A creamy, low-carb, dairy-free ice cream! The secret ingredient responsible for the soft ice cream texture is the agar-agar.
- 15 cl milk (soy or almond milk)
- 3 to 4 tablespoons of agave nectar (to taste, or use your favorite sweetener)
- 4 eggs
- 3 to 4 tablespoons of peanut butter
- 5 grams of agar-agar
1- Mix soy milk, agave and agar-agar and bring to a boil in a sauce pan for 3 minutes.
|boiling 3 minutes|
2- Add the peanut butter to the mix. Let it cool a bit before adding the egg yolks.
3- Whip egg whites until stiff. Fold egg whites in the batter.
4- Put in a dish, container or silicon muffin molds for at least 2 hours in the freezer. Take out of the freezer 10 min before serving.
You can make about 4 servings with the quantities above. Nutrition facts per serving: 150 kcal, 9.5g of fat, 9.25g of protein, 6.5g of carbs of which 5.7g sugars.
If you want to cut back on the calories, put less agave or use an artificial sweetener. You can also put only 2 tablespoons of peanut butter instead of 3 or 4, and use water in place of soy milk. Or replace the soy milk with coffee and the peanut butter with hazelnut butter for a frappuccino ice cream!