As-Healthy-As-It-Gets Peanut Butter Ice Cream


I modified a classic ice cream recipe into this healthier, not-so-sickeningly sweet one. The amount of sweetener (xylitol) used can be adjusted to taste but I recommend keeping the sweetness to a minimum (1/3 to 1/2 cup). That is the key to making ice cream less addictive! No need to use low fat cream and half-and-half. By getting grass-fed, organic dairy you will be making a snack higher in healthy omega 3 and CLA fats (anti-inflammatory, brain-boosting, and obesity and cancer fighting fats). You’re going to need an ice cream maker for this one. I use a KitchenAid mixer and ice cream maker attachment.

2 1/2 cups grass-fed, organic half-and-half

8 pasture-raised egg yolks

1/3 to 1/2 cup of xylitol

2 1/2 cups grass-fed, organic whipping cream

4 teaspoons natural vanilla

1/8 teaspoons sea salt

1/2 cup natural peanut butter (aflatoxin free such as Santa Cruz Organic)

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and xylitol in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 (medium speed) and about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill throughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 20 minutes. Transfer to airtight container and store in freezer. Ice cream may be a bit soft but it will harden in the freezer.

Yield: 16 1/2 cup servings (That’s right, 1/2 cup servings! Consume in moderation!)

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