Eating peanut butter from the spoon is one of the less awesome skills I learned from my Dad. We’re both huge peanut butter fiends. Add to that a request from Lauren for something peanut buttery for when Lindy and her visit and the stakes are high. I could have just bought 4 jars of peanut butter and polished the cutlery, and we would have all been happy. However, as I was putting the finishing touches on the maple pecan frozen yoghurt in the desert section of my upcoming book, it hit me. Peanut butter ice cream.
Trawling through folders and notebooks full of ideas I knew I’d made something like this before. It ended up being a bit from a few of my favourite ice cream, gelato and frozen yoghurt recipes.
This recipe is perfect for desert. I’ve used casein, yoghurt and milk which are all slow digesting protein source along with good fats (peanut butter) making it ideal for helping muscles grow and recover while it sleeps. I’ve chosen to use fat free organic dairy products to keep the overall calories from being monstrous, but you could just as easily use full fat if that’s the way you go.
Peanut butter Toffee Crunch Ice Cream
Serves 6, makes 1.5 Litres/Quarts
1 litre (4 cups) fat free milk
9g (~1 Tbsp) agar agar powder
2 Tbsp granular stevia (or other sweetener)
100g (5 Tbsp) natural crunchy peanut butter
150g (heaped ½ cup) fat free yoghurt
120g (4 scoops) vanilla casein protein powder
2 Tbsp maple flavoured syrup (sugar free)
4 drops yellow food colouring (optional)
6 sugar-free Wether’s originals, crushed
Warm the milk in a small saucepan, over medium heat. Whisk in the agar agar powder, sweetener and peanut butter until the agar is desolved. Remove from heat.
Mix the yoghurt and casein to form a smooth paste. Gradually whisk in the milk slowly to avoid clumping. Continue whisking and add in the agar and milk mixture. Stir in the maple flavoured syrup and food colouring (if using).
Leave to sit for 20 minutes before churning in an ice cream maker.
Fold through the crushed candies and freeze in an air-tight container for up to 3 months.
Eating peanut butter from the spoon is one of the less awesome skills I learned from my Dad. We’re both huge peanut butter fiends. Add to that a request from Lauren for something peanut buttery for when Lindy and her visit and the stakes are high. I could have just bought 4 jars of peanut butter and polished the cutlery, and we would have all been happy. However, as I was putting the finishing touches on the maple pecan frozen yoghurt in the desert section of my upcoming book, it hit me. Peanut butter ice cream.
Trawling through folders and notebooks full of ideas I knew I’d made something like this before. It ended up being a bit from a few of my favourite ice cream, gelato and frozen yoghurt recipes.
This recipe is perfect for desert. I’ve used casein, yoghurt and milk which are all slow digesting protein source along with good fats (peanut butter) making it ideal for helping muscles grow and recover while it sleeps. I’ve chosen to use fat free organic dairy products to keep the overall calories from being monstrous, but you could just as easily use full fat if that’s the way you go.
Peanut butter Toffee Crunch Ice Cream
Serves 6, makes 1.5 Litres/Quarts