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Peanut Butter & Jelly Ice Cream


  • ½ cup ice cubes
  • 1 packet Swiss chocolate pudding mix
  • 6 oz. plain soy milk
  • 1 peanut butter and jelly bar
  • ¼ tsp. vanilla extract
  • 1 packet Splenda, Equal or Truvia


Place ice cubes in a blender and use “crush” setting.

Add the rest of the ingredients; blend until mixed.

Freeze for 15 minutes; serve.

You can substitute a Rocky Road bar for the peanut butter bar, if desired.

Nutritional Facts

  • Calories 250
  • Protein 30g
  • Carbohydrate 22g
  • Fat 8g
  • Fiber 1g
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