SF PB Cheesecake IceCream

SF Peanut butter Cheesecake Ice Cream

Ingredients

1. 2 1/2 cups Almond Milk unsweetened

2. 1/2 cup peanut butter unsweetened

3. 8 ounces cream cheese

4. 1/3 cup granulated stevia, monk fruit or xylitol

5. 1 teaspoon vanilla extract

6. 1 teaspoon toffee flavored liquid stevia or vanilla stevia

Directions:

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Add all ingredients into a high powered blender.

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Mix until combined well.

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Taste and adjust sweetener if needed.

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Pour mixture into an ice cream machine and follow manufacturers instructions.

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Mine was perfectly churned within 20 minutes.

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Freeze in an air tight container for about 1 hour or until hard enough to scoop.

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Top with peanuts if desired!