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Peanut Butter & Jelly Ice Cream

dairy ice cream parlor 001Ingredients

  • 1 1/2 cups Rutter’s reduced-fat (2%) or low-fat (1%) milk*
  • 3 Tbsp sugar
  • 2 Tbsp grape fruit spread or jam
  • 2 Tbsp creamy peanut butter (no added salt or sugar)
  • 1 1/2 tsp vanilla extract

Add all ingredients to the container end of an ice cream “ball.” (Seehttp://icecreamrevolution.com.) Add ice and rock or Kosher salt to the other end, per “ball” instructions. Toss the “ball” around for 20 minutes, or per instructions, scraping down sides after 10 minutes. Scoop and enjoy. Sprinkle with chopped unsalted peanuts, if desired.

*For a creamier consistency, use reduced-fat (2%) milk. For a sorbet-like consistency, use low-fat (1%) milk.

Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook

Nutritional Facts

Using 1% Milk: 
Calories: 270
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 10 mg
Sodium: 170 mg
Calcium: 25% Daily Value
Protein: 11 g
Carbohydrate: 37 g
Dietary Fiber: 1 g

Using 2% Milk:
Calories: 280
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Sodium: 150 mg
Calcium: 20% Daily Value
Protein: 10 g
Carbohydrate: 36 g
Dietary Fiber: 1 g

Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook