NON-DAIRY DARK CHOCOLATE PB SWIRL ICE CREAM

Photo: Reformation Health

Photo: Reformation Health

AKA - Step aside Salt n Straw...

Admittedly when I first caved and bought myself an ice cream maker, I was really concerned that it would sit in the back of a closet collecting dust. And yes, it sits in the back of the closet, but making healthy (or sometimes healthy-ish) homemade ice cream just the way I want it has become one of my favorite treats, and the bowl of the ice cream maker is always in my freezer at the ready. 

Since I can't eat dairy (or I do and then suffer the consequences), developing non-dairy versions of my favorite treats has become one of my favorite pastimes. And making treats at home means that you can control the amount of sugar. In this case, less than 10g of sugar in the entire recipe!

When I got my hands on the Vital Proteins Dark Chocolate-Blackberry Collagen Peptides, I knew that they belonged in a homemade chocolate ice cream. And since chocolate and peanut butter go together even more than a Kardashian and fillers, a decadent peanut butter swirl was a mandatory.. Plus having control over the amount of peanut butter - in this case LOTS - makes me feel more power tripped that your average North Korean dictator. Each serving (2 scoops) of  Vital Proteins Dark Chocolate-Blackberry Collagen Peptides has only 5g of sugar, and we use 3 scoops in this recipe. The remaining sweetness comes from Lakanto maple-flavored monk fruit syrup, a naturally-derived 0g sugar, zero glycemic index sweetener. Plus you're getting 27g of grass-fed collagen protein and 180mg of skin-beautifying hyaluronic acid in this batch of ice cream due from the Vital Proteins Dark Chocolate-Blackberry Collagen Peptides, which is also Paleo-friendly, and gluten-free ALWAYS. AKA - why I eat these collagen peptides EVERY. SINGLE. DAY. If you don't believe me, see this post here on Instagram.

Photo: Reformation Health

Photo: Reformation Health

Using full-fat coconut milk as the base here is the best way to get a decadent and creamy ice cream, so I highly recommend using full fat coconut milk when preparing homemade non-dairy ice cream. I hope you enjoy this recipe - and licking the peanut butter spoon - as much as I did!

WHAT YOU'LL NEED:

- An ice cream maker (der!)

- 1 Can of full-fat organic coconut milk, chilled overnight in the refrigerator.

- 3 Scoops of Vital Proteins Dark Chocolate-Blackberry Collagen Peptides

- 2T raw cacao powder (I use Navitas)

- 1/4C Lakanto maple-flavored monk fruit syrup

- 2T Peanut Butter (I use Justin's)

- 1T organic coconut oil (I like Nutiva)

- (Optional) Chopped Justin's dark chocolate PB cups

Photo: Reformation Health

Photo: Reformation Health

DIRECTIONS:

Freeze your ice cream maker bowl for at least 24 hours in advance of making this recipe, or per your manufacturer's instructions.

In a Nutribullet or high-speed blender, combine the chilled coconut milk, Vital Proteins Dark Chocolate-Blackberry Collagen Peptides, raw cacao powder, and Lakanto maple-flavored monk fruit syrup until combined and smooth.

Pour into your ice cream maker per your manufacturers instructions. When the ice cream is finished, scoop it into an ice cream storage vessel (I have this one), smooth the top, and freeze for 10 minutes.

In the meantime, melt the coconut oil and peanut butter in a microwave safe bowl (about 45 seconds), and whisk until smooth and combined. Set aside to cool.

After the 10 minutes us up pull the ice cream out of the freezer, pour the peanut butter swirl mixture on top, and place back in the freezer for  3-5 minutes until slightly firm.

Next, using a spoon, break up the peanut butter coating with a spoon, swirling into the ice cream as you break it up. Place back into the freezer until it's ready to serve and then eat and ENJOY!

Since I like to take things level 10 around here, I chopped up some of my favorite Justin's dark chocolate PB cups for more dark chocolate PB goodness.

So tell me, what's YOUR favorite ice cream flavor?