I’ve flavoured up my low fat ice cream recipe to create chocolate peanut butter ice cream!
Normally I’m not a fan of chocolate ice cream, preferring real chocolate every time. But this time it’s different, somehow I’ve managed to get the intensity just right and the combo is bliss.
I’ve made it four times since the first time already! Just as well it’s super easy to make.
Just a note about peanut butter powder for all the strict Peatarians – most of the nasty PUFA oils have been removed with the PB powder and all that remains is a bit of monosaturated fat. So it’s not like we are going to eat four spoons full of the stuff every day, but once in a while to flavour up your desserts is fine – we need to live a little!
(For those not sure why I’m singling out polyunsaturated oils in particular, read more here.)
So let’s get jiggy with the new Chocolate Peanut Butter Ice Cream…
Chocolate Peanut Butter Ice Cream
- 1 400g can skim sweetened condensed milk
- 3 cups skim milk pasture fed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 TBS cacao powder heaped
- 5 TBS peanut butter powder (PB2)
- In a saucepan heat up the milk over medium heat, add the rest and mix through until there are no lumps.
- Remove from heat just prior to heating to a simmer.
- Put in ice-cream maker or if you don’t have one, pour into shallow plastic containers and pop in freezer and mix a couple of times as it is freezing – if you remember, if you don’t, it really doesn’t matter.
- A few ice crystals will form, however if you or your family are particular about that, then just melt, run through a food processor and freeze again.
I can hear Batch No 6 calling!
PS: Just a note about Skim Milk. I’ve seen so many articles or comments on social media lately about how Skim Milk is a highly processed food devoid of nutrients.
This is completely false and comes from the high fat low carb corner, where they seem to push unlimited fat – which is problematic in itself.
So enough with the demonising of good foods, everyone is scared enough of everything they eat these days, and skim milk from a good source is perfectly fine. In fact it’s a highly recommended food in the Ray Peat sphere, prized for it’s calcium and protein content.
Here is a whole post on Skim Milk because it’s important! Read it here.
For more delish dessert recipes, grab a copy of my book Sweet Treats.