Easy No Churn Peanut Butter + Jelly Ice Cream
I scream ! You scream! We all scream for ice cream ! 🍦 but we are trying to eat better on our healthy meal plans 😭 Don’t worry ! I created something irresistible in partnership with @lovegoodfats this week because I am trying to be good but I also have a major sweet tooth. This isn’t a mystery for anyone who knows me; I have always been a bit hooked on sugar !
Even when I commit to eating well I go a little over board with the jar of peanut butter - like could easily eat 4 spoonfuls ! I loooove peanut butter ! Anyway insert “ Easy No Churn Peanut Butter + Jelly Ice Cream “ This low carb keto peanut butter no-churn ice cream recipe, made with 4 ingredients is delish and ultra creamy! Making low carb peanut butter ice cream is so easy, and needs 4 ingredients !
🥛 1 13.5 oz can coconut milk chilled -
🥜 3/4 cup peanut butter
1/4 agave nectar
2 #LoveGoodFats Plant-Based Peanut Butter & Jelly Bars
How- To ..
Place a freezer-friendly container or loaf pan in the freezer. Add all your ingredients into a food processor or high-speed blender. ( I used two @lovegoodfats bars here) Blend until smooth and combined, regularly scraping down the sides to ensure it is properly mixed. Transfer the ice-cream mixture to the pre-frozen pan/container, cover, and place in the freezer. For the first hour, regularly stir the ice cream mixture to avoid it freezing incorrectly. Allow freezing for 2-3 hours. Thaw for 15 minutes, and crumble one more @lovegoodfats bar over the top of your ice cream before enjoying !!
Why I love these bars?!! Less than 2g of sugar per serving of Love Good Fats • Ridiculously delicious on their own but also as part of a recipe • Gluten free, Soy free, nonGMO project verified •Huge variety of flavors!! ( you have to check it out)
Fat is in! Sugar is out!