I drizzled Manuka honey on top (anti inflammatory) of my dip but you could add coconut flakes, tempt the kids with some cacao sprinkles or add protein powder. I wasn't really planning on making ice cream but used my gluten free muesli (www. brookfarm.com.au) as the base and sprinkled some on top, ended up being a total winner. This dessert is good enough for even a posh dinner party. The good news is as well as being yummy it is full of protein & without the calories of straight peanut butter or regular ice cream.
1 cup Greek yoghurt
1/2 cup low salt peanut butter
Mix all together and that is it. You can melt peanut butter in micro wave to make it easier to mix.
1 cup greek yoghurt
1/2 cup crunchy peanut butter
1/2 cup milk (whatever kind works for you)
1tbsp honey (more or less depending on taste)
Adjust the ingredients to make more.
Blend all together until smooth, add the milk gradually until you get the consistency you like (might be more or less milk).
Put into a container and freeze. During the freezing process I mixed it a couple of times to make sure ice particles didn't form.