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Peanut Butter Ice Cream


  • 2 cups unsweetened hemp milk

  • ¾ cup smooth natural peanut butter, unsweetened

  • 5 ½ oz. / 155 g. Xylitol

  • ¼ cup thick coconut milk (coconut cream)

  • ½ tsp. sea salt

  • ¼ tsp. vanilla extract

  • 5 oz. / 150 g. whey protein

  • ½ tsp. guar gum

Total Time: 20 min Prep: 20 min Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Place hemp milk, peanut butter, xylitol, cream, sea salt, and vanilla extract into a blender and blend on high until completely smooth.

Add the whey powder and blend briefly, just until mixed in.

Turn the blender to low speed and through the opening in the blender lid tap the guar gum into the mixture while the machine is running.

Blend for no more than 5 seconds and turn the blender off.

If you do not need the blender jug, put the lid on and place in the ‘fridge for at least 4 hours until the ice cream mix is very cold. If you need the blender jug, transfer the ice cream mix into a jug or other container and cover before placing in the ‘fridge.

Once the ice cream mix is very cold, freeze in your ice cream churner following the manufacturer’s instructions. This usually takes 20 – 30 minutes.

Once the ice cream mixture has churned into “soft serve” consistency, quickly transfer it from the churning bowl into your pre-chilled container, and place in the freezer overnight.