Peanut Butter Swirl Ice Cream (Dairy Free)

by Sarah TheHealthyHomeEconomist October 4, 2011

Ice cream can be a very healthy dessert to serve your family when you make it yourself at home with quality ingredients.

Commercial ice cream has many dangers as I’ve outlined in the previous post Antifreeze in Your Ice Cream.   Once you realize that store ice cream is best to avoid and you want to try making your own, be sure to check out my videoblog on how to make basic vanilla ice cream.

Once you’ve got the hang of the basics, you can get creative with flavors and textures to delight your family!

This fabulous dairy free ice cream recipe was sent to me by Dorsey, a gal who just loves to experiment with Real Food in her kitchen.  Dorsey has guest posted another recipe for this blog before called Grain Free Angel Food Cake which was a huge hit for those on a grain free diet or just seeking to reduce the grain based foods in their diet.

Dorsey’s encore recipe will prove just as popular I’m sure.   Check out this mouth watering recipe for peanut butter swirl ice cream!

Peanut Butter Swirl Ice Cream

peanut butter ice cream (dairy free)Ingredients

3 cups of coconut cream {sources}
3 egg yolks
1/4 cup raw honey
1/2 cup organic creamy peanut butter (substitute almond butter if desired)
1 tsp coconut oil {sources}
1/2 cup Grade B maple syrup or coconut palm sugar simple syrup
1 TBL  arrowroot powder {sources}
1/2 TBL vanilla extract
1/3 cup malted barley syrup {sources}
2 TBL Vodka, optional (helps make ice cream more scoopable)

Instructions

Mix peanut butter, honey, and coconut oil together well and set aside.  Mix remaining ingredients and process in ice cream machine.  When the ice cream is finished, spoon about a quarter of it into a container.  Spoon about a quarter of the peanut butter mixture into the container and swirl with a knife. Repeat until all the ice cream and peanut butter mixture are used.

Freeze and enjoy!

* Coconut Palm Sugar simple syrup is made by using 2 parts Coconut Palm Sugar to 1 part filtered water. Heat to boiling so sugar dissolves well. Cool and store in refrigerator.

Sarah, The Healthy Home Economist

 

Comments (49)

  1. Yummy, I will have to try this!!
    In your homemade ketchup is there something else I could use instead of the liquid whey? Could I leave it out? Dairy gives me acne unfortunately. Thanks!

    Reply
    • Have you tryed raw dairy? I am very allergic to pasturized/homogenized diary. If I drink it, I get intestenal cramps and exzema all over my arms, not to mention it puts me in a very bad mood for a few days! However, I can drink fresh, raw milk, no problem! In fact, raw milk makes me feel better after drinking it.

      If you haven’t tryed the raw milk, give it a go and see what happens!

      Reply
      • Ariel, I just recently got a hold of some raw milk and I made it into kefir. I got a huge pimple! I can’t say for sure if its from the raw milk or not because I did have some pasturized dairy too. I will have to try again but its frustrating because the pimples don’t show up right away, its take about 3 – 7 days for it to happen. I could have pasturized dairy all the time from birth to about age 13 and then thats when various food allergies begun.

        Reply
  2. Oh ya I forgot to mention that my mom always tells me that because I am of latin decent (half) that thats why milk gives me pimples. Something to do with latin people not being able to process the milk adequately? I have no idea if its true.

    Reply
  3. How would you make homemade vanilla bean ice cream? I know your recipe calls for vanilla extract and the recipes I have found on-line calls for cooking the milk and egg. I would like to keep those two items raw, but wandered if it needs to be cooked to pull out the vanilla flavor from the beans? Have you or anyone else made it or any ideas? I have left over vanilla beans from make homemade vanilla extract and would love some healthy vanilla bean ice cream!

    Reply
    • I think you can just scrape out the beans from the vanilla pod and incorporate into the cream. You could always gently warm some of the cream to dissolve the beans into it, then mix into the rest of the cream.
      Sounds delicious!
      Magda

      Reply
  4. I made pumpkin ice cream last night (tons of cream, freshly roasted pumpkin, egg yolks, maple syrup…) and I fed it to my kids for breakfast, LOL! I’m the coolest mom, haha.

