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Peanut Butter Ice Cream Popsicles

These vegan Peanut Butter Ice Cream Popsicles are a sweet and savory treat for summertime. The salty peanut butter blends perfectly with naturally sweet dates and creamy oat milk. Freeze them overnight for a treat the next day!

Peanut butter ice cream popsicles with fresh dates and salted and roasted peanuts.

Recipe and photography: Veera Rusanen
Post writing: Jackie Bogart

Peanut butter lovers, rejoice! These Peanut Butter Ice Cream Popsicles are a cool and satisfying summer treat. Made with easy, plant-based, and refined sugar-free ingredients, you can eat them again and again without feeling weighed down!

This is a very easy recipe and uses only pantry-staple ingredients. These popsicles contain healthy fats and are dairy-free, making them a nutritious treat on those hot summer days. There are plenty of variations available to please your tastebuds or when you need to meet specific dietary needs.

Ingredients

Five ingredients and you’re done! This completely vegan and refined sugar-free popsicle recipe only requires pantry-staple ingredients. It’s a very inexpensive recipe that takes minutes to come together.

Here are the easy ingredients you need to make peanut butter ice cream popsicles:

  • Oat milk
  • All-natural peanut butter
  • Dates
  • Salt
  • Salted or roasted peanuts

Peanut butter popsicles are a protein-rich dessert that will not only keep you satisfied but also cool you down in the summer heat. The healthy fats in the peanut butter and nuts will help keep you full and the dairy-free milk won’t weigh you down.

Which peanut butter is best?

All-natural peanut butter was the obvious choice for this recipe because it contains no added sugar or preservatives. It has a deep, nutty flavor and only 1 ingredient – peanuts!

You can use salted, creamy, or crunchy peanut butter in this recipe if that’s what you have at home. Be aware that the nuts in crunchy peanut butter could make the ice cream taste gritty once it’s finished blending. 

Any option other than all-natural peanut butter will have added sugar and preservatives, which could affect the taste of the popsicles. It’s best to use pitted dates or maple syrup for a natural, sweet flavor.

How To Make The Popsicles

This peanut butter popsicle recipe is very easy to whip together. Simply throw your ingredients in a blender, add it to your ice cream molds, freeze, and enjoy!

This is all it takes:

  1. Remove the pits from the dates and discard. Add the pitted dates to a blender or food processor.
  2. Add the oat milk, peanut butter, and salt to the blender or food processor. Blend the ingredients together until it forms a smooth mixture. 
  3. Pour the ice cream mixture into the popsicles molds, about ¾ full each. Gently press a few salted peanuts on the bottom of each popsicle.
  4. Place the wooden ice cream sticks into the molds and carefully place them in the freezer.
  5. Freeze for at least 4 hours or overnight.

Need help removing the popsicles from the molds? Fill your kitchen sink with warm water and submerge the molds for about 15-20 seconds. The popsicles will loosen slightly and should pop right out!

How To Store

Make sure the popsicles are completely frozen before digging in. They need at least 4 hours in the freezer or can be left overnight. Leftover peanut butter popsicles can be stored in a sealed ziplock bag in the freezer for up to 3 months. 

Double or triple this recipe and enjoy them all summer long!

Recipe Variations

  • For those with nut allergies, sun butter could work as a substitution for peanut butter. Sun butter is made from sunflower seeds and, when blended, turns into a salty and creamy butter.
  • Replace oat milk with soy milk for another nut-free option. You can also use almond milk for a creamy substitution if you don’t have any aversions to nuts.
  • Dates can easily be replaced with 2 tablespoons of maple syrup. Feel free to use honey for a non-vegan version of these popsicles.
  • Is there too much salt in this recipe for your liking? The additional pinch of salt does help bring balance to the flavors and enhances the nutty flavors, but feel free to leave it out of this recipe. You can also swap the salted peanuts for roasted or unsalted peanuts.

Equipment Needed

These are the tools needed to make this easy popsicle recipe:

  • Blender or food processor
  • Ice cream molds
  • Wooden ice cream sticks

The ice cream molds I use in my popsicle recipes are from Ikea. These affordable molds can hold up to 6 popsicles, plus they come in a few fun colors! If you don’t own popsicle molds or wooden sticks, you can fill emptied yogurt containers with the ice cream and replace the popsicle stick with half of a wooden chopstick.

More Ice Cream Dessert Recipes

I have plenty of ice cream recipes if that’s what you’re craving! Try any of these delicious recipes to cool you down on hot summer days:

Peanut Butter Ice Cream Popsicles

These dairy-free, plant-based Peanut Butter Ice Cream Popsicles are a nutritious and delicious summer treat. Made with easy and refined sugar-free ingredients!
Prep time10 mins
Cooking time4 hrs
Total time4 hrs 10 mins
Category: Dessert
American
Servings: 12 popsicles
Calories: 111.93kcal

Equipment

  • Blender or food processor
  • Ice cream molds
  • Wooden ice cream sticks

Ingredients

  • 7 fl oz oat milk 200 milliliters
  • 3.5 oz all natural peanut butter 100 grams
  • 8 fresh dates
  • pinch of salt
  • 2 tablespoons roasted peanuts

Instructions

  • Remove the pits from the dates and discard. Add the pitted dates to a blender or food processor.
  • Add the oat milk, peanut butter, and salt to the blender or food processor. Blend the ingredients together until it forms a smooth mixture.
  • Pour the ice cream mixture into the popsicles molds, about ¾ full each. Gently press a few salted peanuts on the bottom of each popsicle.
  • Place the wooden ice cream sticks into the molds and carefully place them in the freezer.
  • Freeze for at least 4 hours or overnight.

Tips

Nutritional values are a rough estimate for one serving.

Nutrition

Calories: 111.93kcal (6%) | Carbohydrates: 15.63g (5%) | Protein: 3.12g (6%) | Fat: 5.19g (8%) | Saturated Fat: 0.98g (6%) | Sodium: 41.27mg (2%) | Potassium: 186.58mg (5%) | Fiber: 1.86g (8%) | Sugar: 12.76g (14%) | Vitamin A: 59.72IU (1%) | Calcium: 40.61mg (4%) | Iron: 0.47mg (3%)

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