FREE 5-Ingredient Recipe EBook

• My Nice Cream Recipe Is Smooth, Creamy, And Totally Dairy Free
• Ingredients & Substitutions
• How To Make Nice Cream
• My Recipe Tips
• Nice Cream (Chocolate Peanut Butter) Recipe card
• Recipe Reviews

My Nice Cream Recipe Is Smooth, Creamy, And Totally Dairy Free

This nice cream reminds me of a truffle , ice cream, and peanut butter cup , all rolled into one irresistible frozen treat that you’d never guess is secretly a healthy dessert . Here’s why it’s different from any other nice cream recipe you might have tried before:

• Decadent chocolate peanut butter flavor – Most nice cream recipes are made with frozen bananas or other frozen fruit. I love banana ice cream and frozen yogurt , but this one is different. It’s rich, chocolaty, and actually satisfies that ice cream craving.
• Rich, creamy, and satisfying – It’s definitely richer than any other dairy-free ice cream I’ve tried. It scoops like a dream.
• Easy to make – Just toss 6 ingredients in a blender and churn (or use my no-churn alternative below).
• Better for you – This nice cream is of course dairy-free, but it’s also gluten-free, has no refined sugar, and even sneaks in 6 grams of protein and 3 grams of fiber.

If you need a “nicer” way to enjoy ice cream this summer without dairy, make a batch of this one with me, and you’ll see why I keep coming back to it!

Ingredients & Substitutions

Here I explain the best ingredients for my nice cream recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Full-Fat Coconut Milk – This is the base of the nice cream and gives it that creamy texture. I grabbed organic from my local Sprouts because it also carries my Besti sweeteners (listed below — find your closest store here ), but this brand is also great if you want one without gums. I don’t recommend lighter milks, like almond milk, that watery coconut milk in the dairy case, or regular dairy milk, because they make the nice cream too icy.
• Peanut Butter – For flavor and texture. This is my favorite brand with no added sugar because it’s spreadable and not runny, but for this particular recipe, runny natural peanut butter will work, too. You can also use almond butter, any other nut butter, or even sunflower seed butter for a nut-free option.
• Coconut Oil – Makes the nice cream easier to scoop and not harden as much. I used this one .
• Cocoa Powder – For the chocolate flavor. I recommend Dutch processed cocoa powder because it’s less bitter.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener makes a huge difference in the end result! Not only does it dissolve easily for a smooth texture, it also lowers the freezing point of the nice cream, making it harden less and stay scoopable. The only other sweetener that will work the same way is plain powdered allulose , but you’ll need an extra 1/4 cup to get the same sweetness. Conventional sugar, erythritol, and other brands of monk fruit or stevia will make your ice cream turn out much harder and likely grainy.
• Vanilla Extract

How To Make Nice Cream

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Blend it up. Toss all the ingredients into a high-speed blender and blend until super smooth and creamy.
2. Freeze or churn. Pour the mixture into an ice cream maker ( this is the one I use — but see my tips below if you don’t have one) and churn until it reaches a soft-serve consistency. Transfer to a glass container and freeze until solid.

1. Scoop and serve. I drizzled my nice cream with extra peanut butter and sprinkled with sugar-free chocolate chips . You can also top it with my sugar-free chocolate syrup , chopped nuts, sprinkles , fresh berries (I’m partial to strawberries or raspberries), whipped cream , or even crushed peanut butter cookies .

