Tuesday, 29 August 2017

Easy Peanut Butter Swirl Ice cream - No Ice Cream Machine Required!

Base recipe by Kamba Mpenge


6 eggs
500ml cream
4 Tbs sweetener
2 tsp vanilla extract
3 tbs peanut butter* (sugar and salt free - pure peanuts)

*any nut butter can be used


You will need 4 bowls.
Separate eggs placing Whites in one and yolks in another.
Whip whites until stiff peaks are formed.
In the third bowl, add the cream and whip until stiff too.
Place the peanut butter in a microwaveable bowl and place in microwave for 40 seconds to soften the peanut butterm
To the yolks, add the sweetener and vanilla - mix until well combined and sweetener dissolved.
Fold the whipped egg whites and whipped cream into each other, then do the same with the yolk mixture.
Divide the mixture into two parts - about 70% into one bowl and the rest into another.
Mix the peanut butter into the bowl that have more of the mixture.
Place into a freezer safe container.
Follow this with the plain vanilla mixture, and using a spoon, swirl the mixture until you can see some of the darker mix at the top.
Place in freezer and freeze until set.
Recipe makes 2lt.

2 scoops = 150ml
Below is the values for 1 liter. 
The net carbs per 2 scoop portion would be 1.8g


  1. Can I use raw honney instead of the other sweetners because I don't get along with them

    1. Honey will make it not so Banting friendly as honey is high in carbs.

  2. Recipe looks so stand-out and classy and even any one can endeavor this equation at home. Heading are basically prepared to take after and even anybody don't know to cook they can moreover endeavor this one .


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