Peanut Butter Jelly Ice Cream

Recipe Info

Yield:12 servings
Calories:271

Nutrition

Primary Nutrition Facts Table
Amount Per Serving
%Daily Value*
Total Fat 23g 25%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 205mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 6g 13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe Info

Yield:12 servings
Calories:271

Ingredients

  • 1 cup whole milk
  • ½ cup Strawberries & 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

Directions

  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.