Let’s just put it out there, this is the…fifth (?) recipe up here involving peanut butter and chocolate. Can’t stop won’t stop. It is just meant to happen. I really wanted an ice cream recipe that didn’t involve a can of full fat coconut milk. The creamy can of goodness is perfect for the always necessary indulgent ice creams, but after looking over the side label of the can, it was time to bring light coconut milk to the party. I know ice cream isn’t a health food by any stretch of the imagination, but we can try, right? Plus, this ice cream has bananas, so we can totally plop this in a bowl and call it breakfast/snack/just because.
Although this vegan oatmeal cookie ice cream would not stand next to a dairy, full fat ice cream and pretend to be a doppelganger, the chocolate and peanut butter cookie chunks bring some good moves to the ice cream dance floor (er, just go with it). The chocolate and peanut butter combo is a riff off of a cookie recipe and become essentially a base for the ice cream.
The texture does toe the line of creamy and icy, but the cookie base still gives the dish an indulgent and sweet side. I found that after freezing, the ice cream is best served after sitting at room temperature for 20 or so minutes. This gives the ice cream enough time to soften, but not become an ice cream swimming pool. If only!
Peanut Butter Chocolate Chip Oatmeal Ice Cream
Ingredients
- For the cookie base:
- 1 cup peanut butter (crunchy or creamy)
- 1/3 cup maple syrup
- 1 1/2 cups old fashioned oats
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the ice cream:
- 1 can light coconut milk
- 3 bananas (frozen)
- 1 teaspoon vanilla
- 1 cup almond milk
Instructions
- In bowl of food processor, process oats, peanut butter, vanilla, salt and maple syrup on low until combined. Remove mixture from food processor and stir in chocolate chips. Set aside.
- In blender or food processor, add frozen bananas, almond milk, vanilla, and coconut milk. Blend until creamy and combined. Add cookie base and blend or process on low briefly, until just combined. Don’t over process or the chocolate chips will be broken down into small pieces.
- Pour mixture in bread loaf pan or casserole dish, cover with foil and freeze for at least 4 fours.
- Allow to sit at room temperature for 15-20 minutes before scooping to serve.
erica says
Wow. I’ve never made ice cream and may have to try it now. I still want to try making donuts too with a recipe of Karis’. I seem to always have a lot of sweet recipes on deck….
Kelly @ Vegan Iowan says
Oh. my. gosh. I want to get up from my desk and go make some of this immediately. Sometimes I prefer ice cream on the lighter side, especially when it’s reallly hot outside – full-fat ice cream can really zap my energy. Thank you for sharing!
Aubrey M. says
Wow, I never considered adding oats into ice cream! I would imagine that would increase the thickness and make it super delicious. Man, your use of oats blows me away!
Kristina says
Haha never ever stop the pb + chocolate combo. YUM! This ice cream looks dangerous.
The Frosted Vegan says
can’t stop won’t stop!
Ari @ Ari's Menu says
Ummmm yes. To all of this. I love ice cream and oats and especially peanut butter!
The Frosted Vegan says
Same same same!
Oh My Veggies (@ohmyveggies) says
You can never have too many peanut butter and chocolate recipes. 🙂 Especially when they involve ice cream!
Bruce says
Vegan friend posted this on facebook and I had to try it. Made this yesterday with some alterations: no coconut milk in the house so I used avocado (1/2). Also, I cut the recipe in half, and it still made plenty. Kind of has a pudding quality. Finally didn’t have chocalate so I used carob chips and their taste is pretty pronounced. Overall, good but I want to keep working on it. Thanks for the recipe; I’ll be checking out some others, too.
The Frosted Vegan says
Thanks for letting me know! Sorry that the alterations didn’t work, but I’m sure some subs can be made!
Megan says
Wow I can’t wait to try this!
Reba - Not So Perfect Life says
This sounds soo good 🙂 Could I use almond milk?
The Frosted Vegan says
Yes! : )
shelby says
This recipe looks delicious, what would the instructions look like if you have an ice cream maker? So excited to try this!
The Frosted Vegan says
Hi Shelby! I would mix all of the ingredients and make according to your ice cream maker’s instructions. Be sure that you don’t over fill the maker with the toppings. Hope this helps!