Chocolate Peanut Butter Swirl Ice Cream

I have two vices: ice cream and french fries. When I first went on the Specific Carbohydrate Diet, I thought I’d never be able to enjoy ice cream again. Then I found Coconut Bliss ice cream at Whole Foods and realized that coconut milk ice cream is even better than the dairy version!

This recipe is super easy and sinfully delicious. The hardest part is waiting the 2 hours that it needs in the freezer to firm up!

So, go ahead, eat it right out of the ice cream maker. You know you want to.

Cocoa isn’t technically SCD legal, so leave it and the dark chocolate chunks out completely and then you’ll just have a vanilla ice cream with a peanut butter swirl. Just as tasty, just not chocolate!
Ingredients (serves 6)

3 egg yolks
2 cups coconut milk
1 cup light coconut milk
1/3 cup unsweetened cocoa powder
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup dark chocolate chunks (I prefer Scharffenberger)

For the Peanut Butter Swirl
1/4 cup peanut butter (unsweetened, smooth)
1 tablespoon coconut oil (melted)
1 tablespoon honey


In a saucepan, whisk the egg yolks, coconut milk, cocoa powder, honey, and vanilla extract. Heat the mixture over medium heat stirring constantly until the mixture coats the back of a spoon, about 8-10 minutes. Make sure it doesn’t boil.

Transfer ice cream mixture to a bowl, and cover with plastic wrap. Place the plastic wrap directly on the liquid, so there is no condensation. Place in the refrigerator and chill until cold, at least 2 hours.

Using your ice cream maker (I use the Kitchen Aid stand mixer attachment) according to the manufacturer’s instructions, process the chilled ice cream mixture.

While the ice cream is processing, mix together the peanut butter swirl ingredients.

During the last 5 minutes, once the ice cream has started to firm up, drizzle in the peanut butter mixture. Then add the dark chocolate chunks.

Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.

And lastly, try not to eat all of the ice cream in one night. Seriously though, it will be tempting.

4 Responses to “Chocolate Peanut Butter Swirl Ice Cream”
  1. olio! says:

    Your recipes kill me. Can you open a cafe so I can just come and try them all? Or have a cooking demo and I can just cook with you. My list of recipes to try of yours is getting too long.

  2. Gia says:

    I’ve been waiting for the perfect recipe to try and make my own SCD ice cream – and I think this is it! I’ll need to leave the chocolate out for now, but peanut butter ice cream is actually one of my favs! One question though…I make my own coconut milk with water and shredded coconut, so I’m not sure what the difference is between regular and light coconut milk…can you help with that? Thanks!

    PS – french fries were also a weakness of mine. I don’t miss them as much as I thought I would (been over a year since I’ve eaten one), but I might need to make your zuccini fries soon too!

    • Against All Grain says:

      The light coconut milk is where they remove some of the heavier cream that forms on top. I’ve made it with full fat coconut milk before too and it worked just fine, I was just trying to lower the fat/calorie content by using half light.

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