Chocolate peanut butter "ice cream"
12
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Here’s a different spin on no-churn ice cream. A yogurt mixture is spread out thin, frozen, broken into chunks, and then processed in a blender until smooth. The resulting treat will have a texture somewhere between soft serve and ice milk. If you freeze the mixture until hard-frozen (a couple of hours or more), let it stand for a few minutes to slightly soften before blending it.
Ingredients
Plain fat free Greek yogurt
1⅓ cup(s)
Monk fruit sweetener with erythritol
3 Tbsp
Chocolate peanut butter powder
½ cup(s)
Instructions
1
In a medium bowl, stir together the yogurt and monk fruit sweetener. Spread the mixture into a thin layer on a sheet pan lined with parchment paper. In the same bowl (no need to rinse it out), stir together the peanut butter powder and ¼ cup water. Drizzle the peanut butter mixture over the yogurt. Place in the freezer for 1 hour or until firm.
2
Remove the sheet pan from the freezer; break the yogurt mixture into several pieces and place them in a blender. Blend until the mixture is smooth, stopping occasionally to scrape down the sides as needed.
3
Serving size: about ¾ cup
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