Peanut Butter Swirl Ice Cream – Dairy Free, Low Carb, THM S
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: ice cream with coconut milk
Servings: 16 servings
Calories: 211 kcal
Author: Taryn
Ingredients
Instructions
  1. Combine coconut milk, almond milk, and the sweetener in a saucepan over low heat. Simmer for 1 hour or until reduced by 1/4.
  2. 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 1/3 cup of the peanut butter and stir until the cocoa butter melts and the mixture is smooth.
  3. 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.
  4. If this hardens in the freezer simply leave out at room temperature for 15-30 minutes to soften before serving.
Nutrition Facts
Peanut Butter Swirl Ice Cream – Dairy Free, Low Carb, THM S
Amount Per Serving
Calories 211 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 36mg 12%
Sodium 79mg 3%
Potassium 247mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g 10%
Vitamin A 1%
Vitamin C 0.6%
Calcium 4.5%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.