Peanut Butter Frozen Yogurt
Line a large strainer or a colander with cheesecloth and fill with soy yoghurt. Wrap the edges of the cheesecloth over the yoghurt until fully covered and place the strainer or colander over a pot deep enough to catch the liquid that drains out. Prevent the yoghurt from sitting in the liquid. Tightly cover the pot with a stretchy silicone cover or parchment paper secured with a string and allow to sit in the refrigerator for a minimum of 8 hours.
In a medium-sized bowl, combine the strained yoghurt, date paste, vanilla extract, peanut butter and salt. Freeze the mixture in an ice-cream machine, based on the manufacturer’s instructions. In the final 5 minutes of freezing, add the chopped peanuts. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency, more like a standard ice cream, pack into an airtight container and allow to chill in the freezer for at least 4 hours.
Serves 4-6
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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