How long does thai chili peanut ice cream [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze thai chili peanut ice cream [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make thai chili peanut ice cream [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is thai chili peanut ice cream [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does thai chili peanut ice cream [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Thai Chili Peanut Ice Cream
[Vegan]

IJ By: Incredible Vegan Ice Cream by Deena Jalal

Author Bio

In her cookbook, Incredible Vegan Ice Cream, Deena Jalal shares the irresistible recipes that made... Read More

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vegan thai chili peanut coconut milk ice cream

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Thai Chili Peanut Ice Cream [Vegan]

Dairy Free

Vegan

Yep. You read that correctly. You know that yummy peanut sauce that comes with a variety of dishes on Thai menus? It is my condiment of choice for almost everything, and this recipe offers the same sweet, nutty flavors in a cool, creamy scoop with a touch of spice. It... Read More

Ingredients You Need for Thai Chili Peanut Ice Cream [Vegan]

2 3/4 cups (660 ml) all-natural canned coconut milk
1 ⁄3 cup (67 g) organic unrefined cane sugar
3 tablespoons (45 ml) organic agave
2 tablespoons (32 g) all-natural creamy peanut butter
2 teaspoons (10 ml) lime juice
1 teaspoon Thai chili powder or cayenne pepper
1/4 cup (30 g) peanuts, shelled and roasted
1/4 cup (25 g) shredded coconut

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How to Prepare Thai Chili Peanut Ice Cream [Vegan]

Use a high-speed or immersion blender to mix the coconut milk, sugar, agave, peanut butter, lime juice, and chili powder. Cover and chill the mixture for at least 2 hours, or overnight.
Once the mixture is chilled, add it to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve.
Once it’s churned, transfer the ice cream to a wide, freezer-safe container and fold in the peanuts and coconut, making sure to maintain the air that was churned into the base. Cover the ice cream tightly and freeze it for at least 5 to 6 hours, or until it is firm.
This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it’s best when fresh.