Chocolate Peanut Butter Swirl Ice Cream
I have two vices: ice cream and french fries. When I first went on the Specific Carbohydrate Diet, I thought I’d never be able to enjoy ice cream again. Then I found Coconut Bliss ice cream at Whole Foods and realized that coconut milk ice cream is even better than the dairy version!
This recipe is super easy and sinfully delicious. The hardest part is waiting the 2 hours that it needs in the freezer to firm up!
So, go ahead, eat it right out of the ice cream maker. You know you want to.
Also – be sure to check out my vegan version of this ice cream!Cocoa isn’t technically SCD legal, so leave it and the dark chocolate chunks out completely and then you’ll just have a vanilla ice cream with a peanut butter swirl. Just as tasty, just not chocolate!
|Ingredients (serves 6)
3 egg yolks
For the Peanut Butter Swirl
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.