We all have our guilty pleasures right? For me, it’s ice cream. I really, really love ice cream. Like really love it, the could eat it every day, would like to roll around in it, if you really want me to lick that thing you should smear it in creamy gelato, kind of love it. And I can’t even claim to be all that selective about my icy indulgences, while I love the posh stuff, I’m really an ice cream whore, I’ll even give a dirty old 50 cent soft serve from the golden arches of shame a good licking if it’s on offer.
In short, I can’t be trusted alone with a tub and a spoon. And for that reason I generally try to resist the temptation to return home from the supermarket shopping with nothing but several litres of ice cream and the giddy pants wetting excitement of a two year old on an unrestrained Peppa Pig binge.
And it’s also for that reason wanted to come up with a clean, guilt free goody that would scratch my ice cream itch without a corresponding increase in arse size or escalation into diabetes danger zone. And hallelujah, praise be to Elvis, King of peanut butter and rock n roll I think I’ve done it with this concoction of creamy, dreamy, damn that’s some good shit bliss. I mean peanut butter and chocolate, there’s nothing not to love about that magic combo, and when their powers combine you’ve got an ice cream treat you won’t be able to help falling in love with.
Get this stuff
300 grams or proper full fat Greek yoghurt – don’t waste your time with that reduced fat bullshit
50 grams Mayvers Peanut Cacao spread or use plain peanut butter and add an extra tablespoon of cacao. Plus optional extra to create a peanut butter swirl.
20 grams cacao (or 30 grams if using plain peanut butter – see above)
30 grams rice malt syrup
10 grams coconut sugar
1 medjool date
1/2 t vanilla bean paste
Do this with it
Whack it all in a high speed blender and whip it good until you have a smooth creamy mixture.
From here you have two options, the first super easy one is to just pour it into ice block moulds and freeze. Job done. The second, and still stupid easy option is to pour it into a container to freeze into a scoopable, rollable, ice creamy concoction – the benefit of this is that you can get all fancy pants on it and add an extra peanut butter swirl. If you’re going with the second option use a plastic container with a snap lock lid that seals well, this will help to keep the creamy consistency rather than letting it turn into hard icy muck.
Adding a peanut butter swirl is as easy as taking the mixture out of the freezer after about 30-60 minutes after it’s had a chance to firm up a bit, dolloping a couple of generous spoonfuls of peanut butter on top then connecting with your inner artist to gently stir it though in pretty swirly patterns.
Pop it back into the freezer to finish setting, it should take about 2-3 hours all up after which time it should be firm, but not rock hard. If you’re leaving it in there longer you might just want to take it out 5 minutes or so before you want to serve it to allow it to soften a little so you can roll it into scoops.