almond milk are usually interchangeable, but the thick kind of coconut milk is different. If anything heavy whipping cream would be a better substitute for thick coconut milk, but then it wouldn’t be dairy-free.
Linda
0Good to know, Maya, thanks! I’ve never used any kind of coconut milk, so don’t know its properties. However, we are not dairy-free – we go through tons of heavy whipping cream, butter, cheese, etc., so using cream would not be a problem for us. Thank you for the prompt response, Linda
Nanette Purdy
0I love this recipe. I work for Crazy Richards Peanut Butter and have now been on Keto for about 6 weeks and this is my favorite!!! Can I share your recipe on our IG and show my meager attempt next to yours? So delicious. Thanks, I love your account.
Maya | Wholesome Yum
0Thank you, Nanette! My sharing policy is on the recipe card – you can share a picture with a link to the recipe, but not re-post the actual recipe. On Instagram, sometimes this works better with stories and swipe up to go to the recipe, but any way you want to do it is fine. We just keep the actual recipe on the site only. Thank you so much for asking and for stopping by!
Ksenia Ksentitskaja
0Hi Maya, regards from Estonia! My question is what consistency of coconut milk must be used? I took my coconut milk jar from the fridge and it was quite thick , also all mixture came thick, but i put it into freezer anyway. In 4 hours it was hard like stone! I assume my mixture consistency wasn’t right?
Maya | Wholesome Yum
0Hi Ksenia, Yes, the coconut milk should be thick, and the mixture should be thick. Did you stir it in the freezer at 30 and 60 minutes? That helps it not harden quite so much. It also varies a bit by freezer temperature, sometimes it’s better after 3 hours. Either way, if it gets too hard, just let it thaw on the counter until it’s softer again – for me that usually takes an hour. I’ve also gotten feedback that an ice cream maker works, so if you have one that will probably be even better, but isn’t required.
Margie Wood
0I made this today in an ice cream maker. It was ready in about five minutes. Delicious!
Maya | Wholesome Yum
0Thank you so much, Margie! I’m glad to know it works great in an ice cream maker. I’m getting one this summer so will have to try it!
Jess
0Why is it that whenever I type recipes into My Fitness Pal (I verify that the numbers coincide with my product), that my macros are way off from what is listed in the recipe? Can our products be so different?
Maya | Wholesome Yum
0Hi Jess, My numbers come straight from the USDA Food Database and you can find separate values in my low carb food list. My Fitness Pal has lots of entries which can be submitted by anyone, and many food labels also round up or down to the nearest whole number of carbs, which can add up when there is a large amount of something in a recipe. So, there are many reasons it can be off. One of the biggest differences in sweet recipes is that MFP does not recognize that the erythritol is not included in net carbs. It’s possible that the products are different too (for example, peanut butter can have sugar added), but rounding and treatment of sweeteners are more likely culprits.
Marion Robinson
0Good Morning Maya, from the beautiful & very sunny, West coast of Scotland.
It’s certainly “nice cream” weather, so I will be making this for after dinner this evening.
I just wanted to say, I make my low carb ice cream, then when I’ve mixed it, I pour it into silicone bagel molds, freeze it, and then it’s just the right portion size. There’s no struggling to get it out of the container, when needed.
Hope you find this tip helpful.
Best wishes, Marion
Maya | Wholesome Yum
0That is so smart, Marion! Thanks for sharing your tip with us!
Natalie Ellis
0Look so tasty! I bet it would be more delicious if we add some topping like some peanuts, coconut glaze, etc 🙂
Maya | Wholesome Yum
0Those toppings sound delicious, Natalie! Thanks for stopping by!
Margaret Brown
0This looks so lovely! Do you think it would work with almond butter instead of peanut?
Maya | Wholesome Yum
0Hi Margaret! Yes, you can definitely substitute almond butter!
Joyce
0Peanuts and peanut butter are very unhealthy….. any chance almond butter would work?
Maya | Wholesome Yum
0Hi Joyce! Yes, you can substitute almond butter. I hope you like it!
Roberta
0This “nice cream” (nice name too!) seems delicious… do you think it would be done also using another nut butter instead of peanut butter for those who can’t use legumes?
Thank you in advance!
Maya | Wholesome Yum
0Hi Roberta, I haven’t tried, but I’m sure you can. Try almond butter or any other kind of nut butter you like.
Natalie
0Hi! Looks yummy! I have made sooo many of your recipes since I found you on Pinterest!! My husband is allergic to coconut so I wanted to know what I can sub the coconut oil and coconut milk in this recipe for! (And any others if you have some general suggestions for coconut replacement in your recipes! Thank you!
Maya | Wholesome Yum
0Thank you so much, Natalie! Unfortunately I’m not sure about coconut substitutes in this recipe. You could possibly try heavy cream and a neutral tasting oil (like avocado oil or macadamia nut oil), but both have different consistencies than thick coconut cream and coconut oil, so I can’t say for sure if the end result would work out. Please let me know how it goes if you try!
Sandi
0I would really like to try this recipe but could I use pure monk? It’s about the only sweetener I can use without adverse effects. I cannot tolerate any of the powdered sweeteners with any bulking agent including erythritol. How much pure monk would I use?
Maya | Wholesome Yum
0Hi Sandi, I haven’t tried it but you probably could. The texture might be just a little different, and you’ll end up with a little less total, since the powdered sweetener adds some bulk. I have a sweetener conversion chart here than can help. You can also just adjust to taste when you mix it all together. Please let us know how it goes if you try!
Bianca
0Hi Maya! I love ALL of your recipes. Your site is my go-to for ANYTHING! Can this be made in an ice cream maker??
Maya | Wholesome Yum
0Thank you so much, Bianca! Yes, you can make it in an ice cream maker.
Lise
0Sounds good, but I much prefer almonds to peanuts. Is there any reason we could not substitute almond butter for the peanut butter?
Maya | Wholesome Yum
0Hi Lise, Yes, you can use almond butter. Let me know how it goes!