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Vegan Peanut Butter Mudslide Ice Cream

5 from 2 reviews

A creamy, dreamy vegan peanut butter mudslide ice cream made with coconut cream and swirled with chocolate ganache and graham crackers!

A creamy, dreamy vegan peanut butter mudslide ice cream made with coconut cream and swirled with chocolate ganache and graham crackers!

  • Author: Sarah | Broma Bakery
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 10 hours 25 minutes
  • Yield: 1 quart 1x
  • Author: Sarah | Broma Bakery
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 10 hours 25 minutes
  • Yield: 1 quart 1x
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 10 hours 25 minutes
  • Yield: 1 quart 1x

Ingredients

  • 1 cup dark chocolate chips
  • 3 cans coconut cream, divided
  • 1/4 cup peanut butter
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup graham cracker crumbs

Instructions

  1. In a blender, combine all but 1/2 cup of the coconut cream with peanut butter, sugar, vanilla extract, and salt until smooth. Remove and place into fridge for at least 2 hours.
  2. Once chilled, begin to assemble your ice cream. In a small saucepan, heat 1/2 cup of the coconut cream over low heat until scalding. Remove from heat, add in chocolate chips, and allow to sit for 5 minutes. After 5 minutes, stir to combine. Chocolate chips should be fully melted by this point! Allow to cool to room temperature while you churn your ice cream base.
  3. Place coconut cream mixture into an ice cream maker and churn according to manufacturers instructions.
  4. Scoop half of ice cream into freezer-safe container, then spoon in half of ganache mixture and half of graham cracker crumbs. Top with remaining half of ice cream and remaining half of ganache and graham cracker crumbs. Swirl with a knife, then place in freezer for at least 8 hours, preferably overnight.