Gluten-freeVegetarian Lite Ice Cream
Lite Peanut Butter Ice Cream
A lite peanut butter ice cream made with skimmed milk and a stevia and cane sugar blend, for the Breeze.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 420 ml | 1¾ cups | fat-free (skim) milk | |
| 50 g | ¼ cup | stevia–cane sugar blend | |
| 5 ml | 1 tsp | vanilla extract | |
| 60 g | 3 tbsp | smooth peanut butter |
Ingredients
Method
- Whisk the milk, stevia blend, vanilla extract and peanut butter together in a medium bowl until smooth and the stevia has dissolved. Leave for about 5 minutes for any foam to settle. If the stevia hasn't dissolved, whisk again.
- Pour the base into a clean 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.
- Scoop the ice cream out of the pint. Serve straight away.
Nutrition per serving estimated
- Calories
- 318 kcal
- Fat
- 22 g
- of which saturates
- 7.1 g
- Carbohydrate
- 17 g
- of which sugars
- 14 g
- Fibre
- 1.5 g
- Protein
- 13 g
- Sodium
- 220 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.
Ask AI about this recipe
Ask AI