This Peanut Butter Ice Cream with Coconut Milk is perfect for any ice cream craving. It has the perfect contrast between the sweetness of the ice cream and the saltiness of the peanut butter swirl. A scoop or two after dinner and your evening will be complete. This easy recipe is low carb, keto, gluten-free, grain-free, dairy-free, sugar-free, and Trim Healthy Mama friendly.
Coconut Milk Ice Cream
I've been wanting to try dairy-free ice cream for a while now. But my main criteria is that I did not want it to taste like coconut milk. I have nothing against coconut milk and coconut ice cream is delicious but I just wanted to cover up that coconut taste for this recipe. Peanut butter is a strong enough flavor that it does the job nicely. There is a hint of coconut behind the peanut butter but not enough to be obtrusive.
Raw Cocoa Butter?
The secret ingredient in this ice cream is the raw cocoa butter. It helps make the ice cream creamy while adding healthy fat. Raw cocoa butter is available on Amazon and it is about the same price per ounce as sugar-free chocolate. It has a delicate white chocolate flavor and I recommend giving it a try.
Peanut Butter Swirl
The final step to this is swirling in the peanut butter once it has finished churning. I love the slightly salty and savory taste of the peanut butter in comparison to the sweetness of the ice cream with coconut milk.
Ingredients in Dairy-Free Ice Cream
canned full-fat coconut milk - the carton variety will not work!
unsweetened vanilla almond milk - or another nut milk or you can use carton coconut milk for this part
sugar-free sweetener - I use a blend of xylitol, erythritol, and stevia
egg yolks - help make the ice cream creamy without using heavy cream
raw cocoa butter - this tastes like white chocolate
no sugar added peanut butter - make sure to check the ingredient label for hidden sugar
How to Store Homemade Ice Cream
I love these Tovolo ice cream containers. I have both the regular size and the mini ones. The minis are great for portion control. Not that I ever need that...
Expert Tip: If this hardens in the freezer simply leave out at room temperature for 15-30 minutes to soften before serving.
- 27 oz full fat coconut milk (2 cans)
- 1 cup unsweetened vanilla almond milk
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 egg yolks
- 1 cup raw cocoa butter
- ⅔ cup peanut butter divided
- Combine coconut milk, almond milk, and the sweetener in a saucepan over low heat. Simmer for 1 hour or until reduced by ¼.
- Put the egg yolks in a large glass bowl. While whisking vigorously slowly pour the hot milk mixture over the yolks. Add the raw cocoa butter and ⅓ cup of the peanut butter and stir until the cocoa butter melts and the mixture is smooth.
- Chill for 6-8 hours. Pour into a 2-quart ice cream machine and churn according to the manufacturer's instructions. If your ice cream machine is smaller then 2 qt. you will have to churn this in 2 batches. Or make some into ice cream and some into ice pops. When the ice cream has finished churning gently swirl in the remaining peanut butter. Freeze until firm.
- If this hardens in the freezer simply leave out at room temperature for 15-30 minutes to soften before serving.