Ingredients
2 C NF Dry Milk Powder
1/4 C- FF Non Dairy Creamer
1/2 C granular Splenda
1 3/4 C cold water
6 T - RF peanut butter
1 tsp vanilla extract
1/4 C mini chocolate chips
2 T (1/2 ounce) chopped dry-roasted peanuts
In a large bowl, combine dry milk powder, dry coffee creamer, Splenda, and water. Add peanut butter and vanilla extract. Mix well to combine, using a wire whisk. Pour mixture into chilled canister of ice cream maker.
Process according to the manufacturer's directions. When mixture is at soft-serve stage, add chocolate chips and peanuts, process for 1 minute longer.
Serve at once or spoon mixture into a covered container and freeze for up to 8 hours.
