REAL Homemade Dairy-Free Chocolate Peanut Butter Cookie Ice Cream


  • 2-3 packs of REAL Peanut Butter Chocolate Chip cookies (4-6 cookies)
  • 1 13.5 oz
  • *1 can of refrigerated unsweetened Organic Coconut Milk or 2 refrigerated 5.4 oz  cans unsweetened organic coconut cream (We prefer Native Forest*)
  • ½ cup cocoa powder
  • 1/3 cup maple syrup
  • 1-2 t vanilla extract
  • Several dollops of no-stir natural peanut butter (We prefer Santa Cruz)


  • Refrigerate can of coconut milk or coconut cream and empty contents into mixing bowl.
  • Add cocoa powder, maple syrup, and vanilla extract into mixing bowl.
  • Whisk all ingredients together until completely smooth, making sure no lumps of coconut cream remain.
  • Crumble cookies and add to the mixture.
  • Add dollops of peanut butter to the mixture and integrate.
  • Spoon mixture into ramekins.
  • Top with cookie crumbles or pieces of cookies and dollops of peanut butter.
  • Enjoy!

share this recipe: