Tastes Just Like Peanut Butter Iced Cream

Tastes Just Like Peanut Butter Iced Cream
(by Joanna Wilson Phillips, CNE)

     This delicious peanut-butter-free treat can be served as an allergen friendly muscle healing dessert or as a fiber-filled satisfying snack during the day. Chock full of protein and vitamin E, hazelnuts are a linoleic acid rich food; this fatty acid helps lower LDL (bad cholesterol) and rise HDL (good cholesterol). The addition of the banana provides dietary fiber to help you feel full while the potassium and the glycine keep your muscles limber throughout the day or into the evening before bed. Take this delicious dessert out of the freezer 10-20 minutes before you’re ready to eat and enjoy!

Serves 2   I   Prep Time: 20 minutes   I   Soak Time: 2-6 hours   I   Freeze Time: 3 hour

What You’ll Need:

1/2 cup hazelnut cream (see additional recipe below)

1/2 frozen banana

1/2 room temperature, ripe banana

1 Tsp real maple syrup

3 Tbsp whole hazelnuts, rinsed

3 Tbsp toasted almonds (recipe additional recipe below)

1 3/4 cups ice

A few extra toasted almonds with sea salt (for topping)

Pinch of sea salt

Splash of water
Put It All Together:

1.) Combine all ingredients, except the water, in a high speed blender.

2.) Blend on high, adding water as needed to achieve a smooth, creamy texture (45-60 seconds on high).

3.) Transfer the hazelnut mixture into a mason jar. Leave about 2 inches between the liquid and the lid, to account for expansion during freezing.

4.) Freeze for about 3 hours or until it reaches desired consistency.

5.) Serve in individual ramekins. Sprinkle with toasted almonds and sea salt and eat immediately.

Remember that water will crystalize when frozen, so be aware of how much you are adding to get this recipe blending. If you need a bit more liquid but want to keep the creamy consistency in your frozen treat, add in a bit more hazelnut milk to loosen things up.



Less water content makes for a creamier Tastes Just Like Peanut Butter Iced Milk. This recipe will yield some leftovers, but never fear: there are plenty of uses! Add this milk to soups, cereals, coffees and teas, hot cocoas, curries….the options are endless!

Makes approximately 2.5 cups of cream

What You’ll Need:

1 cup soaked hazelnuts (soaked 2-6 hours, or overnight)

2.5 cups cold water

2 Tbsp maple syrup

1 Tbsp vanilla extract

Pinch of sea salt

Put It All Together:

  1. Combine all the ingredients in a high speed blender.
  2. Blend on high for 30-45 seconds, until all ingredients are combined and the mixture is liquid.
  3. Place the nut milk bag in a large bowl and pour the hazelnut mixture into the bag.
  4. Holding the cinched nut milk bag at the top, slowly slide your hand from the top of the milk bag to the bottom, milking the liquid from the bag into the bowl.
  5. Continue this motion until all the liquid is released from the bag. Set the bag aside (you can store the hazelnut pulp in an airtight container in the refrigerator for future use).
  6. Transfer the hazelnut cream from the bowl into a milk jug or mason jar (a ladle and a funnel work well), and set aside in the refrigerator.


Taste as you go! Too sweet? Not sweet enough? Adjust the amount of vanilla and maple syrup in this recipe to suit your tastes. Be aware that added water, though, will add more ice to your ice milk…plan accordingly!



Adding toasted almonds to your Tastes Just Like Peanut Butter Iced Milk ups your magnesium intake, promoting the smoothing and relaxation of your muscles…a wonderful, healing tool for those who suffer from spastic conditions or when your muscles are simply a bit sore.

Serves 2

What You’ll Need:

1/2 cup almonds, rinsed and dried

Pinch of sea salt

Put It All Together:

1.) Preheat the oven to 400℉.

2.) Cover a baking sheet with parchment paper and evenly spread the almonds on top of it.

3.) Sprinkle sea salt over the almonds, until lightly salted.

4.) Toast in the heated oven for 10 minutes, or until aromatic. Set aside to cool before use.


Don’t stray too far from your oven while you’re toasting these beauties! Roasting nuts can go from aromatic to burned very quickly, so act as soon as they smell delicious. Take them out and let them cool (till you can touch them), chop them up, and add them into your recipe! Done and done.


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