The mix-ins are comprised of the sweetened peanut butter made from my Low Carb Peanut Butter Eggs and my Low Carb Marshmallows with a little glycerine added. The amount of flavoring depends on which ice cream base you use. My Philadelphia base needs double the flavorings.
Low Carb Ice Cream Base
1-2 tablespoons LorAnn Oils Flavor Fountain Flavorings, Peanut Butter
3-4 drams LorAnn Oils Marshmallow Flavoring
½ recipe low carb marshmallows with ¼ teaspoon vegetable glycerin
sweetened peanut butter from my Low Carb Peanut Butter Eggs
- Make a small batch of sweetened peanut butter and marshmallows with glycerine. Freeze the marshmallows and cut them into small bits. Make little sandwiches out of the peanut butter and marshmallows and add to an empty ice cream container. Put the container in the freezer.
- Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of marshmallow/peanut butter sandwiches. Repeat until done. Freeze until solid.