My Recipe Tips

• Powdered Besti is key for keeping this nice cream smooth and scoopable. I can’t emphasize it enough — other sweeteners make it gritty and icy.
• Freeze your ice cream maker bowl for at least 24 hours. If you do it for less, it often warms up before the churning process is finished and the nice cream doesn’t get thick enough.
• A high-powered blender like this will get you the best texture. A food processor works too, just not quite as silky.
• Once you’re done churning, get the mixture into the freezer right away. If it starts melting before you freeze it, the texture gets harder later on.
• For the best creamy texture, try to eat this nice cream 3-4 hours after freezing. It’s fine past that point, you’ll just need to let it sit out for about 10 minutes before scooping.
• Don’t have an ice cream maker? You can freeze the blended liquid in a pre-frozen glass container without churning, but you’ll need to stir every 30 minutes for the first 3-4 hours. Alternatively, you can shake it in a jar to skip the stirring part — like my mason jar ice cream .
• Run your ice cream scoop under warm water. It makes scooping easier and melts the edges slightly, which I think makes it even better. This is my favorite ice cream scoop !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 13.5-oz can Full-fat coconut milk (at room temperature) ▢
• 1/2 cup Peanut butter (creamy, no sugar added; salted, or add a pinch of salt if unsalted) ▢
• 1/4 cup Coconut oil (measured solid, then melted) ▢
• 1/4 cup Dutch processed cocoa powder ▢
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine all the ingredients in a powerful blender . Blend until smooth and creamy.
2. Pour the mixture into a frozen ice cream maker bowl and churn according to the manufacturer’s instructions. The texture won’t be like typical soft-serve, but should be very thick, like pudding. Alternatively, if you don’t have an ice cream maker, you can pour the mixture directly into a pre-frozen glass container and freeze, but you’ll need to stir every 30 minutes until solid.
3. Pour the mixture into a glass freezer safe container. Cover and freeze for at least 4 hours, until firm.
4. Chocolate peanut butter nice cream gets harder in the freezer after 4 hours, so if you’re serving it later than that, let it thaw on the counter for 10-15 minutes to soften.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get the creamiest texture, smooth consistent results, and easy scooping.
• Storage: You can keep it in the freezer for up to 3-6 months. Don’t forget to let it soften a bit before serving!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Nice Cream

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Nice Cream (Chocolate Peanut Butter)

My chocolate peanut butter nice cream recipe is rich, creamy, and dairy free, with 6 grams of protein and 3 grams of fiber. So easy to make!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chocolate-peanut-butter-nice-cream-recipe/

Ingredients

• 1 13.5-oz can Full-fat coconut milk (at room temperature)
• 1/2 cup Peanut butter (creamy, no sugar added; salted, or add a pinch of salt if unsalted)
• 1/4 cup Coconut oil (measured solid, then melted)
• 1/4 cup Dutch processed cocoa powder
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tsp Vanilla extract

Instructions

1. Combine all the ingredients in a powerful blender . Blend until smooth and creamy.
2. Pour the mixture into a frozen ice cream maker bowl and churn according to the manufacturer’s instructions. The texture won’t be like typical soft-serve, but should be very thick, like pudding. Alternatively, if you don’t have an ice cream maker, you can pour the mixture directly into a pre-frozen glass container and freeze, but you’ll need to stir every 30 minutes until solid.
3. Pour the mixture into a glass freezer safe container. Cover and freeze for at least 4 hours, until firm.
4. Chocolate peanut butter nice cream gets harder in the freezer after 4 hours, so if you’re serving it later than that, let it thaw on the counter for 10-15 minutes to soften.

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get the creamiest texture, smooth consistent results, and easy scooping.
• Storage: You can keep it in the freezer for up to 3-6 months. Don’t forget to let it soften a bit before serving!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Nice Cream Recipe Is Smooth, Creamy, And Totally Dairy Free
• Ingredients & Substitutions
• How To Make Nice Cream
• My Recipe Tips
• Nice Cream (Chocolate Peanut Butter) Recipe card
• Recipe Reviews

My Nice Cream Recipe Is Smooth, Creamy, And Totally Dairy Free

This nice cream reminds me of a truffle , ice cream, and peanut butter cup , all rolled into one irresistible frozen treat that you’d never guess is secretly a healthy dessert . Here’s why it’s different from any other nice cream recipe you might have tried before:

• Decadent chocolate peanut butter flavor – Most nice cream recipes are made with frozen bananas or other frozen fruit. I love banana ice cream and frozen yogurt , but this one is different. It’s rich, chocolaty, and actually satisfies that ice cream craving.
• Rich, creamy, and satisfying – It’s definitely richer than any other dairy-free ice cream I’ve tried. It scoops like a dream.
• Easy to make – Just toss 6 ingredients in a blender and churn (or use my no-churn alternative below).
• Better for you – This nice cream is of course dairy-free, but it’s also gluten-free, has no refined sugar, and even sneaks in 6 grams of protein and 3 grams of fiber.

If you need a “nicer” way to enjoy ice cream this summer without dairy, make a batch of this one with me, and you’ll see why I keep coming back to it!

