*** WARNING *** This ice cream lasted approximately two days in our house.  I’ve actually been afraid to make ice cream for fear that I will eat as much of it as I did of this.

No custard base to mess with and a “lower” fat option for ice cream!

Peanut Butter and Chocolate Chip Ice Cream

  • 1 egg OR 1/4 cup egg beaters
  • 1/2 can fat-free sweetened condensed milk
  • 1/2 cup peanut butter
  • 1/8 cup sugar
  • 1/8 cup unpacked brown sugar
  • 4 ounces heavy cream
  • 4 ounces skim milk
  • 8 ounces fat-free half and half
  • 1/8 tsp. salt
  • 1 Tbsp. vanilla extract
  • 1/8 to 1/4 cup mini chocolate chips

Whisk together egg beaters and sweetened condensed milk in a large bowl.   To that add sugar, brown sugar, and peanut butter, and mix well.  Once incorporated, add the heavy cream, milk, half and half, salt, and vanilla extract.

Chill mixture in the refrigerator for about four hours then freeze following the directions for your ice cream maker.  During the last 5 minutes of mixing, add the chocolate chips.

Adapted from Doc Wilson’s Ice Cream; Found at: Proceed With Caution

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