Beanit Butter Ice Cream from page 415 in the FAT TO SKINNY sugar free bakery book
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Ingredients
1 and 1/3rd cups Beanit Butter(or favorite low sugar peanut butter, adjust carbs)
½ cup Xylitol
1 and 1/3rd cups unsweetened vanilla almond milk
2 and 2/3rd cups heavy whipping cream
teaspoon vanilla extract
2/3rd cup of dry roasted peanuts
Walden Farms sugar free Caramel Sauce
Hersey’s sugar free chocolate sauce
Whip cream
Directions
1. Place 2/3rd cup of unsalted peanuts in freezer spread out on a plate.
2. With a mixer combine beanit butter and Xylitol until mixed well.
3. Add the unsweetened almond milk and blend well until Xylitol is dissolved. (About 3 minutes)
4. Pour in heavy whipping cream and vanilla extract.
5. Pour mix into ice cream machine and process.
6. When the ice cream becomes fairly thick but not yet completely frozen add in the 2/3rd cup of peanuts.
7. Garnish with whip cream, caramel and chocolate sauce when ready to serve.
TIP- Let ice cream soften a bit on counter before serving to enjoy a creamy consistency. You can use unsalted almonds, walnuts or roasted soy nuts to replace the peanuts if you want to cut down the carb count further. You can even omit the nuts completely for an ice cream that’s almost zero carbs! Another variation would be to add in ½ cup of sugar free chocolate chips in place of the nuts.
