Dairy-Free Peanut Butter Ice Cream with Strawberry Sauce

Every day is PB&J day with Dairy-Free Peanut Butter Ice Cream with Strawberry Sauce!

Ice cream is an especially tantalizing treat when summer is bringing the heat. And ice cream that is both dairy AND processed-sugar-free? Well, that’s doubly nice. Add the classic complementary flavor combo of peanut-butter-and-jelly, and you’ve REALLY got a winner on your hands!

This Dairy-Free Peanut Butter Ice Cream is made with coconut milk and banana rather than milk and cream – but it’s so luxurious, you won’t be missing the dairy. It’s also sweetened with honey rather than processed white sugar. I like to take a break from white sugar when I can, and the mighty natural sweetener that is honey is more than up to the task of flavoring both this Dairy-Free Peanut Butter Ice Cream and the accompanying strawberry sauce!

Speaking of the strawberry sauce: it’s the perfect mix of sweet and tart. Not gonna lie: I find myself eating it on its own as a jammy little treat, so delicious it is.

I’m keeping this post short and sweet so you can get to the good part: the ice-cream-making part! Here’s to savoring summer and childhood-reminiscent flavors – regardless of the time of year or how old we are.

Please note: this recipe makes use of an ice cream maker.

Dairy-Free Peanut Butter Ice Cream with Strawberry Sauce

Creamy peanut butter ice cream and tart-yet-sweet strawberry sauce meld together to form pure PB&J deliciousness that's dairy-free, gluten-free, and processed-sugar-free, to boot!

Course Dessert
Keyword Dairy-Free, Desserts, Gluten-Free, Ice Cream, Processed-Sugar-Free, Vegetarian
Servings 4
Author A Cookable Feast


Ice Cream

  • 2 13.5-oz. cans unsweetened, full-fat coconut milk
  • 1 large ripe banana
  • 1 cup natural peanut butter
  • 1/3 cup honey
  • 1 tsp. vanilla extract

Strawberry Sauce:

  • 2 1/2 cups chopped strawberries
  • 2 tbs. honey
  • 1 tsp. lemon juice


  1. Blend ice cream ingredients in blender until a smooth consistency is formed. Let chill in fridge at least one hour.

  2. Stir together strawberry sauce ingredients. Mash with a potato masher or fork until the strawberries are softened and juices released. Cook in a small saucepan over medium-low heat, stirring frequently, until thickened and reduced down to a jammy consistency, about 20 minutes. Remove from heat and let cool.

  3. Operating your ice cream maker per the instructions that accompany it, churn chilled ice cream mixture until the desired thickness has been achieved (this should take less than 20 minutes).

  4. Serve scoops of peanut butter ice cream with strawberry sauce on top and savor the PB&J goodness! Store leftover ice cream in a freezer-safe container and remaining strawberry sauce in the fridge. The strawberry sauce should keep for up to a week.

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