Vegan Peanut Butter Maple Ice Cream

4.0 (1)
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This Vegan Peanut Butter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrimony. These flavors are further bound in this vegan ice cream with the addition of non-dairy milk and a touch of vanilla extract.

Vegan Peanut Butter Maple Ice Cream Recipe

1 ¼ cup non-dairy milk
¾ cup maple syrup
6 oz silken tofu
½ cup natural peanut butter
1 teaspoon vanilla extract

1) Blend the mixture

In a food processor or blender, add the non-dairy milk, maple syrup, silken tofu, peanut butter and vanilla extract. Process until smooth. If using a blender, you may need to process in two batches. Place the mixture in the refrigerator until it cools completely, about 4 hours.

2) Process the vegan ice cream in an ice cream maker

Mix in an ice cream maker for 30 to 45 minutes. Put in the freezer for 3 hours. 
This recipe makes about 1 quart of Vegan Peanut Butter Maple Ice Cream.

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4.0  (1)
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Cooling time

Do i have to put it in the fridge for a few hours for it to become cold before processing it in the ice cream maker?

Owner's reply

Great question about the ice cream! I've updated the recipe to state that the mixture should be placed in the refrigerator until cooled completely before transferring it to the ice cream maker. It should take about four hours to cool in the refrigerator completely. Thanks again!

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My husband loved this ice cream. With some vegan chocolate syrup or chocolate chips, he said it tastes like a reese's peanut butter cup!

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