    I actually bought organic peanut butter yesterday, I could try this…hmm. I bet there’s a way to make this GAPS too, my husband misses ice cream.
    Kate @ Modern Alternative Mama\’s last post: How I Use Essential Oils

    Reply
  5. Is there a recipe using less sweeteners with such a heavy glycemic load? the carbs in this ice cream add up to over 324 grams or 36 grms per 1/2 cup and though the ingredients may be healthier it still has a higher glycemic load compared to store bought (Tillamook) at 17-23 grms per 1/2 cup. So maybe no one eats 1/2 cup store bought and it would bump it up to the same if you ate 1 cup store bought to 1/2 cup of homemade. Still I was wondering if you could sub out at least the maple syrup for stevia and knock it down 106 carbs? if you used real raw cream (for those of us who can handle dairy) you could take out another 48 carbs. The sugars may be healthier but when it hits your pancreas the insulin rise is still the same. this would knock it down to 18.8 grams per 1/2 cup serving, so and the same as store bought per serving size but obviously better for you! or would those changes not be compatible with the texture and taste of this recipe? Do you have any quantity for Maple syrup replacement using Sweet Leaf Stevia concentrate? It’s an expensive experiment to try but maybe I’ll have to give it a go!

    Reply
  6. FYI for those of you who don’t have raw cream available or it’s too expensive, I’ve been making Sarah’s vanilla ice cream with the raw milk (good amount of cream on top) and we love it. My nephews beg me to make it for them also. ice milk, but to someone like me who has not been able to eat ice cream for many years it’s heavenly!

    Reply
  7. So I had a change of heart and decided to make this tonight for dessert instead of chocolate coconut milk ice cream. I’m stressing b/c the coconut cream mixture is SO thick! I warmed my coconut cream so it was pourable, but as soon as it hit my cold maple syrup & egg yolks … POOF … it began to harden. We could almost eat it just like this without even putting it in the ice cream maker! I’m afraid my ice cream maker will blow a gasket if I try to make it churn this. I’m off to see what I can do to thin it out a little … wish me luck!

    Reply
    • I have never had this recipe come out “thick” . I do know that once I got an order of coconut cream in the winter so it had frozen in transit. That changed its texture so that when I opened up the box, it was already like whipped cream. Wonder if that had happened at some time before you purchased it? Usually coconut cream is very pourable and the other ingredients in the recipe would only dilute it more.
      I confess, I am stymied on what might have happened to your recipe. :-(

      Reply
      • Hi, Dorsey!

        I used Tropical Traditions Coconut Cream, which comes in glass jars. That product in and of itself is quite thick. In order to be well-blended, the jar needs to be submersed in warm water for quite some time prior in order to be able to stir the contents of the jar to mix well. Could you be referring to full-fat coconut milk?

        Thanks,
        Candace

        Reply
  8. I was right! =( As soon as my ice cream maker (Cuisinart) started to churn the mixture, it seized up. I’m not sure if I did something wrong, but I followed the recipe to a T. I definitely would use coconut milk next time, as opposed to cream!

    Reply
    • I was wondering if anyone else had tried this! I had the same experience as Candace…also used a Cuisinart ice cream maker. Followed the recipe exactly, but my mixture was thick enough to eat before I even froze it and the TT coconut cream started out very pourable. I’m in AZ and it felt cool today at 105 especially after 115 earlier this week so NO chance the coco cream was thick. After freezing it in a bowl for 1-2 hours it was like cold fudge according to my husband. Bottom line for our family: delicious flavor, but not ice cream.

      Reply
  9. Hi, I’m pregnant and not supposed to ever eat raw eggs…is there an alternative that you can think of so that I could enjoy this when I make it for my family?

    Thank you!

    Reply
  10. Trader joes sells coconut cream in cans for less than $2 a can. It’s also amazing, but thick. I’ve only used it before melted with chocolates chips and a touch of cinnamon to make chocolate mousse, which is amazing, but am going to try this next.
    I won’t be using the barley malt syrup though because of Celiac, but might try brown rice syrup instead.

    Reply

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