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Peanut Butter Ice Cream {Low Fat}

Lowfat Peanut Butter Brown Sugar Ice Cream with PB2

I am a peanut butter fanatic. For as long as I can remember, I have cherished the taste of peanut butter. Peanut butter and jelly sandwiches were my favorite snack growing up … until as a teenager, I noticed I was putting on some weight. I asked my mom (the dietician) for some help and she gave me some materials to help me form a plan to get to the weight I wanted to be. That was when I checked just how many calories were in my favorite “little” snack, and decided that my beloved peanut butter just wasn’t fitting into my plans. I didn’t totally give up on my favorite snack, but I didn’t eat it very often anymore.

Many years have passed and my passion for peanut butter has not faded, but I still want to keep myself at a healthy weight, so I still take care to limit how much of my beloved peanut butter I put into my body. My son shares my fondness for peanut butter, especially when it’s paired with chocolate.

Recently a friend told me she’d tried PB2, a powdered form of peanut butter that has had 85% of the fat taken out. I was suspicious and checked, but they don’t use nasty chemicals or preservatives. It’s simply peanuts, without (most of) the fat. I thought I should try it in one of my favorite ice creams: the decadent peanut butter swirl ice cream from Saveur.

To lighten it up, I used PB2 in place of most of the peanut butter, I skipped the swirl part, swapped out the milk and a cup of the whipping cream for fat free half and half and replaced the 3/4 cup of white sugar with 1/2 cup of brown sugar. The result is a rich, decadent-tasting ice cream that has a LOT less fat (about 30% of the calories from fat, which is a good guideline to stick to in general) and a yummy peanut butter taste. Add a few peanuts on top and a bit of chocolate syrup and I’m in heaven. And I don’t even have to feel guilty about it!

Lowfat Peanut Butter Brown Sugar Ice Cream (with the magic of PB2)

Peanut Butter Ice Cream {Low Fat}

Adapted from Saveur.com’s Peanut Butter Swirl Ice Cream.

Note: there are 2 cups total of fat free half and half in the recipe … I separated them in the ingredient list to make it easier to follow the directions.

  • 1 cup fat free half & half
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup PB2 powder
  • 1 Tablespoon natural peanut butter
  • 1 cup fat free half & half
  • 1/2 cup heavy whipping cream
  • 2 tsp. vanilla extract

Directions:

In a saucepan, stir together 1 cup of the fat free half & half with the brown sugar and cook over medium heat just until hot. While the milk and sugar are cooking, in a small mixing bowl, beat the eggs till they are fluffy and a consistent yellow (that is, no blobs of egg white floating about).

In a slow stream, add the hot cream mixture to the eggs, whisking or beating constantly as you do. Beat them a little more just for spite, then put the saucepan back on the burner and heat at medium-low heat, whisking constantly, until it is thick enough to coat the back of a wooden spoon, about 5 minutes.

Remove  the pan from the heat and mix in the PB2 and the peanut butter using your mixer. Whisking the custard well while it is cooking helps keep the lumps out, but if you see any lumps in your custard, strain them out. If not, just let it set for a few minutes to cool, then beat in the cream and vanilla. Cover and refrigerate until cold, 6–8 hours, then put it in your ice cream maker and freeze into creamy wonderful deliciousness. I like to add a little drizzle of chocolate syrup and a few roasted peanuts on top, but just a little … I didn’t want to spoil all the work I’d done to lighten up my peanut butter treat.

Lowfat Peanut Butter Brown Sugar Ice Cream (with the magic of PB2)

This post is an #icecreamlove post powered by Linky Tools

Click here to see all the other wonderful ice creams everyone is making this month …

This recipe was also shared at Melt in your Mouth MondaysMakin’ you Crave Mondays, Totally Tasty Tuesdays, Cast Party Wednesday, It’s a Keeper Thursday, Thursday’s Treasures,  Tastetastic Thursday, and Fit & Fabulous Fridays.

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19 responses

  1. I am a huge PB fan also, and love the thought of this lighter version. Can PB2 be found anywhere?

    June 11, 2012 at 9:31 am

  2. This looks so good Ann! My kids love peanut butter! Perfect timing too cuz I have homemade chocolate syrup in the fridge! Question….what is PB2 and do I have to use it?
    Thanks! :)

    June 11, 2012 at 2:14 pm

    • Ann

      Hi Donika! PB2 is a powdered form of peanut butter with 85% of the fat removed. You can use regular peanut butter instead, but the ice cream won’t be as low in fat. It will still be good, though, I promise.

      June 11, 2012 at 2:35 pm

      • Thank you Ann! That’s good to know, I probably won’t be able to get my hands on it anytime soon, I guess I will stick to regular peanut butter! Can’t wait…I like you, grew up with peanut butter and love it! :)

        June 11, 2012 at 7:38 pm

  3. I love the contradictions in terms of icecream and low fat. Of course I had to check it out and this one gets my thumbs up.

    June 11, 2012 at 8:55 pm

    • Ann

      Thank you Bam. :)

      June 12, 2012 at 7:07 am

  4. Pingback: Peanut Butter Ice Cream (Low Fat) | Foodival

  5. This is a wonderful ice cream, Ann! beautifully displayed with those peanuts and the chocolate syrup…. yum

    Happy #icecrealmove!

    June 13, 2012 at 3:52 pm

    • Ann

      Thank you so much, Helena! It was a little like eating a peanut buster parfait … but with a lot less guilt!

      June 13, 2012 at 4:30 pm

  6. Pingback: Last Minute Menu Ideas for Dad « Celebrating Home with Karie Engels

  7. I love peanut butter. So glad you mentioned I could use regular peanut butter instead of the PB2. Being small town, I know I won’t be able to find it anywhere around here. And we’ve just started making ice cream last week. This is now on the list to try!! Thanks for sharing!

    June 15, 2012 at 8:56 pm

  8. bettyannq

    These pb ice cream photos are gorgeous! I want some right now! Thanks for sharing the pb ice cream love with us!

    June 18, 2012 at 12:46 pm

  9. this is the ultimate peanut butter ice cream! peanut butter flour rocks! :D

    June 21, 2012 at 11:41 am

  10. Ann

    Thanks everyone! I really wasn’t sure if the PB2 would give it the same luscious texture, but it turned out creamy and peanut buttery and wonderful, just like the “real” version of peanut butter ice cream.

    June 21, 2012 at 12:59 pm

  11. I definitely need to make this one for my kids! They LOVE peanut butter! Great recipe, Ann! Thank you for sharing on Fit and Fabulous Fridays!

    June 21, 2012 at 10:48 pm

  12. sounds great! I will have to keep my eyes peeled for P2B – never heard of it!

    July 11, 2012 at 3:03 pm

    • Ann

      Thanks Katrin! PB2 is an awesome way to lighten up your peanut butter creations … you can use regular peanut butter in its place if you can’t find it.

      July 11, 2012 at 3:12 pm

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