Rating: 4 stars 4
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My kids love making these with me and definitely enjoy eating them later in the day! Definitely not your old-school PB-and-J!

Recipe Summary

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
12
Yield:
12 'cups'
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Puree strawberries and honey in a food processor until smooth.

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  • 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.

Tips

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.

Nutrition Facts

129 calories; protein 4.9g; carbohydrates 10.3g; fat 8.5g; cholesterol 4.6mg; sodium 83mg. Full Nutrition
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