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Chunky Peanut Butter Swirl Ice Cream
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Brief Description
Low-carb, Keto, and THM; homemade vanilla ice cream with chocolate chunks and peanut butter.
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Main Ingredient
heavy cream
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Category: Desserts
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Cuisine: American
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Prep Time: 90 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Posted By: deniserf
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Posted On: Jul 21, 2018
Number of Servings:
Ingredients:
- 2 cups - heavy cream
- 1 cups - half-and-half
- 2 - eggs
- 2 teaspoons - vanilla
- 1 tablespoons - vegetable glycerin
- 1/2 cups - Pyure (or 5 tsp Trim Healthy Mama Super Sweet Blend)
- 1/2 cups - 85% chocolate chunks or Lily's chocolate chips
- 1/2 cups - natural peanut butter slightly melted
- 1 teaspoons - sweetener to mix with peanut butter
Directions:
To start your vanilla base, combine all ingredients except eggs, in a sauce pan on low heat. Stir the mixture & taste for desired sweetness. Add beaten eggs.
Slowly bring vanilla mixture up to 170 degrees. Stir constantly to avoid scorching. This will ensure that your eggs are tempered correctly without scrambling them.
Remove from heat and transfer to large bowl to cool. The mixture will churn better & faster if it is thoroughly chilled.
Once it is chilled, continue by adding the mixture to your ice cream maker & follow the directions per your machine’s handbook.
After churning you can add the chocolate chunks. Add sweetener to the warmed peanut butter (not too hot). Swirl it into your ice cream.
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