This seriously could not be any easier - and that includes making the peanut butter!
Ingredients;
100g shelled peanuts (8g)
30g coconut oil (0g)
200ml heavy cream (6.8g)
150ml sugar free almond milk (0g)
Method;
Normally I have low carb peanut butter to hand, but the toddler scoffed it all so I made my own (a low carb version would bring the total count down)....
100g of shelled peanuts and 30g coconut oil into the blender, whiz for 30 secs (peanut butter complete).
Add 200ml heavy cream into the blender and 150ml sugar free almond milk (ice cream is a keto luxury, so go for a bio/organic if you can).
Whiz for another 30 secs.
Pour into a tub (this makes approx 500ml).
Pop into the freezer and check every hour, mix with a fork half way through (so check at about 1.5/2 hours, should take 3-4 hours in total to freeze 500ml).
The zero carb almond milk 😉
Comments
Post a Comment