I know. I know. I’m a bit obsessed with Sunbutter lately. But if you had been without your beloved peanut butter for almost a year, you too would go a little ‘nuts’. Hee. Hee.
After spending an entire afternoon baking gluten and sugar filled Christmas cookies that I will never personally taste, I needed a treat. A quick and easy treat at that. I’m done with baking for a bit, folks.
So, out came some Chocolate Coconut Ice Cream I had stashed in the freezer. I had some left over from a batch I made a few weeks ago for one of Music Man’s friends who is dairy free. To the new addition in the family, my Blendtec, I added a bit of almond milk, ice cream, and several tablespoons of sunbutter, and then hit the ‘Milkshake’ button. Mmmm.
I am so pleased with my invention, I must say Wendy’s Hamburgers better look out. This is a close contender.
WARNING: Just thought I should throw this warning in for those of you who haven’t been sugar free or dairy free for long. This may not taste divine to you. If it doesn’t, don’t worry. In 3 or 4 months, you will think it’s the creme de la creme too. Just give those taste buds a chance to adjust to your new eating. It WILL happen. I promise.
‘Peanut’ Butter Frosty
1/2 to 3/4 cup almond milk (or whatever ‘milk’ you have on hand)
3 generous Tablespoons of Sunbutter
Add all ingredients to a blender or food processor and give ’em a whirl. I set aside one tablespoon of sunbutter and then briefly pulsed it in after the frosty was smooth. That way I got some ribbons of butter. Mmmm. Ribbons.