Those who know me know that ice cream is my biggest weakness. As such, my dad gave me an ice cream machine for Christmas. Over the past few days, I have been experimenting with ice cream recipes. This is quite possibly the best recipe I have ever made. No joke. I used left-over Tiger Butter (a delightful treat my friend Amy introduced me to) and a peanut butter ice cream recipe from Cuisinart. However, I reduced the fat and calories and it is still amazing. Love.
Tiger Butter Peanut Butter Ice Cream
Makes about 16 ½ cup servings
1 1/8 cup creamy peanut butter (not natural because it will separate)
¾ cup granulated sugar
1 ¼ cup skim milk
2 cups fat free half and half
1 ½ tsp vanilla
6 oz chopped tiger butter (recipe below) or chopped peanut butter cups
- In a medium mixing bowl, blend together the peanut butter and sugar until combined.
- Add in the milk and blend on low until the sugar dissolves (about 1-2 minutes).
- Stir in half and half and vanilla.
- Turn on ice cream maker, pour mixture into maker and mix according to manufacturer’s instructions.
- When there are five minutes left in the cycle, add in the tiger butter or peanut butter cups. Let the machine finish its course and then serve. If you would like a more solid ice cream, put the cream in an airtight container and put in the freezer for up to 2 hours. Enjoy!
1 lb white chocolate, chopped
¾ cup peanut butter (crunchy adds a nice texture)
1 cup chocolate chips
- Butter a 10×15 pan or cookie sheet.
- Melt white chocolate in microwave on high, stirring frequently. Stir in peanut butter.
- Spread onto pan. Drizzle with melted chocolate chips.
- Drag knife through mixture to create marble effect. Let stand in refrigerator until set. Break into bite-sized pieces.
Ice Cream Nutrition Information
Calories=171; Total Fat=8.7g; Saturated Fat=1.9g; Cholesterol=2mg; Sodium=122mg; Total Carbohydrates=18.7g; Dietary Fiber=1.2g; Sugars=15.7g; Protein=5.8g