PB&J Ice Cream
- 300 mL lactose free thickened cream
- 400 mL coconut cream
- 1/4 cup maple syrup
- 1 tsp vanilla essence
- pinch salt
- 1/2 cup peanut butter
- 1/2 cup low FODMAP jam of choice
Place a large mixing bowl in the fridge to chill, alongside your can of coconut cream. Leave them in the fridge for an hour.
When the hour is up, take your bowl out of the fridge and spoon in your chilled coconut cream. Add the lactose free thickened cream, maple syrup, vanilla essence and salt.
Using an electric hand-held whisk, whip the ingredients together until they are smooth and lightly fluffy.
Add your peanut butter and low FODMAP jam of choice. Using a fork, quickly stir these through your ice cream base.
Cover your bowl and place it in the freezer immediately to commence the freezing process.
Every half an hour, remove the bowl from the freezer and run a fork quickly through the mixture before returning it to the freezer. This will break up any ice crystals that might be forming and lead to a creamier, smoother ice cream. You’ll need to do this 4 or 5 times.