🍨 Three Ingredient Peanut Butter Ice Cream 🍨 with PB&J Ice Cream Sandwiches


🍨 Three Ingredient Peanut Butter Ice Cream 🍨 with PB&J Ice Cream Sandwiches

I’ve been seeing so many lovely images of homemade ice cream, I had to try to make some this weekend. I don’t have an ice cream maker, but why let that stop me? 😉 After all, a traditional banana ‘nice’ cream base doesn’t need churning or much freezer time. Add a little yogurt and some peanut butter powder for creaminess, and you’ve got a treat that no one will know is actually pretty healthy too.

This peanut butter ice cream is really versatile! Stir in fruit for a PB&J experience, or use half cocoa powder and half PB powder, or add in chopped peanuts and mini chocolate chips. Use vegan yogurt if you want to avoid dairy, or even coconut cream. You might need to add a little more PB powder to achieve the same consistency, but the flavor is still terrific!

In addition to portioning out some of the ice cream into cups for snacking, I also used some to make PB&J Ice Cream Sandwiches, using half of this recipe:


(Now that I’ve found healthier ways to enjoy a favorite childhood treat, I think I’ve become a little obsessed with PB&Js…)

Three Ingredient Peanut Butter Ice Cream
(c) 2016 Lauren Bradford (aka The Food Puzzler)

Prep time: 5 minutes
Freezer time: 10 minutes
Yield: 1 cup


1 medium ripe banana
1-5.3oz container plain yogurt
4 tablespoons peanut butter powder


1. Place all ingredients in a food processor and pulse until thoroughly combined and smooth.

2. Transfer to a freezer-safe container or sandwich between your favorite cookie or treat, and freeze for 10 minutes.

If serving, then serve for immediate enjoyment as this ice cream gets as gooey as its traditional counterparts. These store in an airtight container in the freezer for up to a month.


Bright Berry Summer Tartlets


Driving home from work, munching happily on the couple of Blueberry PB&J Bites I saved for an early evening snack, I realized that these would make a neat cookie sandwich with a little fruit sorbet, or an equally cute little fruit tartlet with yogurt and fresh berries.

Anticipating another post-work treat, I couldn’t wait to try it out, so I rerouted to the store and got an orange and a small tub of plain yogurt (thanks to Summer, there’s plenty of berries at home). Some wonderfully fragrant zest and juice later, and the Bright Berry Summer Tartlets were born!

Start by rinsing and zesting your orange (if you don’t have a zester, use a vegetable peeler to take only the orange part of the rind, and chop it up). Then, peel the orange and squeeze the juice from 3-4 pieces into your yogurt (chop the remaining orange slices for garnish or do what I did and enjoy the rest of the orange as you assemble 😉).

Next, take half of a batch of Blueberry PB&J bites, based on the basic version listed here:


Lay them on a platter, and divide the contents of the yogurt mixture to spread over the tops. Garnish with the zest, berries and/or berries & chopped orange.

These little bites are crunchy, sweet, savory and bright with a tangy citrus finish. Enjoy!