Creamy Peanut Butter Ice-cream (Vegan)

Baked Blueberry Oats

Recipe by mrsslimonplantsCourse: Dessert


Prep time


Cooking timeminutes
Total timeminutes

This recipe makes 4 servings.
Macros: per 36g serving
Calories: 183, Fat: 11.4g, Carbs: 20.3g, Protein: 7.7g


  • 1 can low fat (400 ml) coconut milk

  • 20g natural peanut butter

  • 45g defatted powdered peanut butter

  • 15g Vegan keto vanilla pudding (You can get it from amazon)

  • 1 heaping tbsp of Stevia powder or use any sweetener of your choice

  • 35g Lara Peanut butter bar (as a mix in, diced in small pieces)

  • Toppings
  • roasted peanuts (optional or sprinkles)


  • Blend everything except the mix in, in a high speed blender. Transfer to Ninja Creami and referigerate overnight.
  • Next morning, spin at ice-cream setting. If after 1st spin, texture is powdery, then add 1-2 tbsp plant milk and re-spin. If texture is creamy not powdery, then move to step 3.
  • Dig a hole with a spoon in the middle of the Creami tub and add diced Lara peanut butter bar, smooth at the top by covering it with the ice-cream and spin at “mix in” setting. Serve and enjoy as your healthy treat!

Recipe Video


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