Coconut cream, Allulose, Peanut butter, Water, Inulin, Coconut oil, Hornbeam resin, Sunflower lecithin
To simmer: 5 min, Combine the dry ingredients: 5 min, Mix: 5 min, Heat on the stove: 10 min, Blend with a blender: 2 min, Freeze: 4 h, Let it stand: 10 min, Whisk with a mixer: 5 min
In a saucepan, combine coconut cream (390 g) and water (50 g).
In a separate bowl, mix allulose (80 g), inulin (15 g), carob gum (1.8 g), and lecithin (1.4 g). Stir with a spoon or whisk until homogeneous.
Next, add the dry ingredients to the saucepan with the coconut mixture and thoroughly mix with a whisk.
Over medium heat, stirring constantly, heat the mixture until hot (60-80 °C), but do not bring to a boil.
Then remove from heat and add peanut butter (80 g) and coconut oil (15 g).
If the peanut butter is unsalted, you can optionally add a pinch of salt to enhance the sweetness of the ice cream.
Use an immersion blender to blend the mixture until smooth and homogeneous, whipping it for 1-2 minutes.
Transfer the resulting mixture to a container, cover with a lid, and place in the freezer for 3-4 hours to chill.
After this time, take the container out of the freezer and stir the mixture with a spoon. Then whip it with a mixer to evenly distribute the gum throughout the mixture.
After that, return the ice cream to the freezer for another 2-3 hours.
When the time is up, stir and whip the ice cream with a mixer for 1-2 minutes. At this stage, it will become denser, and it may be easier for you to use a dough hook. Place it back in the freezer for another 2 hours.
After 2 hours, repeat the previous step: stir and whip with the mixer. Now the ice cream is ready for final freezing. Distribute it into popsicle molds or freeze it directly in the container.
