Name: Chocolate Peanut Butter Strawberry Ice Creams (Vegan)
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 6 tbsp strawberry jam; 180g Natures Charm Coconut Whipping Cream; 80g smooth peanut butter; 60g thick dairy-free yoghurt; 45g Natures Charm Coconut Sweetened Condensed Milk; 30ml maple syrup; 1 tsp vanilla extract; A pinch of salt; 2 tbsp freeze-dried strawberries, crushed; 180g dark or oat milk chocolate, chopped; 2 tbsp coconut oil; Freeze-dried strawberries, crushed small

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Deliciously smooth and creamy homemade dairy-free Chocolate Peanut Butter Strawberry Ice Creams made with simple ingredients and with a thick dark chocolate shell. These are perfect for summer.

These ice cream magnums are so good to make for a summery dessert or snack. They are so refreshing, creamy and fruity. They even taste better than shop bought magnum ice creams without all of the added sugars and ingredients. These are made with wholefood ingredients, naturally a source of protein and fibre and bursting with antioxidants and polyphenols from the chocolate. They take just a few minutes to make and then set in the freezer overnight for the best summer snacks. You can use your favourite chocolate to coat these lollies for the best hard-crack chocolate shell.

Three Chocolate Peanut Butter Strawberry Ice Creams — Chocolate Peanut Butter Strawberry Ice Creams

Why will I love these ice creams?

These ice creams are amazing:

Thick creamy and smooth
With a dark chocolate cracking shell
With a gooey strawberry jam middle
Packed with freeze-dried strawberries
A creamy peanut butter ice cream
Naturally dairy-free, egg-free and plant-based
Gluten-free with nut-free options
Requires no baking
No fancy equipment
- You don’t need an ice cream machine!
Uses a blender
No cashews!
Naturally sweet
With gut healthy ingredients like yoghurt
Dark chocolate is rich in polyphenols
More wholesome than shop bought
Tastier and more enjoyable than shop nought
Will keep for weeks in the freezer
Ideal for summer or all year long

If you already love the sound of these ice creams, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Natures Charm Ice Creams — Chocolate Peanut Butter Strawberry Magnums

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the ice creams:

Strawberry jam: to add a layer of fruitiness.
Coconut whipping cream: I use the Natures Charm coconut whipping cream which is tinned coconut cream and blends so well to make the creamiest ice creams. You can also use the thick coconut cream part of a tin of chilled full-fat coconut cream.
Smooth peanut butter: to add lots of peanut butter flavour.
Thick dairy-free yoghurt: to make the ice creams so creamy but also a little lighter than using all coconut cream. I love the Cocos Organic yoghurt as it’s made with only natural ingredients.
Sweetened condensed coconut milk: this is important for texture and sweetness, too. I use the Natures Charm coconut one but they also have an oat-based condensed milk (both of which are dairy-free).
Maple syrup: for a little bit of sweetness.
Vanilla extract: to add flavour.
Salt: for flavour.
Freeze-dried strawberries: to add lots of strawberry flavour inside the ice cream.

And for the coating:

Dark or oat milk chocolate: I use the Raw Halo oat milk buttons which are made without refined sugar and only using natural ingredients but you can use whatever chocolate you prefer.
Coconut oil: to allow the chocolate to set more quickly and to thin it out.

A few Chocolate Peanut Butter Strawberry Ice Creams — Chocolate Peanut Butter Strawberry Ice Creams

Are these gluten-free and nut-free?

These are naturally gluten-free. To make them nut-free, swap the peanut butter for sunflower seed butter and check that your chocolate does not contain nuts.

How do I make them?

These are ready to make in a few steps:

Spread the strawberry jam into the ice cream moulds: to make a lovely layer.
Add the coconut cream, peanut butter, yoghurt, sweetened condensed milk, maple syrup, vanilla and salt to a blender: and blend until smooth.
Crush and stir in the freeze dried strawberries: and pour into the ice cream moulds.
Insert a lolly stick: and place in the freezer overnight.
Melt the chocolate and coconut oil: and pour into a jar.
Remove each lolly from the mould and dip in the chocolate: allow the excess to drip off.
Decorate and place on a parchment lined tray: they will set straight away.
Enjoy now or place back in the freezer: for 2-4 weeks.

A stack of three Chocolate Peanut Butter Strawberry Ice Creams — Chocolate Peanut Butter Strawberry Ice Creams

How long will they last?

These will keep for 2-4 weeks in a sealed bag in the freezer.

A Chocolate Peanut Butter Strawberry Ice Cream — Chocolate Peanut Butter Strawberry Ice Creams

What other recipes can I try?

You can see more ice cream recipes here: