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
-
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!
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
wondering if malted barley has gluten?
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!
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!
Here are some other recipes too. Maybe you could take the parts you like from some and combine them. That’s what I plan to do.
http://www.thenourishinggourmet.com/2008/05/chocolate-coconut-milk-ice-cream-2.html
http://www.cheeseslave.com/2011/05/10/chocolate-coconut-milk-ice-cream/
This blog is low-carb so Lauren does watch the glycemic load: http://www.healthyindulgences.net/2009/01/healthy-chocolate-ice-cream-dairy-free.html
You can leave out the malted barley syrup and the honey if you like. The coconut cream cuts the glycemic load considerably and if you use coconut sugar which is very low glycemic sweetener instead of the maple syrup that should work.
the simple syrup made from coconut palm sugar is much lower glycemic.
Looks good!
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.
yummm…I have to make this
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!
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
like ths…..:)
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.
This sounds tasty! http://t.co/mSV31mBj