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Ingredients4 h 15 m servings 129
Original recipe yields 12 servings (12 'cups')
- Puree strawberries and honey in a food processor until smooth.
- Slowly whisk milk and peanut butter together in a bowl until smooth; add vanilla and stir. Spoon the peanut butter mixture evenly into the bottoms of 12 silicon muffin cups; top each with a portion of the strawberry puree.
- Put 'cups' in freezer until frozen through, about 4 hours.
- Cook's Notes:
- Swap the strawberry and honey mixture for 6 ounces melted chocolate to get a more-decadent treat. You could also add 1/2 teaspoon cinnamon and 1/4 teaspoon of cayenne pepper or chili powder for some heat to the chocolate.
Per Serving: 129 calories; 8.5 10.3 4.9 5 83 Full nutrition
ReviewsRead all reviews 2
Simple yet so amazing! This is a fun snack to whip up. I made this recipe using natural peanut butter and raw honey in extra large baking cups so I am able to pull one out of the freezer and sli...