Chocolate Peanut Ice Cream
Peanut butter and coconut cream provide protein, fats, and a rich nutty flavor, while cocoa adds deep chocolate notes. The whipped base becomes dense and creamy after freezing. Serve in portions after allowing it to soften briefly.
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Inventory: Blender
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Servings: 4 (1 serving ≈ 109 gram)
Digestion time: 4 hour
Measure the coconut cream (350 g), set aside 50 g, and heat that portion. Add the cocoa powder (15 g) and stir until smooth.
Whip the remaining cream until thick. Add the peanut butter (70 g), cocoa mixture, xanthan gum (1 g), stevia (to taste), and vanilla (to taste), then fold gently.
Divide the mixture among molds and freeze until completely set.
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