Peanut Butter Yogurt Ice Cream

Name: Peanut Butter Yogurt Ice Cream
Total time: 15 min
Yield: 13 g
Ingredients: Non-fat 0% sterilized milk 3 ml; Thick Plain Yogurt (Strained) 3 g; TruSweet Allulose 2 g; Banana 3 g; Peanut Butter (Peanut Spread) 2 g

Cook 15 min Difficulty EASY 21 kcal

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Ingredients

Main ingredients

Non-fat 0% sterilized milk 3 ml
Thick Plain Yogurt (Strained) 3 g
TruSweet Allulose 2 g
Banana 3 g
Peanut Butter (Peanut Spread) 2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 2.79 g 41%

Protein 0.9 g 13%

Fat 1.39 g 46%

Serving size 13g

Cooking steps

1

Put Greek yogurt and peanut butter in a bowl and mix well.
2

Add honey and vanilla extract, then mix again until smooth.
3

Transfer the mixture to an airtight container.
4

Freeze in the freezer for 2 to 3 hours.
5

Scoop out with a spoon, stir until smooth, then freeze again.
6

Once it reaches your desired texture, serve on a plate.

Peanut Butter Yogurt Ice Cream

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