Thursday, October 31, 2013

Peanut Butter Cheesecake Icecream

After a couple of stunning days in Dunedin, I have been put in the mood for icecream. Ok so being spring we have also had some pretty horrible weather too, but we will just ignore those. Trying to eat a relatively clean and nutritious diet means that icecream is only an occasional treat, we don't even have a tub in our freezer. So why did I buy an icecream maker when one popped up on a sale website for $20?

Well I'm a pretty avid blog reader and I kept seeing all of these great icecream recipes that also looked healthier than the usual store bought stuff. It is also great because when we decide that we want some icecream we can just make a little bit at a time. The other day, after some beautiful, sunny weather, I thought that I would get to work and make my own.

Serves 1 but can easily be doubled

1/4 cup greek yoghurt
2-3 Tbsp cream cheese
1 Tbsp peanut butter
1-2 tsp honey (depends on how sweet vs. tangy you like it)
1 tsp chopped peanuts (optional)

Make sure the bowl of your icecream maker is frozen. In a small bowl mix together all of the ingredients. Pour into the icecream maker and churn for 10-15 minutes or until soft-serve consistency. If you would like it firmer, place in the freezer for 1 hour.

If you do not have an icecream maker, mix all of the ingredients in a bowl and then pour into an ice cube tray. Freeze until frozen. Remove the ice cubes and let soften for 15 minutes. Place in a blender and whiz until smooth.

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