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 recipe plust video tutorial on homemade vanilla ice cream.
Once you’ve got the hang of the basics, you can get creative with flavors and textures to delight your family!
Homemade Peanut Butter Ice Cream
My friend Dorsey sent me this fabulous dairy free, peanut butter ice cream recipe. She just loves to experiment with Real Food in her kitchen. Dorsey shared another recipe published on this blog on how to make a delicious grain free angel food cake. It was a huge hit for readers on a grain free diet or those on a gut healing protocol such as GAPS, AIP, or SCD.
Dorsey’s encore recipe below for peanut butter ice cream will prove just as popular I’m sure.
Peanut Butter Ice Cream Recipe
Recipe for peanut butter ice cream using only whole ingredients that the whole family will enjoy. Any nut butter can be used. Dairy free too!
- 3 cups coconut cream
- 3 egg yolks preferably pastured or free range
- 1/4 cup raw honey
- 1/2 cup creamy roasted peanut butter
- 1 tsp expeller pressed coconut oil
- 1/2 cup maple syrup or coconut palm sugar simple syrup
- 1 Tbl arrowroot powder
- 1/2 Tbl vanilla extract
- 1/3 cup barley malt
- 2 Tbl vodka optional (to make ice cream scoopable)
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 your dairy free peanut butter ice cream treat and enjoy!
Any nut butter can be substituted for the peanut butter. I recommend this line of soaked and sprouted organic nut butters.
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
The Truth about Twistee Treat
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.