Thank you Jamie for jumping in! Yes. And allulose works the same as xylitol (you just have to use the larger amount as it’s less sweet than sugar. Xo!

I have been making this recipe for years and as long as you use xylitol sweetener it will not freeze hard. Every time I’ve made it it has stayed scoopable. Just be sure you don’t let your cat or dog lick your bowl when you’re done. Xylitol is harmful to dogs.

Swap out the whipped cream for coconut cream Karen! You do lose a bit of fluffiness (as coconut cream doesn’t quite fluff up as much when whipped), but I think you’ll find its still terrific 😉 xo!

Ooooh this sounds like a *brilliant* idea, thank you for sharing Elaine I’ll be trying it too!

I would add in POWDERED DEHYDRATED PEANUT POWDER. You can often find it in the health food and organic section of a supermarket. As the author stated adding in cocoa at the coconut heating stage, I would also add it then as it’s a powder. It doesn’t add in any extra fat. I use it in all kinds of recipes that call for peanut butter when I don’t want extra fat. Also, I think you inspired me to also try a pb & chocolate version, so thanks!

🙂