Dairy Free Butter Chocolate Peanut Butter Ice Cream
Equipment
Ingredients
- 14 tablespoons coconut oil or butter if not dairy sensitive
- 4 tablespoons MCT oil
- 1/2 cup unsweetened macadamia nut milk
- 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 teaspoon 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
Instructions
- In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, macadamia 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!
- 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: 336.7 | Fat: 34.3g | Protein: 5.8g | Carbohydrates: 3.1g | Fiber: 1.1g | P:E Ratio: 0.2