Indulge in a dreamy dessert that’s both satisfying and slightly healthier than your average ice cream. This no-churn peanut butter cheesecake ice cream is simple to make and packed with flavor, perfect for a warm day or a sweet craving!
Ingredients
- 1 cup of creamy peanut butter
- 8 oz of cream cheese, softened
- 1 cup of low-fat Greek yogurt
- 1/2 cup of honey or maple syrup
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 cup of milk (or a milk alternative)
- 1/2 cup of crushed graham crackers (optional, for texture)
Instructions
- Prepare the Base:
- In a large mixing bowl, combine the softened cream cheese and peanut butter. Beat until smooth.
- Add the Greek yogurt, honey or maple syrup, vanilla extract, and salt. Mix well until all ingredients are fully incorporated.
- Blend in the Milk:
- Gradually add the milk, stirring constantly until the mixture is smooth and creamy.
- Freeze the Mixture:
- Pour the mixture into a freezer-safe container.
- If using, gently fold in the crushed graham crackers for added texture.
- Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm.
- Serve:
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
- Scoop into bowls and enjoy!
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
| Nutrient | Amount |
| Calories | 270 |
| Total Fat | 17g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 220mg |
| Total Carbohydrate | 23g |
| Dietary Fiber | 2g |
| Sugars | 17g |
| Protein | 7g |