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–+ servings

Dairy Free Butter Chocolate Peanut Butter Ice Cream

Maria Emmerich
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Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 310

Equipment

1 Ice Cream Maker

Ingredients
  

  • 14 tablespoons coconut oil organic butter if not dairy sensitive
  • 4 tbs MCT oil
  • 1/2 cup unsweetened almond milk or water
  • 4 large eggs
  • 4 large egg yolks
  • 1 whole vanilla bean scraped clean or 2 tsp vanilla
  • 1/4 cup Allulose keeps ice cream soft
  • 1/8 tsp Redmond Real salt *helps keep ice cream soft
  • 1/4 cup unsweetened cocoa powder

PEANUT BUTTER SWIRL:

  • 1/2 cup natural peanut butter softened
  • 1/4 cup coconut oil melted
  • 1/4 cup allulose or 1 tsp stevia: to desired sweetness or Swerve confectioners

Instructions
 

  • In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and watch the magic happen!I LOVE this Ice Cream Maker on SALE now!
  • Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth. Cool in fridge until ice cream is almost done.
  • Swirl into the ice cream maker for the last 30 seconds.
  • Turn off ice cream maker. Store in airtight container in the freezer.

Nutrition

Calories: 310 | Fat: 31.7g | Protein: 6.5g | Carbohydrates: 3.3g | Fiber: 1.3g | P:E Ratio: 0.2