Dairy-Free Peanut Butter Ice Cream

Primal Kitchen
  • Prep 5 mins
  • Freeze Time 24 hours
  • Total 24h 5 mins
  • Easy
  • Serves 2

TIP: Add a decadent chocolate shell for extra deliciousness! 


  • Contains Peanuts

Tip: Allergy Advice

This dish contains the following allergens: Peanuts

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 scoop Primal Kitchen Peanut Butter Collagen Fuel
  • ¼ cup unsweetened organic peanut butter
  • 1 teaspoon liquid stevia
  • ¼ teaspoon arrowroot powder 
  • 1 cup organic canned coconut milk
  • Pinch of salt 

For the chocolate shell (optional)

  • 1 teaspoon coconut oil, melted
  • 1 teaspoon cocoa powder
  • 1 teaspoon maple syrup
  • 1 teaspoon crushed peanuts


  • Blender
  • Small Bowl
  • Whisk
  • Step 1

    Place all ingredients in a blender and blend until smooth.

  • Step 2

    Pour the mixture into an empty Ninja CREAMi Pint. Place storage lid on pint and freeze for 24 hours. 

  • Step 3

    Remove pint from freezer and remove lid from pint. Please refer to the quick start guide for bowl assembly and unit interaction.

  • Step 4

    Select Lite Ice Cream.

  • Step 5

    If the mixture has not fully combined after processing is complete, add 2 extra tablespoons of coconut milk to pint and re-spin.

  • Step 6

    For the chocolate shell: In a small bowl, stir melted coconut oil together with cocoa powder and maple syrup until well combined. 

  • Step 7

    When processing is complete, scoop ice cream into a bowl or mason jar. Top with optional chocolate shell, if desired. Sprinkle peanuts on top. Serve and enjoy!