A creamy, low-carb, dairy-free ice cream! The secret ingredient responsible for the soft ice cream texture is the agar-agar.
1. Mix almond milk, agave and agar-agar and bring to a boil in a sauce pan for 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, 9.5 g of fat, 9.25 g of protein, 6.5 g of carbs of which 5.7 g sugars.
If you want to cut back on the calories, put less agave/honey or use a low-carb syrup. You can also put only 2 tablespoons of peanut butter instead of 3 or 4, and use water in place of almond milk. Or replace the almond milk with coffee and the peanut butter with hazelnut butter for a frappuccino ice cream!