I've told you I have the best readers in the world, right? Well one of my faithful reader friends, Dorsey, sent me this Chocolate Peanut Butter Dairy Free Ice Cream Recipe with a note: “I don’t know if you could use recipe submissions, but I'm sending this in case I can make one of your blog days a bit easier.”
How sweet is THAT?! Here's what else she said…
I've been making my ice cream for a few years now but it seemed that something wasn't quite ‘right'. Although the various recipes I tried were okay, I was searching for a texture that I truly loved, yet was still ‘good' for me. In other words, I wanted it all! LOL. So, I began experimenting. I believe I've finally found what I was looking for with this recipe. It can be made with raw heavy cream, but I've been using coconut cream for a long time as my grandson really wanted ice cream that was not based on dairy. We have actually reached the point where we prefer the coconut cream. I figure it was more of the good coconut fat that one should be eating anyway. 🙂 This recipe is also completely raw. I've learned that to get the good benefits from eggs, one should not eat egg whites raw nor should they eat yolks fully cooked, thus my recipe is made from just the yolks since there is no cooking. I also have to tell you that this is one rich and decadent ice cream so you really don’t need the “normal” size serving. Think a bit smaller when you are scooping. You can always come back for more but you really don’t want to waste a drop of this. I hope you and your family enjoy!
Dorsey’s Chocolate Peanut Butter Dairy Free Ice Cream Recipe (regular version too)
- 4 boxes coconut cream about 27 oz. total (a combination of whole milk and real cream, raw dairy is best if possible)
- 3 egg yolks from pastured hens
- 1/3 cup coconut palm nectar — this is coconut palm sugar in liquid form. It's kind of like honey as it is a little thick and sticky. Honey could be used but I like the low glycemic value of coconut palm. If you don't have this you could use more maple syrup or some organic sugar.
- 1/3 cup maple syrup
- Pinch of sea salt
- 1/2 teaspoon vanilla
- 2 Tablespoons cocoa nibs chopped — these are optional, I haven’t been putting them in and honestly, haven’t missed them in the least so you could just omit them. (Or chopped organic chocolate chips!)
- 1/2 cup cocoa powder
- 1/2 cup organic creamy peanut butter or another nut butter
- 1/2 cup softened coconut oil or you could also use ghee or clarified butter because the milk solids are removed pastured butter
NOTES from Dorsey:
- This is a bit much for my ice cream maker but I just kept an eye on it. When it was like soft ice cream, I put it into my container and into the freezer so it didn’t run over.
- Also….. it is on the sweet side so some of you may want to cut the coconut palm nectar and maple syrup back just a touch. Remember though…. the coconut palm nectar helps keep the glycemic value down so if you do like it sweeter, you still have the sugar “under control”.
“I was born and raised on a farm in upstate New York. Raw milk, pastured eggs, grass fed beef…. all of this was the norm, but at that age, I didn't understand it’s value. I just knew it tasted great! I married right out of high school to a Pennsylvanian city slicker, so was thrust into the world of pasteurized milk and market eggs and meat. It was like drinking water and I knew the protein items sure tasted different but as the old saying goes, “you can get used to hanging if you do it long enough”. When my husband retired, we moved to Florida to care for my parents. I had become aware of better ways of eating but didn’t really understand a lot until I joined the Tampa Bay Weston Price Co-Op. That is when I really began to understand traditional eating. I have learned so much and through the blogs that I follow, and continue to learn. I have 4 kids….. two living and two with the Lord. I have 20 grandkids and 9 1/2 great grandchildren. We are back to living in Pennsylvania as somehow, we grew old and my son wants us closer so he can help when needed. I very much enjoy cooking and the challenge of changing favorite recipes into healthy versions.”
THANK YOU DORSEY! 🙂