• Krista Smith, FNTP

Vanilla PB Swirl Ice Cream

Updated: May 5

You've been looking for a keto/low carb, dairy free vanilla bean ice cream with a twist of peanut butter. THIS is the one to make. It's rich, creamy, and full of vanilla-y goodness.

While you can make this with vanilla extract, it tastes worlds better using a fresh, whole vanilla bean. Plus you get those heavenly, awesome brown flecks.

This recipe tells you to let the mixture blend for about 8 minutes. DON'T SKIP THIS STEP!!! It adds some air to the mix prior to churning and makes the ice cream nice and creamy instead of a frozen milk.

As with all coconut milk-based ice creams, I don't use any sort of gums, preservatives or stabilizers to keep them soft. (To be honest, I don't even know what food companies use to do that magic). That said, be sure to take out your ice cream about 30 minutes prior to serving to allow it to soften up.

Although I ADORE this ice cream as-is, I was compelled to make a peanut butter swirl version to mimic the store-bought kind my husband and kids love. The cool thing about the PB swirl mix is that you could even divide it in half and freeze it into silicone muffin cups to make a quick fat bomb. You choose.

To make the swirl: When the ice cream is finished churning, transfer the mixture into a bowl or container. Pour on the peanut butter mix a little at a time, gently folding it in with a stiff rubber spatula. Make a well with the spatula in another spot and again gently fold some in. Too much mixing will be much less swirl and more of a blended type (which is tasty too!)


Vanilla PB Swirl Ice Cream

Prep time: About 5 minutes

Processing time: About 8 minutes, plus churning and freezing

Serves 5

For the ice cream:

2 cans full-fat coconut milk (I like Native Forest brand!)

1 can coconut cream

2/3 C Swerve confectioner’s style sweetener

1 T unflavored grass-fed gelatin powder (I like Great Lakes brand)

1 T MCT oil

1 vanilla bean, about 5" long, scraped (use just the paste, discard the bean)

Pinch of sea salt

For the swirl:

2 T unsweetened organic peanut butter

1 1/2 T coconut oil

2 tsp Swerve brown sugar

1 tiny pinch powdered stevia extract (optional, if you prefer it sweeter)


Put all ice cream ingredients in a blender. Run at high speed for about 8-10 minutes, until the mixture becomes a frothy. Chill for an hour. Pour into an ice cream maker and churn according to manufacturer’s directions.

Meanwhile, make the peanut butter swirl. In a small glass dish, add the peanut butter and coconut oil about 20 seconds or until melted and smooth (or do this in a saucepan over low heat). Stir in the sugar substitute(s) until well combined.

Once ice cream is done, place into a freezer-safe glass container and pour in the peanut butter mixture a little at a time, gently folding it in. Open up spaces throughout to do this and you'll get some nice swirls and a few "puddles". Freeze at least 30 more minutes.

Store the container in the freezer. Ice cream will harden a LOT when frozen. Take out about 30 minutes prior to consuming to soften enough to scoop.

Approximate macros per serving:

Calories: 382

Protein: 5g

Carbs: 10g

Fat: 37g

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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