Peanut Butter Ice Cream - low Fodmap
  • 4 egg whites
  • ⅓ cup white sugar
  • 1 cup cream or coconut cream
  • 2 tbsp peanut butter
  • 2 tbsp icing sugar
  • 2 tbsp milk (lactose-free or coconut milk)
  1. Place the egg whites and the white sugar into the top of a double boiler and heat gently until the sugar has dissolved.
  2. Pour into a heatproof bowl and beat to form stiff peaks.
  3. Beat the cream in a separate bowl until stiff but not turned.
  4. Mix the last 3 ingredients together until a smooth paste is formed.
  5. Fold the cream and peanut butter mixture into the egg whites very gently so as not to lose any of the volume. The peanut butter doesn't have to be completely blended. You could leave streaks through the ice cream.
  6. Pour into a shallow wide baking pan so the mixture is about 1"/2.5cm deep.
  7. Cover with glad wrap and place in the freezer.
  8. Once frozen, scoop into bowls or onto ice cream cones to serve.
Recipe by The Low Fodmap Diet at