PEANUT BUTTER CHUNK ICE CREAM

SF/DF/GF PEANUT BUTTER CHUNK ICE CREAM

packed with all the good stuff—fiber, protein, and healthy fats—this keto ice cream proves that nourishing your body can still feel like a treat.

INGREDIENTS

• 1 cup vegan Greek-style yogurt

• 1 tsp monk fruit sweetener

• 3 tbsp almond butter

• 3 tbsp coconut cream (can substitute heavy cream if not vegan)

• 2 tbsp Lily’s dark chocolate chips

DIRECTIONS

• In a medium bowl, combine the yogurt, monk fruit, almond butter, and coconut cream. Mix until smooth and fully incorporated.

• Fold in the dark chocolate chips.

• Transfer the mixture into a freezer-safe container. Smooth the top with a spatula.

• Freeze for at least 2–3 hours, or until firm enough to scoop.

• Let sit at room temperature for 5 minutes before scooping for easier serving.

• Tip: For a creamier texture, whisk the mixture again after 1 hour in the freezer before letting it fully set.