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Peanut Butter & Jelly Ice Cream

After my fictitious rant of the Whopper Jr. for April fools, I nearly forgot about the greatest holiday of the year: National PB&J Day! Yes, April 2nd is National Peanut Butter and Jelly Day. If you’ve already enjoyed a PB&J today then congratulations. If not, then you need to get up and make one – immediately. Why? Because you’ll be Saving The World of course. I chose to drink my PB&J today rather than chew it, although I did use a spoon… Now that I think about it, ice cream doesn’t seem to be solid, liquid or gas. It must be a plasma. Yea, that seems right.


1 banana, frozen
1 cup frozen strawberries (or grapes or peaches)
1/2 cup cottage cheese (no salt added)
1 scoop protein powder (optional, strawberry or vanilla works best)
1/4 cup peanut flour or 2T peanut butter
1T jelly of your choice to match fruit above (optional, for extra sweetness)
splash of soy or skim milk


1. To prepare the frozen banana, remove the peel and freeze in plastic wrap overnight. If you want to freeze your own strawberries, wash them well and cut out the stem before freezing in a sealed bag overnight.

2. Break up the banana into a few chunks and add it to your blender. Then add the cottage cheese, peanut flour (or peanut butter), protein powder and strawberries (or other fruit), followed by a splash of milk (~ 2-3 tablespoons). Turn on the blender. If you have a Vita-mix then congratulations, this will be a piece of cake! Otherwise you will have to stop your blender a few times and use a large spoon to mix the ingredients around. Blend until a thick and creamy puree is achieved. Use milk as needed to aid in the blending but keep in mind that the more milk you use the thinner it will get.

3. Serve in a large glass or mug. Sprinkle cereal, almonds or peanut-butter-filled pretzels on top and eat with a spoon.

Additional Info:

Thanks for the reminder fellow PB addict!