Peanut Protein Ice Cream
By Sandra Dusza
Yield
6 servings
Ingredients
50g peanut butter
75g pistachios
2 tbsp maple syrup
300g skyr
100g Greek yogurt
50 g dark chocolate
Optional: The protein content can be increased with whey protein powder. Simply add 2-3 tablespoons to the skyr mixture and stir in.
Instructions
Mix peanut butter, 50 g pistachios, maple syrup, Skyr and yogurt in a food processor until creamy. Pour the mixture into ice cream molds and let freeze for at least 4 hours.
Melt the chocolate and roughly chop the remaining pistachios. Remove the ice cream from the ice cream molds. Top with chocolate and pistachios and serve.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
