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Chunky Peanut Butter Swirl Ice Cream

This ice was made for my husband’s birthday, and unlike myself, he had always rather had ice cream instead of any cake on his special day. 

But while he is totally okay with a birthday cake he would be totally disappointed if his special day came and went and there was no ice cream.

There is no doubt that ice cream is his favorite treat, it is the dessert that he craves and the dessert he chooses over ANYTHING else.

I know he could eat a half-gallon at a time if he would let himself.  Do you have a treat like that? One you crave?

I have a few so couldn’t pick just one and since it is a long list I’ll spare you all of that!

A  couple of posts back I shared the recipe for my Chocolate Toffee Crunch ice cream, and though my husband certainly had a bowl, or three, he is more of a vanilla man.

I will never understand why anyone would choose Vanilla over Chocolate, but I guess there are those people out there. 

I  can’t imagine liking anything better than chocolate, so although I make the base of this new ice vanilla, I just had to sneak a little chocolate into this recipe.

Don’t worry, my husband didn’t mind or complain one bit! He even told me that this was one of the best sugar-free ice creams he had ever tried.

That made my heart happy knowing he was satisfied with his birthday to treat even though I added a bit of chocolate and peanut butter to “jazz up” his vanilla just a little bit.

He is so kind, and my biggest cheerleader so I take every chance I get to make him happy! Doing that, in this case, was certainly through his stomach.

What Ingredients Are Needed in This Chunky Peanut Butter Swirl Ice Cream?

This ice cream is not only super tasty but it is so beautiful when you scoop it that it really does look like store-bought ice cream.

Although it gooks pretty and tasty amazing it is super simple to make. 

With a super easy Vanilla Ice Cream base recipe and some chocolate and peanut butter you are all set to make this ice cream. Let’s take a look at what’ll need to make this recipe.

Here’s What You’ll Need:

• 2 c of heavy cream
• 1 c half and half
• 2 whole eggs, beaten
• 2 tsp pure vanilla
• 1 Tbsps. vegetable glycerin (optional)
• 1/3-1/2 cup of Sweetener
• 1/2 c natural peanut butter
• 1/2 cup  85% Chocolate Chunks or Lily’s Chocolate Chips

As you can see from the list of ingredients all of this can be found in most grocery stores these days, making this recipe one that is easy and affordable. 

I love that I can make my family these delicious frozen treats they love but also know exactly what ingredients are in them. We do enjoy some store-bought sugar-free ice creams from time to time.

Even though those store-bought ice creams are super convenient  I don’t like to pick them up too often because they sometimes contain iffy ingredients that I can’t always pronounce and good grief the list of ingredients is far too long for my liking.

So that’s why I love having recipes like this one handy. 

How To Make and Church Chunky Peanut Butter Swirl Ice Cream

This ice cream recipe starts with a rich vanilla base, that I adapted from an old family recipe. It only needed a few tweaks before it was low-carb ready.

I started by heating the vanilla mixture to the proper temperature of 170 degrees. It will thicken slightly.

After it has cooked, it needs to cool completely. It is best to let your base chill thoroughly before adding it to your ice cream maker.  Be sure to follow the directions on your ice cream machine when making your ice cream.

Once the vanilla ice cream has churned, I stir in my chocolate chunks, and then I layer in my peanut butter drizzle. As you see in the picture above. That’s how I get the visible swirls when I serve it.

However, if you want to save a step, you can just drizzle these ingredients in as the ice cream churns. It will still have the same wonderful flavor and texture.

I hope you all enjoy this recipe as much as my husband does and will tonight with his low-carb chocolate cake. Even if he is content with just the ice cream, this girl thinks birthdays are just plain old “vanilla” without the cake too!

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Yield: 6-8 Servings (1/2 cup)

Chunky Peanut Butter Swirl

A sugar free creamy vanilla ice cream swirled with peanut butter and filled with large chunks of dark chocolate. The perfect low carb treat on a hot summer day.

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Ingredients

Vanilla Ice Cream Base

• 2 cups of Heavy Whipping Cream
• 1 cup of Half and Half
• 2 whole eggs, beaten
• 2 teaspoons Pure Vanilla
• 1/2 cup Pyure Sweetener (or 1/3 cup Trim Healthy Mama Super Sweet)

Peanut Butter Swirl and Chocolate Chunks

• 1/2 cup of natural peanut butter, melted
• 2 teaspoon of Pyure Sweetener or 1 teaspoon of THM Super Sweet
• 1/2 cup of 85% chocolate chunks from a dark chocolate bar (or Lily's Chocolate Chips)

Instructions

1. To begin your vanilla base, add all the ingredients, except the eggs into a saucepan on low heat. Stir the mixture and taste for desired sweetness then adjust if needed before adding add in your two beaten eggs.
2. Slowly bring the vanilla mixture up to 170 degrees. Stir constantly to avoid scorching. This will ensure that the eggs have tempered correctly, without scrambling them.
3. Remove the mixture from the heat and transfer it to a large bowl to cool. The mixture will churn better and faster if it is thoroughly chilled.
4. Once the ice cream base is chilled, continue by adding the mixture to an ice cream maker and following the directions per your machine's handbook.
5. After churning the ice cream, stir in the sugar-free chocolate chunks and set it aside for a few minutes.
6. Next, quickly work on the peanut butter for the swirl. Slightly warm your natural peanut butter and sweetener so it is easily drizzled in. Do not get the peanut butter too hot.
7. Once the peanut butter mixture is ready, layer some ice cream into a freezer-safe container, then drizzle some peanut butter over the top.
8. Repeat this step through several layers. Store the ice cream covered in your freezer until you are ready to eat. The ice cream will have a wonderful texture and make beautiful scoops.

Notes

If this ice cream is left for an extended period of time in the freezer, say overnight, it will freeze into a solid form. So allow time for it thaw a little before serving it this is the case.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!