Homemade peanut butter ice cream

Peanut Butter Ice Cream

Do you still love to make your own homemade ice cream? Here’s one to try on a hot summer day!

1 1/3 cups nonfat dry milk powder

1/4 cup fat free non dairy creamer

1/2 cup Splenda Granular

1 1/2 cups cold water

1 teaspoon vanilla extract

1/4 cup mini chocolate chips

1/4 cup chopped dry-roasted peanuts

In a large bowl, combine dry milk powder, dry coffee creamer and Splenda. Add water and vanilla extract. Mix well to combine, using a wire whisk. Pour mixture into chilled canister of ice-cream maker. Process according to the manufacturers directions. When mixture is at soft-serve stage, add chocolate chips and peanuts and process for 1 minute longer. Spoon mixture into a covered container, freeze for 30 minutes, then serve or spoon into individual freezer containers and freeze for up to 1 week. Makes 4 ( 1/2 cup) servings.

•Each serving equals: 177 calories, 5g fat, 10g protein, 23g carbs, 227mg sodium, 308mg calcium, 1g fiber; Diabetic Exchanges: 1 Fat Free Milk, 1 Fat, 1/2 Carb; Carb Choices: 1 1/2 .