Peanut Butter Ice Cream

Diet.Chef's picture

Sep. 14, 2011


Vanilla 12 Ounce , frozen
Smooth peanut butter 1 Cup (16 tbs)
Graham crackers 4 , made



1. In a medium bowl, place the frozen dessert and allow it to melt completely

2. Add the peanut butter to the bowl and blend well

3. Prepare a loaf pan by fitting a sheet of plastic wrap into the 3 1/2 x 7 1/2 x 2 1/4-inch loaf pan. Press the wrap as close to the interior of the pan as possible to eliminate air bubbles

4. Fill the pan with the frozen dessert mixture. Press down to ensure that there are no bubbles

5. Cover the pan and set aside till required to chill


6. Spread the cracker crumbs on to the wax paper sheet

7. Life the chilled ice cream block of frozen dessert from the pan by lifting the edges of the plastic wrap

8. Peel off the plastic wrap

9. Press the crumbs with your hands onto the ice cream block till they adhere to the block

10. Wrap the block again in moisture- and vapor-proof wrapping

11. Return to freezer and freeze until firm.


12. Carefully transfer the ice cream to a serving dish.


13. Cut into 8 slices and serve 2 slices to a plate

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 682Calories from Fat 279

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 399 mg16.63%

Total Carbohydrates 37 g12.3%

Dietary Fiber 4 g16%

Sugars 18 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet