Chunky Peanut Butter Swirl Ice Cream Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Vanilla Base
  • 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)
  • Chocolate Chunks and Peanut Butter
  • 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.

    Brief Description

    Low-carb, Keto, and THM; homemade vanilla ice cream with chocolate chunks and peanut butter.

    Main Ingredient:

    heavy cream

    Category:  Desserts

    Cuisine:  Southern

    Prep Time: 1 hour(s) 30 min
    Cook Time: 10 min

    Posted By:


    Posted On:

    July 21, 2018

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