Dairy-free Lite Ice Cream
Dairy-Free Peanut Butter Ice Cream
A dairy-free peanut butter ice cream with coconut milk and stevia.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 1 scoop | 1 scoop | primal kitchen peanut butter collagen fuel | |
| 80 g | ¼ cup | unsweetened organic peanut butter | |
| 5 ml | 1 tsp | liquid stevia | |
| 0.5 g | ¼ tsp | arrowroot powder | |
| 240 ml | 1 cup | organic tinned coconut milk | |
| pinch of salt | |||
| 5 ml | 1 tsp | coconut oil, melted | |
| 2 g | 1 tsp | cocoa powder | |
| 5 ml | 1 tsp | maple syrup | |
| 2.5 g | 1 tsp | crushed peanuts |
Ingredients
Method
- Blend all the ingredients until smooth.
- Pour the mixture into an empty Creami pint. Put the lid on and freeze for 24 hours.
- Press: LITE ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select lite ice cream.
- If it hasn't come together after the spin, add 2 tablespoons of coconut milk and re-spin.
- For the chocolate shell, stir the melted coconut oil, cocoa powder and maple syrup together in a small bowl until smooth.
- Scoop the ice cream into a bowl or jar. Top with the chocolate shell if you like. Sprinkle with peanuts. Serve and enjoy.
Nutrition per serving estimated
- Calories
- 598 kcal
- Fat
- 56 g
- of which saturates
- 30 g
- Carbohydrate
- 19 g
- of which sugars
- 7.9 g
- Fibre
- 3.2 g
- Protein
- 15 g
- Sodium
- 330 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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