Peanut Butter Ice Cream
Calling all Peanut Butter Lovers! This one is for you!!
Print Pin RateServings: 11 5 oz servings
Ingredients
- 1 cup almond milk
- 1 cup half & half
- 2 cups heavy whipping cream
- 1/2 cup cottage cheese
- 1/2 cup gentle sweet with Xylitol, will keep your ice cream scoopable from the freezer
- 1 tsp pure Mexican vanilla
- 1/8 tsp mineral salt
- 1/2 cup NO Sugar Added natural peanut butter
- 1 TBL vegetable glycerin
- 1/2 tsp THM gluccie
Instructions
- FIRST Blend everything in the blender EXCEPT the gluccie.
- While blender is running on lowest setting add your gluccie.
- Turn your 2 QT counter top ice cream maker on, and pour the mixture into it.
- Spin 20-25 minutes in countertop ice cream maker.
Optional - Chunks of Peanut Butter
- Do you like chunks of peanut butter in your ice cream? After ice cream is finished spinning, transfer to a shallow container, and then drizzle another 1/4 cup peanut butter across the ice cream. Swirl the peanut butter without mixing it in. We want veins of peanut butter! (Use the same method as my moose tracks ice cream.)
Notes
I use a 2 QT. ice cream maker for this recipe. If you have a 1.5 QT ice cream maker, it will work. But it will be really full! Serve immediately OR freeze the whole thing in a shallow container. Alternative Storage: portion out & freeze in 5.5 oz cups for easy grab n go. See link above under equipment. My grocery, Kroger, has the best price for no sugar added peanut butter! Costco has the best prices for Organic Cream, Organic Half and Half, and Organic Almond Milk, and 2% Daisy Cottage Cheese.
Nutrition
Serving: 5oz
Tried this recipe?Mention @coach_becky_yoder or tag #icecreambecky!
Yummy
🙂 Thanks!
This is my absolute favorite ice cream!!
Yay!! I’m so glad! Thanks
Where do you get your 5oz containers? Ty so much for the recipe!
Walmart or Amazon
You’re welcome!
Excellent! Probably my favorite!
LOVE this recipe. Will the ice cream stay softer in the freezer if I add more glycerin? If so, how much should I use? My ice cream freezes rock hard.
I use 1 TBL per recipe. You could add an additional tsp to see if that helps. My suggestion would be to store it in individual servings for a quicker thaw.
This is SO GOOD!!! Thank you for sharing your amazing recipes!
You’re welcome! Thanks for the feedback 🙂 !