Protein Peanut Butter Ice Cream

• 300 ml whole milk
• 20 g plant-based protein
• 50 g agave syrup
• 75 g peanut butter

1. Mix all the ingredients in a recipient. Use a whisk or a hand blender to achieve a smooth texture.
2. Pour the mixture into the Tefal Dolci bowl. Place the lid and put the bowl in the freezer for 24 h.
3. Remove the bowl from the freezer and take off the lid.
4. Insert the small bowl into the outer jar.
5. Start the 'Ice Cream' program. When complete, run the program again (high protein ice cream requires a second cycle to achieve a creamy texture).
6. Serve immediately.

Tips: Protein ice creams are high in protein and low in carbohydrates and fat. This means that a second cycle is needed to achieve a creamy texture. One option is to use a mix of plant-based protein consisting of 70% chickpea flour and 30% rice flour. These ingredients can easily be found in specialist stores and online.