Cellular Healing Diet- Day 103 Sugar Free Chocolate Peanut Butter Ice Cream

My husband and son can have dairy so I made them some special ice cream after experimenting with the chocolate mint ice cream I made the other day. Check out the picture and recipe below.



Chocolate Peanut Butter Ice Cream

1 cup whole milk
2 cups heavy cream
3/4 cup Xylitol
1 tsp vanilla extract (sugar free)

Whisk these ingredients together and chill in refrigerator for 1-2 hours, I've found you'll get thicker ice cream that way.

Take out of fridge and pour into churning ice cream maker. Add the cocoa powder after 15 minutes of churning. Once the cocoa powder is mixed in well, add 4 tablespoons of unsweetened peanut butter. I use Trader Joes organic peanut butter made with valencia peanuts. I used the crunchy brand for this batch.

Total churning time: 25-30 minutes

The ice cream will be thick and creamy. I pour it from the bowl to a large measuring cup and transfer the ice cream into 5- 8oz freezer jam containers and freeze them overnight.

Servings: 5- 8oz servings

My husband gave this recipe a 5 out of 5 on his taste test.
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Remember guys, people are getting healthy by using the Cellular Healing Diet by Dr. Dan Pompa. Check out the earlier part of this blog and you will find my 15-year struggle with Ulcerative Colitis. Predisone, Remicade, Asacol, and other anti-inflammatory drugs are not the answer for inflammatory disorders. Also, if people are not losing weight or feeling better after a while with the lifestyle changes, they may be toxic. It is important to schedule a consultation with Dr. Jen Krohn-Shupe at our clinic. Your location does not matter. We can help you! Visit our website for more information. We will continue to provide the latest nutrition and chiropractic advancements to our Hudson, WI community and beyond!