Skip to content

PB Swirl

Logo

This adds a swirl to your processed creami base. The recipe for the base must allow to refreeze after processing.

Spun Ice Cream

INGREDIENTS

  • 70ml Cream 32% • Use coconut or soy cream to keep this vegan!
  • 20g PB powder
  • 10g Xylitol • POD = 100%; GI = 7
  • 0.25g Salt • 5-7 shakes

DIRECTIONS

  1. Put ingredients into a bowl, and stir with a spoon until smooth.

  2. Make several small holes in your processed base, using the blunt end of a chopstick. The base should not be too soft for this. Place one hole in the center and 6 to 8 holes in a circle.

  3. Then fill those holes with the cream/PB mix, and use the pointy end of a chopstick to carefully fold the base and the swirl into each other, without mixing.

  4. This is best done by slowly moving the chopstick in a circle, sticking it diagonally into the base, while also slowly turning the tub until you did a full circle.

  5. Refreeze for at least a few hours.

NUTRITIONAL & OTHER INFO

  • Nutritional values total: 100g; 318.9 kcal; fat 25.2g; carbs 18.2g; sugar 3.4g; protein 11.8g; salt 0.3g
  • FPDF / PAC (target 20..30): 28.85