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.
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min. + freezing
MAKES:8 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min. + freezing
MAKES: 8 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Peanut Butter Ice Cream in Light & Tasty June/July 2002, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 24, 2011

"So creamy and delicious, but I think I overindulged because it is labeled healthy."

Reviewed Sep. 19, 2010

"I've been looking for a peanut butter ice cream recipe, this recipe is perfect!"

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