Dalya’s Vegan Chocolate Peanut Butter Cup Ice Cream

This Community Recipe is Dalya’s Vegan Chocolate Peanut Butter Cup Ice Cream. This is an indulgent, creamy vegan recipe using coconut milk and maple syrup. It has swirls of peanut butter and chocolate, and chunks of vegan peanut butter cups. 

Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.

Dalya's Vegan Chocolate Peanut Butter Cup Ice Cream

All about Dalya Rubin

Dalya is currently a student at the Institute of Culinary Education. Alongside her studies, she is busy in the kitchen and online thanks to her role as lead Content Creator for Sweet Loren’s. She also teaches virtual Camp Crafty Kitchen classes for kids throughout the summer. And she hosts virtual Bridal Shower events! Dalya’s goal is to promote creativity and experimentation in the kitchen.

Dalya's Vegan Chocolate Peanut Butter Cup Ice Cream

After growing up in sunny Florida, Dalya made the move to New York two years ago, at 19 years old. It had always been her dream to move to New York. This change in her life has propelled Dalya to find opportunities through hard work and focus. After many years of creating cooking YouTube videos and running a baking camp, she decided to enroll in culinary school. This has turned out to be her best decision yet.

As she is pretty busy with attending school and working at Sweet Loren’s, Dalya also tries to find time to relax. That might be having a picnic at the park, or a backyard BBQ – especially during COVID since no other places are open. 

Dalya's Vegan Chocolate Peanut Butter Cup Ice Cream

What kind of a cook is Dalya?

Dalya feels calm and happy when she bakes. Whenever she is in a funk, she will force herself to get off the couch and test out a new recipe. It changes her whole mood around! From feeling tired and lazy, to being energized and positive about the day. Working at home during COVID-19 has given Dalya time to experiment way more in the kitchen. As a result, she has learned to trust her taste buds. This is also something she really tries to encourage in her students – she always tells them to play around with recipes and tweak them to their own tastes.

Dalya’s favorite cookbooks

Vegan Comfort Classics by Lauren Toyota

Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Spice and Spirit: The Complete Kosher Jewish Cookbook by Tzuvia Emmer and Tzipora Reitman 

How was Dalya’s Vegan Chocolate Peanut Butter Cup Ice Cream recipe created?

Dalya developed this recipe two summers back when she purchased an ice cream machine for the first time. It was one of the most exciting purchases ever and she couldn’t wait to begin making ice cream. This ice cream is perfect served on its own since it has a very rich sweet flavor, but you could also serve it between cookies. To counter balance the rich creaminess, you could serve this with a spoonful of chopped fresh fruits. Dalya’s friends and family were all surprised when they learned this was a vegan ice cream. 

Dalya's Vegan Chocolate Peanut Butter Cup Ice Cream

Making ice cream without a machine 

Dalya’s recipe uses an ice cream machine. This is a serious labor saving device that also creates a really smooth ice cream texture, as the constant churning makes the mixture freeze in tiny crystals. However, of course not everyone has an ice cream machine at home. So, there is another method. The results will vary slightly, and it is more labor intensive, but worth the effort! 

Follow these steps:

  1. After combining the ice cream ingredients, pour into a freezer-safe container and freeze for 1 hour. 
  2. Remove from the freezer and mix with a fork to break up the crystals. Return to the freezer for another hour.
  3. Repeat this process twice more. 
  4. On the final step, gently swirl through the melted peanut butter and melted chocolate into the nearly-set ice cream. Sprinkle the top with the chopped peanuts and return to the freezer for one final hour. 
Dalya's Vegan Chocolate Peanut Butter Cup Ice Cream

Essential Ingredients for Dalya’s Vegan Chocolate Peanut Butter Cup Ice Cream recipe

Mini Dark Chocolate Justin’s Peanut Butter Cups

Canned coconut milk

coconut sugar 

maple syrup 

Print
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Dalya's Vegan Chocolate Peanut Butter Cup Ice Cream

Dalya’s Chocolate Peanut Butter Cup Ice Cream

  • Author: Dalya Rubin
  • Prep Time: 30 minutes
  • Cook Time: 5 hours freezing time
  • Total Time: 13 minute
  • Yield: Serves 46 1x

Ingredients

Scale

2 x 13.5 oz cans coconut milk, refrigerated overnight 

¼ cup granulated white sugar or coconut sugar 

¼ cup agave nectar or maple syrup 

2 teaspoons vanilla extract 

pinch of salt 

1 1/2 cups peanut butter 

1/2 cup chocolate, chopped and melted in the microwave

4.7 oz bag Mini Dark Chocolate Justin’s Peanut Butter Cups, quartered 

¼ cup peanuts, halved or chopped


Instructions

  1. Place the ice cream machine bowl insert into the freezer overnight. 

  2. Line a freezer-safe 9” loaf pan with parchment paper. 

  3. Combine cold coconut milk, white sugar, agave nectar, vanilla extract and a pinch of salt in a blender. Blend for 1-2 minutes until thick and frothy. 

  4. Remove the frozen bowl from the freezer and attach to the ice cream machine. Follow your ice-cream machine’s directions to churn the ice cream. Allow the ice cream to churn for 15 minutes.

  5. Add 1 cup of peanut butter and the peanut butter cup chunks to the ice cream and churn for an additional 5 minutes. 

  6. Transfer half the ice cream to the prepared loaf pan and spread in an even layer.

  7. Melt 1/2 cup peanut butter in the microwave for 15 seconds or until fully melted. Drizzle half of the melted peanut butter onto the first layer of ice cream and swirl with a knife. 

  8. Drizzle half of the melted chocolate over the ice cream. Top with a final layer of the remaining ice cream. 

  9. Smooth the ice cream, drizzle with the remaining melted peanut butter and melted chocolate. Sprinkle chopped peanuts over the top of the ice cream. 

  10. Freeze for 5 hours before serving.


Recipe variations

More Community Recipes

Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community.  Since you’ve read Dalya’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!

Check out these other recipes from our community:

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