Chocolate Peanut Butter Swirl Ice Cream
Danielle Walker - AgainstAllGrain.com
20 + 4 hours chill time mins
- 3 egg yolks
- 2 cups coconut milk
- 1 cup light coconut milk
- 1/3 cup unsweetened cocoa powder
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks
For the Peanut Butter Swirl
- 1/4 cup peanut butter (unsweetened, smooth) or sunbutter
- 1 tablespoon coconut oil (melted)
- 1 tablespoon honey
- In a saucepan, whisk the egg yolks, coconut milk, cocoa powder, honey, and vanilla extract.
- Heat the mixture over medium heat stirring constantly until the mixture coats the back of a spoon, about 8-10 minutes. Make sure it doesn’t boil.
- Transfer ice cream mixture to a bowl, and cover with plastic wrap. Place the plastic wrap directly on the liquid, so there is no condensation. Place in the refrigerator and chill until cold, at least 2 hours.
- Using your ice cream maker (I use the Kitchen Aid stand mixer attachment) according to the manufacturer’s instructions, process the chilled ice cream mixture.
- While the ice cream is processing, mix together the peanut butter swirl ingredients.
- During the last 5 minutes, once the ice cream has started to firm up, drizzle in the peanut butter mixture. Then add the dark chocolate chunks.
- Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur.
- Freeze until firm, at least 2 hours.
- And lastly, try not to eat all of the ice cream in one night. Seriously though, it will be tempting.
dairy free, dessert, gluten free, snacks, vegetarian, ice cream, summer, celebration
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Your recipes kill me. Can you open a cafe so I can just come and try them all? Or have a cooking demo and I can just cook with you. My list of recipes to try of yours is getting too long.
Awe thanks Nicole! I think opening a restaurant would take the fun out of cooking. I prefer small dinner parties! 🙂
I’ve been waiting for the perfect recipe to try and make my own SCD ice cream – and I think this is it! I’ll need to leave the chocolate out for now, but peanut butter ice cream is actually one of my favs! One question though…I make my own coconut milk with water and shredded coconut, so I’m not sure what the difference is between regular and light coconut milk…can you help with that? Thanks!
PS – french fries were also a weakness of mine. I don’t miss them as much as I thought I would (been over a year since I’ve eaten one), but I might need to make your zuccini fries soon too!
Against All Grain
The light coconut milk is where they remove some of the heavier cream that forms on top. I’ve made it with full fat coconut milk before too and it worked just fine, I was just trying to lower the fat/calorie content by using half light.
Hi, just wondering do you make or buy the coconut milk. IF you buy it, what brand do you use and how does one know if store-bought coconut milk is scd approved?
Against All Grain
Here’s the link to the coconut milk I use. Yes, Nature Value is BPA and gum free. https://againstallgrain.com/f-a-q/
i’m new to this website–and to low carb. This recipe looks great—but how do i tell carbs per serving, etc? thanks.
I would love to eventually include a nutrition guide on my site, but I don’t have the resources right now. The best thing to do is plug in the ingredients into a nutrition calculator either online or through a phone app.
what can be substituted for the bourbon?