Peanut Butter Nice Cream with Chocolate Peanut Butter Cups


Peanut Butter Nice Cream with Chocolate Peanut Butter Cups

This creamy, vegan take on Peanut Butter Chocolate Ice Cream complete with Chocolate Peanut Butter Cups is guaranteed to satisfy your sweet cravings.


Peanut Butter Nice Cream:
  • 4 bananas, sliced and frozen
  • 2 tablespoons peanut butter
  • 1/2 teaspoon vanilla
Chocolate Peanut Butter Cups:
  • 1/2 cup peanut butter
  • 1/4 cup cacao butter
  • 3 tablespoons date syrup or another liquid sweetener
  • 1/2 teaspoon vanilla extract
  • Dark chocolate or if making your own chocolate shell:
    • 1/4 cup cacao butter
    • 1/2 cup cacao powder
    • 1-2 tablespoons brown rice syrup, agave, maple syrup, or another sweetener of choice
    • 1 teaspoon of vanilla
    • pinch of salt


Chocolate Peanut Butter Cups:
  1. Melt the cacao butter in a saucepan or the microwave. Remove from heat and stir in the remaining ingredients. Transfer mixture to a chocolate mold or ice cube tray and put it into the freezer to solidify.
  2. If making the Chocolate Shell from scratch melt the cacao butter in a microwave-safe bowl at high in 30-second increments, stirring in between, until it’s melted. You can also do this in a pan on a stovetop. Once melted, mix in the remaining ingredients until completely smooth. Alternatively just melt a store-bought dark chocolate bar.
  3. Drop the frozen peanut butter fillings into the melted chocolate one by one, and thoroughly coat. Remove and place back onto the parchment paper. Transfer to the fridge or freezer to harden.
Peanut Butter Nice Cream:
  1. Now for the easy part – put all the ingredients into a blender or food processor and mix! This will take some time and encouragement (I used a wooden spoon, pushing down on the hard mass of banana you’ll have at first).
  2. After about 5 minutes it should have the consistency of soft serve. If you’d like to have a more frozen end product just transfer to the freezer for ten minutes or so before eating.
  3. To assemble, roughly chop the Chocolate Peanut Butter Cups and stir half through and sprinkle the rest on top of your ice cream! Enjoy!


  • Coconut oil can be substituted for the cacao butter in all parts of this recipe.
  • For an even more decadent dessert, add 1/4 cup of cacao powder to the nice cream when blending.
  • I like to add an extra drizzle of peanut butter and leftover melted chocolate on top of the nice cream for a complete sundae experience.