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Peanut Butter Jelly Ice Cream


  • 1 cup whole milk
  • ½ cup Strawberry & Cream Protein Shake
  • 1/4 cup packed brown sugar
  • 1/2 tsp. salt
  • 1 large egg lightly beaten
  • 2/3 cup creamy peanut butter
  • 2 cups heavy whipping cream
  • 2 tsp. vanilla extract
  • 1/2 cup sugar-free strawberry jelly


  1. In a large heavy saucepan, heat the protein shake, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
  4. When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.

Nutritional Information

Calories: 297 Carbs: 19g Sugars: 5.5g Fat: 23g Protein: 9.1g