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Vegan & Sugar-Free Peanut Butter Ice Cream

The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.

This ice cream is better-for-you and just might be better than the traditional frozen treat!

Made from a base of coconut milk and sweetened with sugar-free monk fruit and maple syrup, this luscious dessert gets a little crunch from Navitas cacao nibs, a delicious alternative to traditional chocolate!

Vegan & Sugar-Free Peanut Butter Ice Cream

All you need is 10 minutes, a blender and loaf pan and you’ll be well on your way to scoopin’!

Vegan & Sugar-Free Peanut Butter Ice Cream
Vegan & Sugar-Free Peanut Butter Ice Cream
Prep time:
Total time:



  • 2 cans coconut milk or coconut cream, chilled
  • ¼ cup monkfruit sweetener (I use sugar-free Lakanto, but standard sugar can be used)
  • ¼ cup maple syrup (I use sugar-free Lakanto, but any maple syrup can be used)
  • 1 Tbsp. vanilla extract
  • 1 cup natural peanut butter
  • ¼ cup Navitas cacao nibs
  • Pinch of salt


  1. Freeze an empty loaf pan overnight.
  2. Blend together all of the ingredients until smooth.
  3. Pour the blended mixture into the chilled loaf pan and top with additional cacao nibs.
  4. Use a spoon to stir in the cacao nibs and cover the loaf pan in tin foil.
  5. Allow the ice cream to freeze overnight to completely harden.
  6. To serve, allow the ice cream sit out of the freezer until soft enough to scoop.

Vegan & Sugar-Free Peanut Butter Ice Cream

Products from the Recipe

Kayla Breeden Falconer
By Kayla Breeden Falconer
Kayla Breeden Falconer is a realistic healthy lifestyle blogger and allergy-friendly recipe developer based in the Cleveland area. Her drive for creating delicious recipes made from real, whole ingredients stemmed from her celiac diagnosis and soon after became her passion project.

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