This peanut butter and cashew ice cream recipe was inspired by, but not lifted from, this Ben ‘n’ Jerry’s ice cream making book. As I’ve mentioned on this blog before, I adore Ben ‘n’ Jerry’s ice cream, but do pretty much manage to avoid it now that (a) I care about my health and fitness more than ever and (b) since I worked out how to make great tasty healthy ice creams, especially now I have my own soft ice cream maker.
The book itself gave me the idea for peanut butter ice cream, as well as the inclusion of crushed nuts (though they use peanuts, I have used cashews in the below recipe). The crushed nuts I feel really add to the ice cream, adding a different texture to things which is great. So here’s the recipe….
100ml Coconut Milk
170ml Full Fat Greek Yoghurt
3 Tablespoons Peanut Butter (try to get organic, with no added sugar – though if you aren’t bothered about being too healthy, then in my opinion, Skippy crunchy peanut butter is up there with Ben ‘n’ Jerry’s ice creams as being one of life’s great foods!)
20g Cashew Nuts (crushed)
2 teaspoons Xylitol (not essential but just included for some added sweetness)
Very simply, you mix all of the ingredients together, making sure that the peanut butter isn’t just held in one lump in the middle, but is truly mixed with the milk and yoghurt. Then place into the soft ice cream maker for about 8mins, and you have a deliciously healthy Peanut Butter and Cashew Ice cream! Enjoy!
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