Easy Vegan Peanut Butter-Maple Ice Cream Recipe (2024)

Lilian - The FDA does indeed regulate the so-called natural flavors. See 21CFR101.22 having to do with specific food labeling requirements. The point of the oatmeal creamer in this recipe is to impart a smooth creamy texture without using animal products, with its inherent health benefits of no cholesterol and very low fat content by comparison to dairy cream. How rolled oats or hemp hearts could ever be used in this regard without being extensively processed is unlikely.

You can easily make oat creamer with 1/3 oats (not minute oats) 2T coconut oil and 3/4c water with pinch of salt if you are worried about over processed store bought oat creamer!

I will make this , this weekend. Any suggestions for a substitute for oat creamer? It’s not available where I am staying.

The tip below the recipe states that you should choose unsweetened nut butters if substituting for peanut butter or the result will be too sweet. So I'm confused: the recipe says to use creamy peanut butter (the regular kind, not the kind labeled "natural") but that type is indeed sweetened. So what kind of peanut butter are we supposed to use? Any insights appreciated!

Love your recipes, Ms. Clark, and I was excited to try this one—until I saw that it called for oat creamer, which is a highly processed product (i.e. most commercial varieties have stabilizers and ingredients the FDA isn't regulating —the so-called "natural" flavors). How about coming up with a vegan ice cream recipe that doesn't need such a product? I'd love to see a recipe that includes rolled oats or, better yet, hemp hearts (more nutritious) instead of a product based on those.

Don't hate me for asking...but could this be made with dairy cream?

If I already have an ice cream machine, wi this same base churn up well in the machine too?

Many compliments and requests for recipe. I used very little of the maple syrup. For one container, a bit of bourbon was added. Very nice touch.

Used Skippy No Sugar Added Creamy peanut butter. This kept overall sugar low and still tasted delicious!

This is a truly excellent non-churn ice cream! I would ignore the complaints about commercial peanut butter and oat creamer because they really do work much better. Organic or home made nut butters just don't have the proper texture for this or for baking. The oat creamer also needs the ingredients it has to give the final product its texture.

This is so good!! I did half a cup of maple syrup, and added choc chips and peanuts to give it texture.

Jan--be very careful with "sugar free" commercial peanut butters. Many contain xylitol (sometimes called "birch sugar") which is EXTREMELY toxic to dogs. BTW I am a veterinarian.

Ripe bananas, organic peanut butter*, organic cacao powder + oat milk/homemade oat creamer...puree in blender and then freeze as directed.Wondering how this might work. It's plenty sweet when I make this as a smoothie with frozen bananas. *would prefer the grit of organic peanut butter to all of the junk in the others.

The sugar in ice cream and sorbets is necessary. Otherwise it will freeze into a rock.

Here is a recipe for vegan oat creamer. I haven’t tried it yet, but it has strong ratings. https://www.alphafoodie.com/wprm_print/30550

Made this with honey, half and half, and crunchy natural peanut butter. It is simply amazing. One of the best ice creams ever! Not vegan, but insanely delicious. Can't wait to try it with other nut butters, non dairy milk, etc. The great thing is this ice cream remains easy to scoop after freezing - I have an ice cream machine with a compressor, and the result is like the creamiest gelato. Superb recipe!

Made this dish tonight using haddock. It was delicious, my husband and I both loved it. This an easy dish to prepare and the payoff couldn’t be better. I will definitely be putting this recipe into our weekly rotation.

Made this with regular Jif and was slightly too sweet. I will try with less syrup next time. Partner said it was icy, I did not think so at all. I did churn it to improve texture. Good peanut butter cup flavor. May try making it with heavy cream to see what happens.

This came out well twice, even though the first time I didn't have oat creamer. It tastes the same but is creamier. The one change I made was to take my dark chocolate chips and blend them WITH the other ingredients to break them up. If you try to add them whole, they will sink to the bottom. But blending them together gives you more of a chip ice cream blend.

If you do have an ice cream maker: i used the mixture exactly as in the recipe above (using Oatly barista edition oatmilk as my grocery was out of all the unsweetened oat creamers today), chilled it for an hour in the fridge --and it churned perfectly in a cuisinart ice cream maker in 20 min. Totally easy. A perfect summer dessert!

You will not regret making this! I used Califa Plain Oat Milk creamer and Whole Foods sugar-free creamy peanut butter. After reducing the maple syrup I let it cool ~7 min and then slowly whisked in 1/4 c of creamer to cool it and prevent it from becoming hardened. I used the blender for a minute or so longer than recommended to eliminate any graininess from the peanut butter. Served with chopped chocolate bar on top. SO DELICIOUS! I’ll use less maple syrup next time, maybe a smoked one.

First of all--you can always count on Melissa Clark to come up with some peanut butter cup magic!! This recipe is a BIG winner on that front.I combined this with the homemade magic shell recipe and my silicone muffin-tin liners to make one of the best ice cream treats ever! I just swirled some of the chocolate in the bottom of the cups, added the ice cream mix (made exactly as instructed), and sprinkled some chopped salted peanuts on top. Freeze, peel, and eat w/hands!! Perfect!!

Can easily adapt this to the classic vegan ice cream made with frozen ripe banana slices instead of the maple syrup (of course, blended in a food processor with the non-dairy milk). This can make a nice soft-serve ice cream that can be served right away.

Everyone loved this. Rather than using a loaf pan, I pour the batter into glass prep bowls. Individual servings ready to go!

This was fantastic. Made with 1 cup of Silk's new-ish heavy cream and a cup of plant milk. Reduced the maple but put in a wee bit of maple extract to boost. I used my ice cream maker, but I'm sure could have skipped it. A winner and so darn easy. Ate it with local sliced strawberries for some PB&J vibes and was not mad about it.

If you want to know which peanut butters are sweetened, read the label. I use Smucker’s Natural because there are NO added oils or sugars. But I’m not sure the little bit of sugar in peanut butter would noticeably increase the sweetness.

I made this with banana (had many) instead of oat milk (had none). I do not know what the texture is like with the oat milk but the texture was good with the banana - nice and smooth - flavor was nice too. I'd make again.

This had a nice, strong flavor that was not unlike Reese's peanut butter cups. That said, I think that it would be better churned rather than frozen in a pan. It was quite icy, which I dislike. It was also too sweet. I will reduce the maple syrup (which added nice flavor) the next time. Since I'm not a vegan, I will use whole milk the next time to avoid the extra $4.50 I had to pay for tasteless oat creamer.

Any “non-natural” (and even the natural ones that are non-separating) are made with hydrogenated oils. It is simply part of the processing required to create a non-separating product.

I just wanted to note that people who are concerned about the texture of natural peanut butter, being too gritty, but would like to use it, Trader Joe’s has an excellent textured, creamy, natural peanut butter, with no additives