Dorsey’s Chocolate Peanut Butter Dairy Free Ice Cream Recipe (regular version too)
Please note that I added the ingredient items that I use (not dairy-free) in parenthesis in case you want to go that way instead.
Ingredients
- 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
Instructions
- Mix everything well with your immersion blender ...chill…put in ice cream maker. That's it!
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”.