Thursday, 10 March 2016 19:36

Chocolate Peanut Butter Ice Cream

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One thing I try to do on this blog is alert folks to the sneaky, underhanded and frequently toxic chemicals that Big Food companies add to their products. One of these dirty little secrets is the fact that propylene glycol, a form of antifreeze, is added to commercial ice cream. You see, when you make ice cream at home, you immediately notice that it is as hard as a rock very unlike store ice creams (even the organic ones) that seem to scoop out of the container so conveniently. Antifreeze, then, is simply ice cream manufacturers’ answer to hard as a rock ice cream and the ice crystals that inevitably form as it is shipped long distances and moved between many different freezers before it finally makes it to your supermarket.

Most people would lose their appetite pretty quickly if they knew what actually went into some of the thousands of tubs of ice cream that are sold from supermarket freezers every day.
So, if you aren’t into eating antifreeze with your ice cream, check out this safe, delicious and healthy ice cream from my favourite health coach, Liana Werner-Gray author of the Earth Diet. Go check out her book and her blog at


4 cups of raw cashews, soaked for 4 hours
1 cup of maple syrup
½ cup of cacao powder
1/3 cup peanut butter
1 tsp. vanilla extract


In a high-speed blender or Vitamix, blend together soaked cashews, maple syrup, cacao and vanilla on high until creamy.
Into a freezer-safe container, pour a third of the cacao mixture. Swirl a third of the peanut butter into the cacao mixture. Repeat with the remaining cacao mixture and peanut butter.
Freeze for 10 hours, or until mixture has frozen into ice cream.

Last modified on Friday, 15 April 2016 16:57
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