Vegan Peanut Butter Mudslide Ice Cream

The vegan peanut butter mudslide ice cream is a creamy, chunky, and delicious. It’s made with dairy-free chocolate chips for an onomatopoeia that sounds so good you’ll be tempted to lick it from the jar.

The “peanut butter patisserie” is a vegan ice cream that has been made to taste like a peanut butter and chocolate cake. The dessert is available in many flavors, such as Oreo, strawberry shortcake, and even bacon.

What made you want to make mudslide ice cream?

Guys. Peanut butter ice cream that is vegan. For days, with vegan chocolate ganache swirls. As well as graham crackers. lskdjflaksjdhflkajhsf. 

In our area, the South End, Alex and I had one of our first dates in Boston. We sat outdoors at a cute French cafe, shared a bottle of wine, a cheese board, and approximately five courses, and then started walking home. However, on the way back, I recalled this vegan ice cream shop that many people had recommended to me. So, despite our already full stomachs, we stepped inside to investigate.

Chocolate, Blueberry Crumble, and Peanut Butter Mudslide all appeared tasty, but nothing extraordinary. Okay, I thought to myself, I’m not crazy about this choice. I told Alex, “I think any will do.” Alex chose Peanut Butter Mudslide ice cream, while I went with Blueberry Crumble.

And holy s**t, was I ever mistaken about the choice. THIS ICE CREAM WAS OUTSTANDING. It’s extremely creamy, and it’s also flavorful. The Blueberry Crumble was delectable, and the Peanut Butter Mudslide was addictive. I couldn’t stop myself from reaching over Alex’s shoulder for another scoop.

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I knew I had to make my own version right away. This mudslide ice cream was particularly appealing to me since, despite being vegan, it was thick and creamy. I believe that “vegan” is frequently mistakenly associated with “healthy.” However, just because it’s vegan doesn’t mean it’s devoid of calories. In fact, I’ll just say it right now: this ice cream isn’t “healthy.” It’s a unique opportunity. And I have no qualms about saying so.

I’m a dessert blogger, therefore 90% of the time, I’ll bake the most delectable desserts, full-fat, full-shugs and all. Desserts like this aren’t something you’d have on a regular basis. And every taste of this vegan peanut butter ice cream is worth it. Whether you’re vegan or not, you’ll love this mudslide ice cream. It’s not 120 calories, believe it or not. However, it is without a doubt the greatest vegan ice cream you will ever create.

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To create mudslide ice cream, follow these instructions.

The vegan peanut butter ice cream base and the vegan chocolate ganache are the two primary components of this vegan mudslide ice cream. This simple vegan ice cream may be made in the following way:

Blend the base — In a blender, combine the coconut cream, vanilla, peanut butter, salt, and sugar until smooth. Place it in the fridge until it’s completely cooled (this will take a few hours).

Make the vegan chocolate ganache — This ganache is made with a blend of coconut cream and dark chocolate chips (make sure yours are vegan!). Simply melt the chocolate chunks into the coconut cream over low heat. Allow for a few minutes before whisking in the chocolate – it should simply melt together! Allow to cool fully before combining with the vegan peanut butter ice cream.

Churn the ice cream — The amount of time it takes to churn the peanut butter ice cream base may vary based on the equipment you use, so follow the manufacturer’s instructions.

Make the ice cream and put it in the freezer — Scoop half of the vegan peanut butter ice cream into a freezer-safe container. Half of the ganache is spooned on top, followed by half of the crushed graham crackers. Repeat with the other ingredients, then place the mudslide ice cream in the freezer for at least one hour.

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To make vegan mudslide ice cream, follow these instructions.

Coconut cream isn’t the same as coconut milk, so don’t use it instead. If you make this vegan ice cream using coconut milk, the base will be significantly too runny and won’t churn properly. Coconut cream is a must-have!

Allow the ganache to cool fully before swirling it into the mudslide ice cream — You must allow the vegan chocolate ganache to cool completely before swirling it into the mudslide ice cream. If you put the ice cream layers together while the ganache is still warm, the ice cream will not freeze properly and the texture will be messed up.

Use an ice cream machine – There’s no way to create this ice cream without churning it. An ice cream machine is essential for making fluffy mudslide ice cream.

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Print

Made with coconut cream and layered with chocolate ganache and graham crackers, this vegan peanut butter mudslide ice cream is velvety and luscious!

  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • Time to prepare: 8 hours
  • 10 hours and 25 minutes total
  • 1 quart 1x yield
  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • Time to prepare: 8 hours
  • 10 hours and 25 minutes total
  • 1 quart 1x yield

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • Time to prepare: 8 hours
  • 10 hours and 25 minutes total
  • 1 quart 1x yield

Ingredients

  • 1 cup chocolate chips, dark
  • 3 coconut cream cans, split
  • a quarter cup of peanut butter
  • 1/2 cup sugar (granulated)
  • vanilla extract (two tablespoons)
  • salt (1/4 teaspoon)
  • graham cracker crumbs (about 1/4 cup)

Instructions

  1. Blend all of the coconut cream, except 1/2 cup, with the peanut butter, sugar, vanilla extract, and salt until creamy. Remove from the oven and chill for at least 2 hours.
  2. Begin assembling your ice cream after it has cooled. Heat 1/2 cup coconut cream in a small saucepan over low heat until scorching. Remove the pan from the heat, stir in the chocolate chips, and set aside for 5 minutes. Stir to blend after 5 minutes. By this time, the chocolate chips should be completely melted! While you churn the ice cream base, let it to cool to room temperature.
  3. Fill an ice cream maker halfway with the coconut cream mixture and churn according to the manufacturer’s directions.
  4. Half of the ice cream should be scooped into a freezer-safe container, followed by half of the ganache mixture and half of the graham cracker crumbs. Top with the remaining half of the ice cream, ganache, and graham cracker crumbs. Place in freezer for at least 8 hours, ideally overnight, after swirling with a knife. 

More ice cream recipes may be found at:

Ripple Ice Cream with Vegan Peppermint Fudge

Coffee Oreo Ice Cream with No Churn

Cookies with Dairy-Free Brownie Ice Cream Sandwiches

Tiramisu Ice Cream That Doesn’t Need to Be Churned

Frozen Blackberry Crisp Yogurt

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Vegan Peanut Butter Mudslide Ice Cream is a dessert that combines peanut butter and chocolate. The ingredients are vegan, sugar-free, gluten-free, and soy-free. Reference: peanut butter desserts.

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