Choc, Peanut Butter Nice Cream
- If you don’t have an ice cream machine, pour into a container and freeze
Serves: 4
Prep: 10 minutes
Chill: 2-3 hours
Ingredients
60 g Natvia Dark Baking Choc, melted
30 g Cacao Powder
80 mls Natvia Maple Flavoured Syrup
125 g Smooth Peanut Butter (1/2 cup)
400 mls Coconut Milk
Method
- Combine the melted choc, maple flavoured syrup and cacao in a bowl, whisk to combine. If the chocolate begins to set, microwave for 10 second increments until the mixture is runny enough to whisk.
- Add the peanut butter and coconut milk and whisk again until well combined and smooth.
- Pour the mixture into an ice cream machine and churn for 10 minutes before spooning into a container and freezing for 2-3 hours
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 7.2g | 11.1g | 39.4g | 1890kj | 451 | 175g |
