YOGURT&PEANUT BUTTER ICE-CREAM

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I have never made my own homemade ice-cream before, until i got inspired by the combination of soya yogurt and peanut butter!

I am telling you – you do not want to miss this! Amazing for the hot summer days and nights and totally worth the snack all year round. 

Ice-cream is actually an amazing way, to sneak in some very important nutrients in a tasty packaging. You can add some very important plant-based protein, Omega-3 from flax-seeds or chia-seeds, various vitamins and minerals coming from the fresh fruits and nuts you can also add in your frozen desert. And i will make sure to give you several options how to do that in my recipes.

For now, let’s focus on this one.

Of course you can use any plant-based yogurt you like, but there are many benefits to soya and i always try to find any reason to sneak in some of them in my meals. Soya yogurt is a great source of high-quality protein, rich in fibre, provides B vitamins and magnesium. You can also find a wild variety fortified with vitamin B12 and calcium.

Let’s explore together more about how soya acts as a phytoestrogen in the body and the difference between fermented and non-fermented soya beans in my Nutritional Tips article in my Wellness section HERE. 

The reason why i really love peanut butter is not only because of its great nutty crunchy taste, because it is a great way to get a lot of calories in just a small quantity. So, when i need to reach a certain calorie goal, or i want to feel more full and satiated i know i can always count on my PB for that! Although it is predominately fat, it actually also provides protein, carbs and fibre in fairly good proportions. Peanut butter has a low glycemic index, which means it doesn’t rise your blood sugar levels quickly, which makes it fairly suitable for people with Type 2 diabetes.

Of course, the way your peanut butter has been produced and what extra has been added to it, can make it or break it. This is why, i have HERE the recipe how to make your own NUT BUTTERS at home, and make sure to put only what your body really needs. 

And my latest obsession is DATE SYRUP! yummy… When i started searching for sugar substitutes, i found out i could do so many sweet recipes with dates and i stock up with them quite heavily! But this year, my official break through came with date syrup.. I was missing maple syrup, but i knew the benefits of dates, and now i can have both in one single product – this is just magic…

Dates are high in dietary fibre, natural anti-oxidants and high in iron and potassium. However, we should be aware to not overdose with dates as such are high in calories and energy density and can lead to weight-gain. And even if they are considered with a low-glycemic index therefore safe for people with Type 2 diabetes, definitely check with your dietitian before abusing with their divine sweetness…

Now, let’s move to our recipe, shall we?

WATCH VIDEO OF THE RECIPE HERE:

https://www.instagram.com/reel/CgcIfRUj7Gn/?igshid=YmMyMTA2M2Y=

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Portions:  8

Time of preparation: 10 minutes

Total time cooking: 4 hours

INGREDIENTS

  • 500 gr soya yogurt
  • 2 tbsp peanut butter
  • 1 tbsp date syrup
  • 1 tsp vanilla extract

For the topping

  • dark chocolate 85%+
  • raw pecans (or other nuts)

INSTRUCTIONS

  1. Add all ingredients in a blender and blend well
  2. pour the mimx in 8 silicone moulds for ice-cream
  3. put the ice-cream sticks in the moulds as per instruction
  4. leave in the freezer for minimum 4 hours
  5. remove from the freezer

For the topping

*if you would prefer a less caloric or classical desert, i would suggest to enjoy the ice-cream as it is. But if you want to add some sass, definitely follow with some chocolate toping 

  1. Use the BAIN-MARIE TECHNIQUE from my recipes to melt the chocolate
  2. You can pour the chocolate in a glass and dip the ice-cream in there, or my favourite technique is to dip a spoon in the chocolate and then make sharp movements left and right over the ice-creams for the effect of the lines you can see on the pictures.
  3. For a better effect, remove the ice-creams from the moulds before decorating and place them on a parchment paper.
  4. about the nuts, i like to have both very fine powder and also just slightly chopped nuts for a more dynamic decoration.
  5. You can use blender to blend the nuts in a fine powder and you can just chop a few nuts with a knife and spread on top of the melted chocolate
  6. Put back in the freezer and remove 5-10 minutes before serving

I can’t wait to hear how it turned out for you ! 🙂

ENJOY FULLY with delight…