Vegan Fluffernutter Ice Cream

This Vegan Fluffernutter Ice Cream is the perfect summer ice cream flavor. It's naturally sweetened and has the perfect creamy texture. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!

Jump to Recipe Print Recipe

This Vegan Fluffernutter Ice Cream is the ultimate thick and creamy peanut butter ice cream. It's fully loaded with vegan marshmallows, crunchy peanut butter swirls, and a delicious peanut butter ice cream base. This recipe is guaranteed to be a hit among all. 

There is something about the combination of peanut butter and marshmallow that is just so incredible. My most requested recipe by my non-vegan boyfriend is my Vegan Peanut Butter Marshmallow Cookies. Since they have been such a hit, I decided it was time to make some more delicious marshmallow peanut butter treats!

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Vegan Fluffernutter Ice Cream Ingredients:

This marshmallow peanut butter ice cream is the perfect homemade ice cream because it is very easy to make and uses simple ingredients.

Peanut Butter Ice Cream Ingredients:

• Natural Peanut Butter - You can use either creamy or crunchy peanut butter. Since the peanut butter mixture gets blended until it is silky smooth, it really doesn't matter. If you are not working with a high-speed blender, I'd recommend using creamy peanut butter.
• Full-Fat Coconut Milk - I love using coconut milk for dairy-free ice cream recipes. It works a lot like heavy cream and has a great flavor. 
• Raw Cashews - Make sure to use raw cashews and not roasted cashews. Roasted cashews will result in a different texture of ice cream, and they are loaded with unhealthy, highly processed oils. 
• Medjool Dates - I love sweetening my ice cream recipes naturally with dates. Medjool dates are my favorite variety; they are soft, super sweet, and add richness to any ice cream recipe. 
• Vanilla Extract - Since peanut butter is such a dominating flavor, I like to use vanilla extract to balance out the flavor a little bit. I always use Mexican vanilla because it has such a stronger vanilla flavor. It's more expensive, but absolutely worth it in my opinion. 
• Tapioca Syrup (optional, but recommended) - I always add tapioca syrup to my homemade vegan ice cream recipes because it makes them soft and easy to scoop. If you struggle with your homemade ice cream recipes being super firm after being frozen, then I highly recommend using tapioca syrup. It works a lot like corn syrup; however, it is much healthier, and a little goes a long way - I've had the same bottle for almost a year, and I still have about half of it left.

Mix-In Ingredients:

• Natural Peanut Butter - You will need natural peanut butter to make the peanut butter swirls. You can use either crunchy or creamy peanut butter.
• Tapioca Syrup - I like to use tapioca syrup mixed with peanut butter to prevent the peanut butter from freezing completely.
• Vegan Mini Marshmallows - You can use vegan mini marshmallows or vegan marshmallow fluff. If you use mini marshmallows, you can randomly toss them throughout the ice cream. If you use marshmallow fluff (sometimes called marshmallow cream or marshmallow creme), you can create fun swirls. I have yet to see a vegan marshmallow fluff, so you can make a homemade version by melting the mini marshmallows with vegan butter in a medium saucepan on medium heat until the mixture resembles classic marshmallow fluff. Here's a link to the best vegan mini marshmallows and a link to the healthiest vegan marshmallows.

See the recipe card for quantities.

How To Make Homemade Fluffernutter Ice Cream:

This fluffernutter ice cream is such a great homemade vegan ice cream recipe because it is super simple to make.

• 1. Begin by combining the raw cashews and Medjool dates together in a large bowl. Cover completely with water and place in the fridge to soak for at least 4 hours ( I recommend overnight). Ensure that the freezer bowl in your ice cream maker has been frozen for 24 hours.
• 2. Once the dates and cashews are soft, strain the water and add them to a blender along with the remaining peanut butter ice cream ingredients. Blend until a thick and silky smooth texture has been achieved.
• 3. Pour the peanut butter mixture into the ice cream maker and churn for 25-30 minutes. Churning time will vary by machine.
• 4. While the ice cream is churning, make the peanut butter swirl mix-in. Combine the peanut butter and tapioca syrup together in a small bowl and mix until smooth. 
• 5. Once the ice cream has finished churning, scoop ⅓ of it into a freezer-safe container with a rubber spatula. Add the mini marshmallows and peanut butter swirls. Mix with a knife or chopsticks. Repeat 2 more times, or until you have run out of ice cream. Cover and place in the freezer for at least 2 hours. Once firm, scoop, serve, and enjoy!

Hint: If you don't feel like waiting, the ice cream can be enjoyed right after churning. It will be more like soft-serve ice cream, but it will work. 

Substitutions: 

There are plenty of simple substitutions that can be made to this homemade vegan ice cream recipe. 

