Peanut Ice Cream Recipe

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Florence Vella of Linden, New Jersey has the scoop when it comes to dessert. With just a handful of ingredients and her ice cream maker, she churns out this creamy peanut butter concoction with a nutty crunch. You won't believe it's light.

This recipe is:

Healthy

Diabetic Friendly

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Peanut Ice Cream Recipe

Prep: 15 min. + chilling Process: 20 min. + freezing

Yield: 8 Servings

15 20 35

Ingredients

2 cups fat-free half-and-half
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup reduced-fat chunky peanut butter
1 envelope whipped topping mix (Dream Whip)
1 teaspoon vanilla extract

Directions

In a bowl, combine all ingredients. Cover and refrigerate for 1 hour. freeze in an ice cream freezer according to manufacturer's instructions. Allow to ripen in the ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving. Yield: 8 servings.

Nutritional Analysis: One serving (1/2 cup) equals 287 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 201 mg sodium, 45 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 fat-free milk, 1 fat.

Originally published as Peanut Butter Ice Cream in Light & Tasty June/July 2002, p53