Spicy Peanut Butter Ice Cream – Gluten Free and Dairy Free


This recipe is from Soap Queen but don’t let the source dissuade you! This naturally gluten-free and dairy-free recipe will delight you with it’s unique flavor combinations.


  • 2
    cans coconut milk (full fat)
  • 1 1/4 Cup
    creamy peanut butter
  • 3/4 Cups
    brown sugar
  • 1 Teaspoon
  • 1/2 Teaspoon
    ground ginger
  • 1/2 Cup
    roasted peanuts, unsalted


  1. In a small saucepan, add the coconut milk and turn to medium heat. Whisk the coconut milk as it heats up, it will naturally want to separate.

  2. Once the coconut milk is completely blended and has reached a warm temperature, add the peanut butter. Whisk in to fully combine. Reduce heat to medium low.

  3. Add the brown sugar and whisk for several minutes until the sugar has melted and is fully combined. Whisk in the cayenne pepper and ginger powder.

  4. Pour the mixture into a container, and place in the fridge. Allow it to fully cool for several hours or overnight.

  5. Once the mixture is completely cold, transfer it into an ice cream maker (the mixture will be quite thick). Turn on the ice cream maker and allow it to mix for 20 minutes until it is the texture of soft serve. Add the roasted peanuts in the last 5 minutes while it mixes.

    If you like the texture of soft serve, enjoy! If you’d like it to be a firmer texture, place it in the freezer for several more hours, up to overnight.

1 review for Spicy Peanut Butter Ice Cream – Gluten Free and Dairy Free

  1. Whitney H.


    Wow is this good! It really churned quickly. I halved the amount of cayenne, which made it perfect for a hint of heat. Even got a thumbs up by my kiddos. Thank you for all the ice cream inspiration! I made all three of the recipes you covered during ice cream month. I found Jeni’s book at the library too. Wow! Adding it to my xmas list for sure.

    • Andrea


      I love her book! Jeni’s recipes always turn out really well for me. Glad you liked the peanut butter ice cream!

Add a review