Peanut Butter Apple Pie Ice Cream
Sweet, creamy delicious and loaded with fresh apples, this No Churn Peanut Butter Apple Pie Ice Cream is a must try!
Equipment
- 1 Bread Pan
Ingredients
- 2 JAZZ apples peeled and diced
- 1 tbsp salted butter
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 2 tsp cinnamon
- 13 1/2 oz room temp reduced fat canned coconut milk shaken
- 1/2 cup reduced fat creamy peanut butter
- 2 tsp vanilla extract
- 1/4 teaspoon salt
- 3 whole reduced fat graham crackers broken up into pieces
Instructions
- In a medium skillet, combine the apples, sugars, butter, and cinnamon over medium-low heat.
- Cook and stir for about 10 minutes until the apples have softened and released their juices. Cool completely, then chill thoroughly in the fridge.
- While the apples are cooking, make the ice cream base by getting out your food processor and adding the peanut butter, coconut milk, vanilla extract and salt. Blend until smooth.
- Pour the ice cream base into a bread pan or freeze-safe container. Place in the freezer.
- Freeze ice cream base no longer than 15 minutes. Remove from freezer and mix in apples and graham cracker crumbs, reserving a few tablespoons for serving.
- Place back in the freezer.
- The edges will start to freeze first and you will want to stir every 15 minutes in to ensure an even creamy texture. Do this at least 3 times.
- Your Peanut Butter Apple Pie Ice Cream will be ready to enjoy in about 3 hours.
- Sprinkle with cinnamon and remaining graham cracker crumbs.
- Serve with JAZZ apple slices.
Notes
Feel free to substitute peanut butter for your favorite nut-butter or nut-free butter.
Nutrition
Calories: 174kcalCarbohydrates: 19gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 3mgSodium: 217mgPotassium: 145mgFiber: 2gSugar: 9gVitamin A: 62IUVitamin C: 2mgCalcium: 14mgIron: 0.4mg
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