Healthy Peanut Butter and Jelly Ice Cream
I think it’s quite obvious… I like looove peanut butter! As proof, I’ll tell you about my PB-filled week:
It began Monday, when I made the Peanut Butter Protein Balls I love so much.
On Tuesday, I halved my Peanut Butter Oatmeal Cookie recipe (for my thighs’ sake) and ate it in cookie dough form.
On Wednesday, I enjoyed the PB and Maple Bagel Spread.
On Thursday, I craved my PB and Chocolate Rice Krispy Treats, but sadly, I was out of chocolate protein powder…
So, what did I do to make up for the missing krispy treats?
I made a batch of yummy, healthy, bone-strengthening goodness (read nutrition info below)
It’s the most creamy, sweet, healthy ice cream ever. I also may have splurged last week and bought a few things… one of them being an ice cream maker (yes, I’m a shopaholic, but that is besides the point). I thought making ice cream would be easy, you just dump a bunch of ingredients into the machine and… BAM! It’s ice cream! Right? Uh, no… totally wrong.
Let’s start from the beginning: the tiny fridge in my room is not big enough to fit my ice cream maker’s freezer bowl, so I had to use the dorm’s common refrigerator. I put my bowl there, and came back 24 hours later (don’t worry, no one vandalized the bowl, just keep reading). I stirred some unsweetened vanilla soymilk together with whey protein concentrate and dried nonfat milk to make a “cream” replacement, then I added 1/4 cup of peanut butter. The instructions say to chill the mixture overnight, but I skipped this step due to overwhelming excitement from the new product. I grabbed the freezer bowl from the common freezer and ran back to my room to use immediately (I followed that portion of the directions!), poured in the “experiment mixture” and turned the machine on. While it was churning, I could see ice cream chunks forming. I took a spoon and scooped out a little to taste… BLEGH!! What is that?!? Long story short, it tasted fishy, the peanut butter wasn’t as dominant as I’d hoped. Wonder why it was fishy? I placed my freezer bowl in the common freezer between someone’s salmon filets and frozen shrimp! Somehow the fishiness was transferred onto my freezer bowl and tainted my ice cream–so just a fair warning to you all, be careful where you put your ice cream maker bowl!
This was delicious! In the first bite you are instantly hit with a strong peanut butter flavor, and the sweetness from the fruit and jam are just spectacular. It is a classic childhood treat with a healthy makeover. I would love to make popsicles out of this, but I don’t have a popsicle mold!
PB and J Ice Cream: this is made without eggs (I know, it sounds weird… eggs in ice cream? But yes, many ice cream companies use egg yolks to achieve a creamy texture the cheapest way possible. Many recipes use 5-6 yolks for a batch that serves 5-6. One yolk per serving!). Although egg yolks are rich in vitamins and minerals, they are just like any other food: good in moderation! (And I don’t believe that 5-6 yolks in a small batch of ice cream is “moderation” since it is impossible to have only one cup). Also, in the ice cream making process, some of the egg proteins are denatured.
Haagen Dazs: for 3/4 cup, this ice cream will gladly hand over almost half of your daily cholesterol intake! Tsk tsk…
4) Vitamin D and Calcium: