Low-Calorie 100% Peanut Butter Version

* Oat Milk: Separate 50 ml for the slurry, 600 ml for the pan * Date syrup dilution: 90 ml date syrup + 30 ml warm water mixed

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix 15 g Maizena into 50 ml cold oat milk until smooth.

Step 2

In a saucepan, combine 600 ml oat milk, 120 ml diluted date syrup blend, a tiny pinch of salt, and 80 g pure peanut butter. Heat over medium-low, whisking constantly until the peanut butter completely dissolves into the milk.

Step 3

Slowly pour your Maizena slurry into the warm pan while whisking. Bring to a gentle simmer and cook for 1 to 2 minutes until it thickens.

Step 4

Remove from heat, stir in 5 ml vanilla extract, and let it cool down.

Step 5

Transfer to your IKEA container, chill for at least 4 hours in the fridge, give it a firm whisk to break up any heaviness from the peanut fibers, and churn for 20 to 25 minutes.