Peanut Butter & Jelly Protein Ice Cream

This one is for the kids (or kids at heart like me.) It tastes just like a PB&J sandwich...

Shelly's Peanut Butter & Jelly Protein Ice Cream

1 cup (plus 1/4 cup) Vanilla Soy Milk (or Regular Milk), divided use
2 scoops Vanilla Protein Powder
2 Tablespoon Powdered Peanut Butter (Chike, PB2, etc.)
1 Tablespoon Sugar Free Torani Syrup (any flavor, I used SF Vanilla)
2 Tablespoons Peanuts, chopped
1 Tablespoon Smucker's Sugar Free Strawberry Sauce or Strawberry Simply Fruit, nuked

Mix 1/4 cup Soy milk and PB2 Powdered peanut butter together to reconstitute it. Mix together remaining milk, protein, syrup, and reconstituted PB 2 peanut butter. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. Pour into ice cream maker. Follow your machine's instructions for freezing. 1 minute before done add the peanuts. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so. Top with strawberry sauce for PB&J.

Highlights of the day:

* Got to spend some time with an old friend and her daughter. It was her daughter's birthday. She loves to cook so I bought her this.

A little former teacher hint: children will eat anything thing they have a hand in preparing. I had kids eating all sorts of things they made in my class and Mom's saying, "OMG she would never eat that if I gave it to her." It really was just because they took part in the process.

Children are multi sensory learners. With cooking they get to use all of their senses touching, tasting, feeling, smelling, and listening. There's so much for children to learn in the kitchen...

Reading and following a recipe
Vocabulary: saute, chop, dice, dash, grate...
Math: addition, sequencing, fractions, measuring, temperature, time...
Motor skills: scrubbing veggies, pouring liquids, beating eggs, cutting, mixing...
Science: melting, rising, freezing, dissolving, chemistry, physics, cause & effect...
Cultural awareness
Learning family history
Making fun childhood memories
but I think the most important reason to cook with kids is that it lays the groundwork for nutrition awareness which will hopefully start those healthy eating habits early.

* Watching a mini Jane Austen marathon today. The ultimate of chick flicks.

* I made a killer casserole side dish to go with a Roast Chicken I'm making tonight for dinner. I'll post the food porn tomorrow.

Listening to: I almost hate to admit it (guilty pleasure) NKOTB "Summertime" on repeat. You know I'm a ex-NYer Long Island born and raised baby so I get a thrill when they say "Jones Beach 1988 c'mon" in the beginning of the song and ummmm yum Joey McIntyre = total hottie. I wasn't a fan as a teen. My crowd beat up NKOTB fans ;) only joking... sort of.


Sara said...

I'm going to the NKOTB concert at the Xcel Center in St. Paul on October 21st!! And hopefully the best friend won't keel over when she sees Joey Mac in person. Not even kidding. That's why *I* am driving, lol!

GastricGirl said...

I absolutely love the PB2! I just got a case and am sharing it with my WLS sisters that live nearby. :)
Thanks so much for all the recipes.. I look forward to reading your site daily!

denise said...

Just a quick question about your ice cream. I have the same ice cream maker that you use, but when i put my ice cream into a container to freeze, it is so airy and yours looks so dense. After i leave it in the freezer for hours, when i scoop it out, it's not dense, but very airy. Is yours dense? What do you think would cause this? it looks creamy in the ice cream maker, i'm confused. the flavors are great though! And you look so stylish on your new bike! way to go!

Michelle "Shelly" said...

sara: He is swoon worthy for sure! Have fun!


gastricgirl: it's great stuff that PB2!! I try and come up with a few more uses for us.


Denise: Well hmmm it's pretty airy. I use the aerolatte to make the milk double almost in size but when I freeze it to scoopable it ends up the texture of regular ice cream. Texture usually has to do with fat content (so type of milk) or too much water (from fruit additions/or lack of fat in the milk).

Hope this helps,

Anonymous said...

OMGOMGOMGOMG!! Uhhhh, we were really jonesing for some Peanut Butter Ice hubby who has the surgery 2 weeks ago, tried to convince me that it was ok to have the regular kind...silly boy. I told him that if he ate it, he would dump for sure. This REALLY hit the spot. I am gonna try it with soy milk next time. Thanks so much for all the recipes you post. They are fantastic!!

Bonnie S. said...

Oh my this is a yummy recipie! I just got my ice cream maker this month, almost a year out... wishing I had gotten it ages ago, this rocks!

You've really shown me that there is definatly some good eating to be had after WLS <3 Thank you!