Chocolate Peanut Butter Ice Cream
Low fat light dessert using skim milk and peanut butter powder. An amazing taste that won't blow the diet.
Servings: 8
Equipment
- saucepan
Ingredients
- 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)
Instructions
- 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.