Peanut Butter Sliceable Nice Cream

dairy free gluten free ice cream keto nut butters paleo peanut butter vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 

For all the peanut butter lovers- This is the perfect dessert!

This nice cream is sliceable, topped with a chocolate ganache and has the best creamy, rich peanut butter texture and flavor thanks to our fresh peanut butter made in the NutraMilk. This recipe is vegan, paleo and keto-friendly. Enjoy!

Check out the health benefits of peanuts here.

INGREDIENTS

For peanut butter ice cream

  • 3/4 cup (225 g) peanut butter made with the NutraMilk
  • 1/2 cup (125 mL) pure maple syrup, room temperature*
  • 1/2 cup (125 mL) virgin coconut oil, melted
  • 6 tablespoons (90 mL) full fat coconut cream, room temperature

For chocolate ganache

  • 1/2 cup (90 g) non-dairy chocolate chips or bar, chopped*
  • 1 tsp. coconut oil

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

INSTRUCTIONS

  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Line a small (approximately 4x8-inch) loaf pan or 6-inch cake pan with plastic wrap or parchment paper so the slab will be easy to lift out after freezing.
  • Add all of the filling ingredients (peanut butter, maple syrup, melted oil, coconut milk,) into a the NutraMilk. Process until smooth.

  • Pour the filling into the prepared pan. Place the pan on a flat spot in the freezer and freeze for 4 to 5 hours, until the filling is solid. There’s no need to cover it unless you plan on keeping it in the freezer longer than 8 hours.
  • When the filling is solid, prepare the ganache topping. In a medium pot, combine the chocolate chips, coconut oil. Melt the chips over the lowest heat setting, stirring frequently, until smooth.

  • Remove the filling from the freezer and, gripping the plastic wrap as a handle, lift it out of the pan. Flip the filling onto a large plate and peel off the plastic wrap or take out parchment paper.
  • Pour the ganache over top of the solid filling, starting in the centre, and allow it to cascade down the sides a bit. Return it to the freezer, uncovered, and freeze for about 10 minutes, until the ganache is firm.

  • Slice and garnish with chopped peanuts, chocolate or cacao nibs if you wish- Enjoy immediately. Return leftovers to the freezer right away as the dessert does soften as it sits. 

Recipe inspired by Oh She Glows.

Notes: *For keto diet- choose a keto approved sweetener such as monk fruit syrup and a dark keto approved chocolate. 

 



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