Despite its reputation, ice cream, even fancier flavors like peanut butter 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 recipe plus 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.
Try this sugar free chocolate syrup recipe (sweetened with fruit) drizzled on top!
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!
Ingredients
- 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)
Instructions
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Mix peanut butter, honey, and coconut oil together well and set aside.
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Mix remaining ingredients and process in ice cream machine.
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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.
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Freeze your dairy free peanut butter ice cream treat and enjoy!
Recipe Notes
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.
More Information
The Truth about Twistee Treat
YUM!
Sounds delicious
Sarah, I am not sure which coconut cream product you are using in this recipe. I went to your sources page and there is no listing for coconut cream. I am familiar with the solid coconut cream that I have seen from Tropical Traditions that comes in a jar also referred to sometimes as coconut butter, and then there is the coconut milk in cans from the grocery stores and Trader Joes, etc.
Do you use the coconut milk in the cans for this recipe, and you are referring to it as “cream”, so we won’t get confused and buy the coconut beverage in the dairy section? Thanks so much, looking forward to trying this if I know what to buy.
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.
It’s good to add small chunks of your butter fudge too 🙂
Is it better to use activated or roasted peanut butter, in terms of digestability?
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!
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!
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.
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!
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. 🙁
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
Add water or coconut milk if on hand.