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It has been SO hot lately and honestly I'm just trying to survive. Good vegan ice cream is either impossible to find or wildly overpriced around here, so I've started making my own at home. No ice cream maker required - just a blender and a freezer. Creamy, peanut-buttery, and exactly what you need right now.

No-Churn Peanut Butter Ice Cream

Print Recipe
Prep Time 10 minutes
Servings: 6
Ingredients Equipment Method

Ingredients
  

  • 400 grams soy skyr yogurt
  • 100 grams peanut butter
  • 2 ripe or overripe bananas
  • 6 medjool dates
  • 50 grams chopped chocolate
  • 40 grams chopped peanuts

Equipment

  • Blender

Method
 

  1. Blend it all up: Add the 400 grams soy skyr yogurt, 100 grams peanut butter, 2 ripe or overripe bananas, and 6 dates to a blender and blend until completely smooth and creamy.
  2. Pour into container: Pour the mixture into a tupperware container or any freezer-safe container.
  3. Mix in the good stuff: Stir in the 50 grams chopped chocolate and 40 grams chopped peanuts so they're evenly distributed throughout.
  4. Freeze: Freeze until solid, at least 4-6 hours.
  5. Thaw slightly, then enjoy: Let it sit out for 10-20 minutes before scooping, since it freezes quite hard without an ice cream maker churning in air. It's worth the wait, I promise.