Peanut Butter Jelly Ice Cream
Ingredients
- 1 cup whole milk
- 1/2 cup Premier Protein Strawberries & Cream Protein Shake
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1 large egg lightly beaten
- 2/3 cup creamy peanut butter
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup sugar-free strawberry jelly
Instructions
- In large, heavy saucepan, heat milk, protein shake, brown sugar and salt until bubbles form around sides of pan. Whisk small amount of hot mixture into egg. Return to pan, whisking constantly.
- Cook and stir over low heat until mixture thickens and coats back of spoon. Remove from heat; whisk in peanut butter. Quickly transfer to bowl; place in ice water and stir 2 minutes. Stir in cream and vanilla. Press wax paper onto surface of custard. Refrigerate several hours or overnight.
- Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer’s directions.
- When ice cream is frozen, spoon into freezer container, layering with jelly; freeze 2-4 hours before serving.
Notes
Nutritional information per serving: 271 calories; 23 g total fat; 11 g saturated fat; 0 g trans fat; 72 mg cholesterol; 205 mg sodium; 13 g total carbohydrates; 1 g dietary fiber; 8 g total sugars; 6 g protein.