Peanut Butter & Jelly Ice Cream
Peanut Butter & Jelly Ice Cream
A nostalgic, bariatric-friendly Ninja Creami recipe with creamy peanut butter flavor, sweet strawberry jelly swirls, and optional graham cracker crunch.
Equipment
- Ninja Creami ice cream maker
Ingredients
- 1/2 cup Cottage cheese, fat-free
- 1 cup Water Can substitute any type of milk for increased calories and protein
- 8 grams Vanilla sugar-free pudding powder
- 2 tbsp PB powdered peanut butter
- 2 tbsp Sugar-free Smuckers strawberry preserves
- Artificial sweetener of choice (to taste, I use 1 tbsp, but I like it sweet)
- Pinch of salt (optional)
- 1 tbsp Graham cracker pieces (optional)
Instructions
- Combine all ingredients in Ninji one-pint container and mix well with submersion blender. Freeze for 24 to 48 hours.
- Spin on "light" setting in Ninja Creami. Re-spin one or two times untill desired texture is obtained. Dig hole in center of container and add optional graham cracker pieces prior to final spin.
- Re-freeze unused portion and re-spin when ready to eat.
Freezing for 48 hours or longer results in a firmer, more scoopable texture and requires fewer re-spins.
Nutritional information is for the entire container and does not include optional ingredients. Adjust nutritional information accordingly if less than the entire container is eaten.