Gluten-freeVegetarian Ice Cream
Peanut Butter Ice Cream with Hidden Peas
A peanut butter ice cream that sneaks in frozen peas.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 150 g | 1 cup | frozen peas, thawed | |
| 110 g | ½ cup | granulated sugar | |
| 15 ml | 1 tbsp | light corn syrup | |
| 40 g | 2 tbsp | powdered peanut butter | |
| 240 ml | 1 cup | whole milk | |
| 5 ml | 1 tsp | vanilla extract | |
| 80 ml | ⅓ cup | double cream |
Ingredients
Method
- Blend the peas, sugar, corn syrup, powdered peanut butter, milk and vanilla on high for about 60 seconds, until smooth.
- Pour the base into a Creami pint. Whisk in the double cream. Put the lid on and freeze for 24 hours.
- Press: 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 ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 319 kcal
- Fat
- 13 g
- of which saturates
- 7.2 g
- Carbohydrate
- 43 g
- of which sugars
- 38 g
- Fibre
- 2.7 g
- Protein
- 9.2 g
- Sodium
- 115 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 4 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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