• Nut Butter - You can replace the creamy peanut butter with any nut butter. I love making this recipe with almond butter or pistachio nut butter - plus you can use the leftovers to make my Viral Dubai Chocolate Strawberries. You can also use sunflower seed butter as a nut-free alternative.
• Marshmallow Fluff - Since marshmallow fluff and mini marshmallows aren't the healthiest options, you can replace them with healthier alternatives. You can add vegan white chocolate chips or chunks of bananas.
• Tapioca Syrup - Tapioca syrup works a lot like corn syrup. Therefore, you could use corn syrup; however, I would advise against this since corn syrup is so unhealthy.

Peanut Butter Marshmallow Ice Cream Variations:

There are plenty of easy ways to mix this fluffernutter ice cream recipe up. Here are some of my favorites:

• Low-Calorie - You can use lite coconut milk and peanut butter powder for a weight-loss-friendly alternative. 
• Chocolate Peanut Butter Marshmallow Cream - Add 2 tablespoons of cacao powder and vegan chocolate chips for deluxe ice cream.
• No-Churn Fluffernutter Ice Cream - If you pour the peanut butter mixture into ice cube trays and freeze it, then you will be able to blend it without needing an ice cream maker. Keep in mind that you may need to add a little bit of dairy-free milk to get it to blend fully.

If you love peanut butter ice cream, be sure to check out my Vegan Peanut Butter And Jelly Ice Cream recipe as well.

What You Need To Make Homemade Fluffernutter Ice Cream:

Equipment can always have an impact on how a recipe turns out. Here's the equipment I used to make this delicious homemade vegan ice cream:

• High-Speed Blender - Any blender will work for this recipe. However, I strongly recommend using a high-speed blender such as a Vitamix. They are expensive, but in my opinion, they are worth investing in, especially if you plan to make more dairy-free ice cream recipes.
• Ice Cream Maker - This will create the thick and creamy ice cream at home.
• Ice Cream Containers - Any airtight container will work. If you make homemade vegan ice cream often, I recommend purchasing reusable freezer-safe ice cream pints.

How To Store Homemade Vegan Ice Cream:

Storing homemade vegan ice cream recipes like this fluffernutter ice cream can make or break it. If stored incorrectly, the ice cream can get freezer burn very quickly. I recommend storing ice cream in airtight containers to prevent any freezer air from getting inside.

If stored correctly, this peanut butter ice cream will keep for up to 3 months in the freezer.

Top Tip:

Just when you think you haven't blended enough, blend some more! It's pretty much impossible to over-blend homemade ice cream; however, it is very easy to under-blend. It should look like heavy cream when it's ready.

Frequently Asked Questions:

More Homemade Vegan Ice Cream Recipes:

Looking for more delicious homemade vegan ice cream recipes to try out? Check out some of the other ones on my website!

If you try this Vegan Fluffernutter Ice Cream recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Vegan Fluffernutter Ice Cream

Katie

This Vegan Fluffernutter Ice Cream is the perfect summer ice cream flavor. It's naturally sweetened and has the perfect creamy texture. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Churning time 25 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• 1 High speed blender
• 1 Ice Cream Maker
• 1 ice cream container

Ingredients

  

1x2x3x

For The Peanut Butter Ice Cream:

• 1 cup raw cashews
• 1 14.5oz can full fat coconut milk
• 1 cup medjool dates
• 1 teaspoon vanilla extract
• ½ cup natural peanut butter
• 1 tablespoon tapioca syrup optional

For The Mix-Ins:

• 3 tablespoon natural peanut butter
• 1 teaspoon tapioca syrup
• ½ cup vegan marshmallows

Get Recipe Ingredients

Instructions

 

• Begin by combining the raw cashews and Medjool. dates together in a large bowl. Cover completely with water and place in the fridge to soak for at least 4 hours ( I recommend overnight). Ensure that the freezer bowl in your ice cream maker has been frozen for 24 hours.
• Once the dates and cashews are soft, strain the water and add them to a blender along with the remaining peanut butter ice cream ingredients. Blend until a thick and silky smooth texture has been achieved.
• Pour the peanut butter mixture into the ice cream maker and churn for 25-30 minutes. Churning time will vary by machine.
• While the ice cream is churning, make the peanut butter swirl mix-in. Combine the peanut butter and tapioca syrup together in a small bowl and mix until smooth.
• Once the ice cream has finished churning, scoop ⅓ of it into a freezer-safe container with a rubber spatula. Add the mini marshmallows and peanut butter swirls. Mix with a knife or chopstick. Repeat 2 more times, or until you have run out of ice cream. Cover and place in the freezer for at least 2 hours. Once firm, scoop, serve, and enjoy!

Keyword fluffernutter, fluffernutter ice cream, healthy ice cream, peanut butter

Tried this recipe?Let us know how it was!

Related Peanut Butter Recipes:

Are you a peanut butter lover like me? Check out some of the other delicious peanut butter recipes on my website!