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.
- 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
- 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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