I've been debating all day whether or not I can even put this on my blog because it is so delicious, mainly because it's hard to comprehend that it can actually be a healthy alternative to regular ice cream. My thoughts have been varying between "is it really nutritious!?" and "man, I could really be in competition with some major ice cream franchises with this recipe, should I publish it or patent it?!" After all I finally decided I just can't NOT share it with you. My sister couldn't get enough of my french vanilla and coffee ice cream the other day, so I can't imagine what she'd think of this one if she wasn't on vacation now! I definitely do not recommend this be eaten every day of course, but this DEFINITELY (x a million) beats ice cream you can buy in the store. You would never know there is no sugar in it (agave instead!). My favorite part about this is that I am not breaking my challenge, I am eating a ridiculously delicious dessert, and I have absolutely no guilt because it is made with wholesome, all natural ingredients: organic milk and cream which is much better for you than non-organic milk. As I've mentioned before 2% milk is better for you than skim because with the fat comes the other added nutrients, including the ability for your bones to absorb the calcium provided in the milk. Also, with the egg and peanut butter you're getting protein. Most importantly, it's made with agave nectar, which has a lower glycemic index than sugar, so you aren't getting the highs and lows you would with refined sugar. And you can be sure that there are no GMOs which often accompany sugar in grocery products. This is an unprocessed food and nothing is a better reward after a long day at work than this! (yes, I am absolutely up-selling this delicious ice cream that I adore, can you blame me?).
All Natural PB Chip Homemade Ice Cream
ice cream maker of any sort
2 cups 2% organic milk (or organic whole milk which I prefer!)
1 cup organic half and half
2 tsp vanilla extract (1 tsp if you prefer, or 1 vanilla bean)
1/4 cup creme fraiche (secret ingredient shh, not necessary if you don't have any!)
1/2 cup agave nectar (light)
1 whole cage free egg
About 4 tbs organic Trader Joe's creamy unsalted peanut butter (This is the BEST for ice cream, runny and creamy, perfect to blend)
unsweetened chocolate, about 6 oz, no more than 1 cup (I used Trader Joe's unsweetened cocoa mass chocolate discs)
pinch sea salt
Whisk all the ingredients (except peanut butter, salt, and chocolate) together in large mixing bowl. Pour mixture into ice cream maker, allow to churn for about 25 minutes. When the cream is starting to freeze and thicken into ice cream, add peanut butter, chocolate, and sea salt. You will see it beautifully blend together and you will want to devour it at this point. Be patient, wait until it is fully churned and frozen and it will be worth it. Sometimes, in the case of my ice cream maker at least, the freezer bin loses its temperature quickly so you may need to do what I've been doing which is keep both freezer bins and have second one ready to switch with 1st one and give an extra boost of coldness for the churning process.
How good does that look?!?!
Enjoy, happy summer!