Ingredients & Substitutions

Here I explain the best ingredients for my nice cream recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Full-Fat Coconut Milk – This is the base of the nice cream and gives it that creamy texture. I grabbed organic from my local Sprouts because it also carries my Besti sweeteners (listed below — find your closest store here ), but this brand is also great if you want one without gums. I don’t recommend lighter milks, like almond milk, that watery coconut milk in the dairy case, or regular dairy milk, because they make the nice cream too icy.
• Peanut Butter – For flavor and texture. This is my favorite brand with no added sugar because it’s spreadable and not runny, but for this particular recipe, runny natural peanut butter will work, too. You can also use almond butter, any other nut butter, or even sunflower seed butter for a nut-free option.
• Coconut Oil – Makes the nice cream easier to scoop and not harden as much. I used this one .
• Cocoa Powder – For the chocolate flavor. I recommend Dutch processed cocoa powder because it’s less bitter.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener makes a huge difference in the end result! Not only does it dissolve easily for a smooth texture, it also lowers the freezing point of the nice cream, making it harden less and stay scoopable. The only other sweetener that will work the same way is plain powdered allulose , but you’ll need an extra 1/4 cup to get the same sweetness. Conventional sugar, erythritol, and other brands of monk fruit or stevia will make your ice cream turn out much harder and likely grainy.
• Vanilla Extract

How To Make Nice Cream

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Blend it up. Toss all the ingredients into a high-speed blender and blend until super smooth and creamy.
2. Freeze or churn. Pour the mixture into an ice cream maker ( this is the one I use — but see my tips below if you don’t have one) and churn until it reaches a soft-serve consistency. Transfer to a glass container and freeze until solid.

1. Scoop and serve. I drizzled my nice cream with extra peanut butter and sprinkled with sugar-free chocolate chips . You can also top it with my sugar-free chocolate syrup , chopped nuts, sprinkles , fresh berries (I’m partial to strawberries or raspberries), whipped cream , or even crushed peanut butter cookies .

My Recipe Tips

• Powdered Besti is key for keeping this nice cream smooth and scoopable. I can’t emphasize it enough — other sweeteners make it gritty and icy.
• Freeze your ice cream maker bowl for at least 24 hours. If you do it for less, it often warms up before the churning process is finished and the nice cream doesn’t get thick enough.
• A high-powered blender like this will get you the best texture. A food processor works too, just not quite as silky.
• Once you’re done churning, get the mixture into the freezer right away. If it starts melting before you freeze it, the texture gets harder later on.
• For the best creamy texture, try to eat this nice cream 3-4 hours after freezing. It’s fine past that point, you’ll just need to let it sit out for about 10 minutes before scooping.
• Don’t have an ice cream maker? You can freeze the blended liquid in a pre-frozen glass container without churning, but you’ll need to stir every 30 minutes for the first 3-4 hours. Alternatively, you can shake it in a jar to skip the stirring part — like my mason jar ice cream .
• Run your ice cream scoop under warm water. It makes scooping easier and melts the edges slightly, which I think makes it even better. This is my favorite ice cream scoop !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 13.5-oz can Full-fat coconut milk (at room temperature) ▢
• 1/2 cup Peanut butter (creamy, no sugar added; salted, or add a pinch of salt if unsalted) ▢
• 1/4 cup Coconut oil (measured solid, then melted) ▢
• 1/4 cup Dutch processed cocoa powder ▢
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine all the ingredients in a powerful blender . Blend until smooth and creamy.
2. Pour the mixture into a frozen ice cream maker bowl and churn according to the manufacturer’s instructions. The texture won’t be like typical soft-serve, but should be very thick, like pudding. Alternatively, if you don’t have an ice cream maker, you can pour the mixture directly into a pre-frozen glass container and freeze, but you’ll need to stir every 30 minutes until solid.
3. Pour the mixture into a glass freezer safe container. Cover and freeze for at least 4 hours, until firm.
4. Chocolate peanut butter nice cream gets harder in the freezer after 4 hours, so if you’re serving it later than that, let it thaw on the counter for 10-15 minutes to soften.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get the creamiest texture, smooth consistent results, and easy scooping.
• Storage: You can keep it in the freezer for up to 3-6 months. Don’t forget to let it soften a bit before serving!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Nice Cream