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I remember this one trip to the ice cream shop that taught me a lot about parenting. It was hot and sticky and we decided to treat the kids to ice cream. I’m a chocolate and peanut butter gal, cookie dough, cookies ‘n cream, peanut butter swirl, even birthday cake if I must, but I’m alll about the creamy goodness with ALL the fixins. So we got the shop and told the kids to pick their flavor…

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My son chose rainbow sherbert. “Are you sure? I promise you, it’s one of those things that looks super awesome because of the colors and rainbow beauty, but you may be disappointed with how it tastes,” I cautioned. And just like that, my son chose rainbow sherbert.

So I had a parenting moment. Do I go above and beyond trying to sway him to the creamy vanilla, peanut butter swirl happiness that I know he’ll love? Or do I bow out? I’ve said my cautionary statement, kids need to make their own mistakes, right? 

So I let him choose his own fate and of course he hated it and asked for licks from all our cones. And, as if you think once was enough, our next trip to the ice cream shop was a repeat of the same ordeal. It’s hard to resist the flashy colors, you know?

Life lessons in the ice cream shop, my friends. 

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But now on to this beauty. The peanut butter swirled amongst floating mini chips in an icy sea of coffee heaven. By now you must know my love for coffee runs deep. And because it’s national coffee month I’m SO psyched to team up with San Fransisco Bay Coffee for one baller GIVEAWAY. Imagine enjoying a double scoop cone of Coffee Peanut Butter Swirl Ice Cream as you sit back, relax, and take in the views of Hawaii. Sounds pretty perfect, right?

YOU CAN WIN A TRIP TO HAWAII!!! There, I said it. I’m linking below, but first I want you to read this because it will make you a better person, or at least make you think about becoming a better person, and that counts for something, right?

You know that I love learning about the people, the passion, and the purpose behind the brands I use and love. Because this recipe calls for only the best coffee, I partnered with none only than San Fransisco Bay Coffee and learned about their amazing story. 

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Their journey began in 1979 when Jon and Barbara Rogers made an entrepreneurial leap of faith and bought a bankrupt coffee and tea company with hopes of starting a family business. With the work and determination from every member of their family, the small family business expanded to now six, beautiful, bio-diverse, organic coffee farms.

Turns out, not only do they make amazing coffee, but they’re also really good people. After witnessing the struggles and living conditions of coffee farmers, the Rogers family set up the Rogers Charitable Fund, to which the company donates a portion of its after-tax profits, typically between $1 million and $2 million annually. The company has built more than 50 schools and dozens of kitchens, which provide hot meals, medical and dental programs for families and workers on the farms.

So one more thing before I give you that link to the amazing giveaway and this tasty little recipe I concocted, because the information in the above paragraph actually gave me goosebumps and I really want you to know it’s about more than just the perfect cup of coffee.

San Fransisco Bay Coffee is very mindful of their environmental impact and they work in ways to minimize any potential environmental footprint and to improve their lands. The Rogers family adhere to a method of shade grown farming, meaning they plant their coffee trees among the forest canopy of native trees, rather than on clear-cut land in full sun. This method creates a healthier soil content, protecting the environment for the native plants and animals, and fights global warming. Shade grown farming has been so effective that wildlife and forests have been restored through this process. Although the yield on the plant is lower due to less sunlight exposure, the plant is nourished more by its surroundings that the bean itself is more flavorful and higher quality. 

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OK! Now you can go impress your friends with all you learned and tell them how you won a trip to Hawaii by entering HERE!!!!! Seriously, you should enter! I would if I could but it’d probably be pretty shady if I won, so I’ll steer clear of it 😉

And without further adieu, let’s make some Coffee Peanut Butter Swirl Ice Cream!! 

First things, first, you want to brew yourself a single serve San Fransisco Bay Organic Rainforest Blend coffee. I chose this flavor because it felt so appropriate to me, but all their flavors are amazing, I really love the French Roast too!!

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In your food processor or blender, place the ice cream and coffee (linking to my favorite low carb ice cream). Blend until it is completely combined. You may need to take a break, scrape down the sides, and blend again. 

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Add the mini chips and blend for about 10 seconds.

Pour the coffee ice cream (basically a milkshake and I don’t blame you if you just drink it at this point and don’t make it through the rest of the recipe) into a bread pan.

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Use a spoon to drizzle the peanut butter throughout the pan. I found it easiest to heat the peanut butter in the microwave for 30 seconds – 1 minute so that it’s more drizzle-able.

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Place it in the freezer for about 5 hours and then scoop into bowls or cones or straight into your mouth (I don’t judge). 

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Print

Coffee Peanut Butter Swirl Ice Cream

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 5
  • Cook Time: 300
  • Total Time: 305
Print
Scale

Ingredients

  • 2 pints low carb vanilla ice cream
  • 1 cup San Fransisco Bay Organic Rainforest Blend coffee
  • 1/4 cup mini chocolate chips
  • 12 cup natural peanut butter

Instructions

  1. Brew a single serve San Fransisco Bay Organic Rainforest Blend coffee and chill it ahead of time if you have the foresight. If not, that’s ok, I don’t think it’s totall necessary to the recipe.
  2. In your food processor or blender, place the ice cream and coffee.
  3. Blend until it is completely combined. You may need to take a break, scrape down the sides, and blend again.
  4. Add the mini chips and blend again for about 10 seconds.
  5. Pour the coffee ice cream into a bread pan and place in the freezer for 1 hour.
  6. Use a spoon to drizzle the peanut butter throughout the pan.
  7. Place it in the freezer for about 5 hours and then scoop into bowls or cones or straight into your mouth (I don’t judge).

Notes

  • Per serving: Calories 223; Fat 14.9g (Sat 4.8g); Protein 11.0g; Carb 20.5g (net carbs 14g); Fiber 6.5g; Sodium 169mg

Nutrition

  • Serving Size: 8

Scoop and enjoy!! xo

This post is sponsored by San Fransisco Bay Coffee all opinions are always my own. I love working with my favorite brands and I couldn’t be happier they support thetoastedpinenut.com!!

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