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Healthy Peanut Butter Ice Cream

This simple blender Healthy Peanut Butter Ice Cream is so creamy and filled with hidden veggies. It's dairy free, vegan and paleo making it a tasty treat for the hot summer days.
Prep Time10 mins
Freezing Time6 hrs
Servings: 6
Author: Lisa


Healthy Peanut Butter Ice Cream

  • 1/2 Cup cooked Sweet Potato puree to cook a sweet potato; place a whole unpeeled, sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides
  • 3/4 Cup Peanut Butter smooth is best
  • 1 Cup Coconut Cream thick dairy cream can be substituted- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use. place an opened can of coconut cream/milk in the fridge overnight. Scoop off and use the thickened cream, discarding the watery remains.
  • 4 Tablespoons Maple Syrup/Rice Malt Syrup Taste and add an extra 1 Tablespoon if needed
  • 2 teaspoons Vanilla Extract


Healthy Peanut Butter Ice Cream

  • Place all the ingredients into a blender and process until smooth.


  • Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy cream run the mound under warm water to loosen it.

Ice Cream in the freezer

  • Pour the Ice-cream into a sealed container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately.
  • This last step will give the Ice Cream a creamier consistancy but it can be eaten stright from the freezer.

Ice Cream Machine

  • Follow the manufacturers instructions.