Berry Banana Gelato

Gelato is just a creamier, lower fat verison of ice cream. It is extremely simple to make (click on picture above for recipe). It's just like making a milkshake and then adding it to your ice cream maker. No tempering egg mixtures or constantly stirring over a hot stove for half an hour.

If you don't mind the additional carbs, trying making just the Banana Gelato. Simply omit the berries and add 3 more bananas to the recipe. The bananas make the final product nicely thick and very creamy. Then top with the Chocolate "Magic Shell" Ice Cream Topping for a chocolate dipped banana flavor.
Oh, so good!

Peanut Butter Ice Cream Cups

The filling for these cups was borrowed from this recipe. I changed the proportions slightly:
4 oz. cream cheese (softened)
4 oz. peanut butter (room temperature)
1 cup heavy cream
1/2 t. stevia powdered extract
1 T. erythritol
1 T. vanilla
Whip cream with vanilla, stevia, and erythritol. Set aside. Combine cream cheese and peanut butter until smooth. Fold whipped cream with cheese/peanut butter mixture. Place in silicone baking cups in between "Magic Shell" layers (see next step).
The chocolate coating is made using my Chocolate "Magic Shell" Ice Cream Topping recipe.
Pour a small amount of the melted "Magic Shell" on bottom of baking cup. Then add a dollop of filling. Pour remaining "Magic Shell" on top to brim. Keep in freezer until firm, about an hour. Makes 9 cups.
These are really great, tasty, rich, filling and very peanut buttery. My husband says they are too peanut buttery...but I don't think there is such a thing! Enjoy.

Sugar-free "Magic Shell" Ice Cream Topping