Name: Vegan Peanut Butter Stracciatella Ice Cream Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 4 h 10 min
Cuisine: Vegan
Ingredients: 1 13.5-ounce can unsweetened coconut cream; 1 13.5-ounce can unsweetened, full-fat coconut milk; 1 cup natural, salted, creamy peanut butter; 3/4 cup granulated sugar; 1/2 teaspoon kosher salt; 1 tablespoon vanilla extract; 1 tablespoon vodka; 3/4 cup dairy-free, semi-sweet chocolate chips; 2 teaspoons refined coconut oil

Jump to Recipe· 3.8 from 23 reviews

If you are craving a luscious, creamy treat that feels both indulgent and delightfully fresh, this Vegan Peanut Butter Stracciatella Ice Cream Recipe is your new best friend. Imagine the rich nuttiness of smooth peanut butter swirled with crunchy shards of dark chocolate, all wrapped in a velvety coconut cream base that’s completely plant-based. This recipe brings together simple, wholesome ingredients that transform into an irresistible dessert perfect for any occasion, whether it’s a sunny afternoon or a cozy night in.

Ingredients You’ll Need

The image shows two cans lying on a soft, beige cloth with gray stripes, placed on a dark gray surface. One can is yellow with the words

Getting the ingredients right is key to nailing this Vegan Peanut Butter Stracciatella Ice Cream Recipe. Each one plays a crucial role—from creating that creamy texture to adding layers of flavor and crunch, making sure your ice cream is spot on.

1 can unsweetened coconut cream (13.5 ounces): The rich base that gives your ice cream a luxuriously smooth texture without dairy.
1 can unsweetened full-fat coconut milk (13.5 ounces): Adds creaminess and a subtle coconut aroma to balance the peanut butter.
1 cup natural, salted, creamy peanut butter: The star of the show, offering that irresistible nutty depth and a hint of saltiness.
3/4 cup granulated sugar: Sweetens the ice cream with just the right amount, ensuring the flavors shine without overpowering.
1/2 teaspoon kosher salt: Enhances the sweetness and deepens the overall flavor profile.
1 tablespoon vanilla extract: Adds warmth and aromatic complexity that makes every bite comforting.
1 tablespoon vodka: Helps keep the ice cream soft and scoopable by preventing it from freezing too hard.
3/4 cup dairy-free semi-sweet chocolate chips: Creates the iconic stracciatella streaks with rich chocolatey crunches.
2 teaspoons refined coconut oil: Helps melt the chocolate chips into a smooth drizzle that solidifies beautifully in the ice cream.

How to Make Vegan Peanut Butter Stracciatella Ice Cream Recipe

Step 1: Blend the Ice Cream Base

Start by combining all your base ingredients—the coconut cream, coconut milk, creamy peanut butter, sugar, salt, vanilla extract, and vodka—into a high-powered blender. Blend until you get a perfectly smooth and glossy mixture; this is what sets the foundation for your creamy texture and balanced flavor.

Step 2: Chill the Mixture

Pour your blended base through a fine-mesh strainer into a large, shallow container. This extra step ensures an ultra-smooth consistency by catching any small lumps. Cover and chill the mixture in the fridge for at least four hours, allowing all the flavors to meld and your mixture to cool thoroughly before churning.

Step 3: Prepare the Chocolate Drizzle

While your base cools, gently melt the chocolate chips with the coconut oil over low heat or in short bursts in the microwave. Stir well until smooth and just thick enough to drizzle slowly. This melted chocolate will create those signature stracciatella ribbons in your ice cream.

Step 4: Churn and Add Chocolate Drizzle

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is about two minutes from being finished, drizzle the melted chocolate in a thin, steady stream into the spinning ice cream. The chocolate will instantly harden into delicate shards, making every spoonful a textural delight.

Step 5: Enjoy or Freeze

You can enjoy this Vegan Peanut Butter Stracciatella Ice Cream Recipe immediately for a soft-serve experience, or transfer it to a freezer-safe container and freeze until firm for a more traditional scoopable ice cream. Either way, it is pure bliss.

How to Serve Vegan Peanut Butter Stracciatella Ice Cream Recipe

A close-up view of two scoops of light cream-colored ice cream with small dark chocolate bits mixed in, sitting inside a golden-brown waffle bowl with a slightly crispy texture. The ice cream is melting slightly, with smooth, creamy edges dripping over the sides of the scoops. The waffle bowl is placed on a white plate with a thin gold rim, set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To complement the rich peanut butter and chocolate flavors, try topping your ice cream with chopped roasted peanuts for added crunch, a drizzle of melted vegan dark chocolate, or even a sprinkle of flaky sea salt to enhance the sweet and salty balance.

Side Dishes

This ice cream pairs beautifully with fresh fruit like sliced bananas or strawberries, a warm brownie for contrast, or some crunchy vegan cookies on the side. These simple accouterments elevate the experience by adding different textures and temperatures.

Creative Ways to Present

For a fun twist, serve your Vegan Peanut Butter Stracciatella Ice Cream Recipe sandwiched between vegan waffles or folded into vegan crepes. You can also layer it in parfait glasses with crushed nuts and coconut whipped cream for an eye-catching dessert presentation that will wow guests.

Make Ahead and Storage

Storing Leftovers

Any leftover ice cream should be stored in an airtight container in the freezer to keep it fresh and prevent ice crystals from forming. Press a piece of parchment paper on the surface before sealing to maintain smoothness.

Freezing

This ice cream freezes exceptionally well. Just make sure to let it soften a little on the counter for 5 to 10 minutes before scooping to bring out the perfect creamy texture again after freezing.

Reheating

Since this is ice cream, reheating is not recommended. Instead, allow it to soften slightly at room temperature to regain the ideal scoopable consistency without losing any flavor or texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add extra texture to the ice cream base, which can be a lovely surprise, but it might affect the smoothness slightly. If you love a bit of nutty bite, go for it.

Why is vodka included in the recipe?

Vodka lowers the freezing point of the ice cream, helping it stay softer and easier to scoop straight from the freezer without compromising flavor.

Can I make this recipe without an ice cream maker?

Yes, you can. After blending and chilling, freeze the mixture in a shallow container, stirring vigorously every 30 minutes until creamy and frozen. The texture won’t be quite as smooth, but it will still taste amazing!

What if I don’t have refined coconut oil?

You can substitute with a mild vegetable oil like grapeseed or just use extra coconut cream. Refined coconut oil melts smoothly and is flavor-neutral, so it’s preferable for the chocolate drizzle.

Is this recipe suitable for people with nut allergies?

This recipe features peanut butter as a main ingredient, so it is not safe for those with nut allergies. However, you could experiment with seed butters like sunflower seed butter for a nut-free version.

Final Thoughts

There is something so wonderfully satisfying about making your own Vegan Peanut Butter Stracciatella Ice Cream Recipe at home — it feels like a little celebration in every bite. Whether you’re sharing it with friends or savoring it solo, this easy-to-make ice cream brings together creamy, crunchy, and chocolaty elements in a way that feels both familiar and exciting. I truly hope you give it a try and enjoy every sweet, nutty spoonful as much as I do!