This is my favorite so far. It’s a creamy, peanut butter ice cream with chunks of cream cheese scattered in it. I used the recipe found here for my original inspiration, but changed it up a bit to make it approved for my diet. The result was delicious!
For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!
2 1/2 cups unsweetened cashew milk
8 ounces cream cheese, softened
3/4 cups xylitol
1/4 cup PB2
1 tsp vanilla
Put all of the ingredients in a bowl and use a mixer to mix it all together. Once everything is mixed, take your ice cream container out of the freezer and pour the mixture in. Turn the ice cream maker on and let it churn for about 30 minutes. If you don’t mind it being soft, you can eat it right out of the container. If you want it to firm up a bit, I recommend putting the ice cream in a new container (we use empty Oikos Triple Zero containers) and putting it in the freezer for a couple of hours.
* I also recommend adding some approved chocolate chips for some extra flavor.
About 230 calories per 1/2 cup
Makes 1 quart