Recipe: Apple Cinnamon PB Ice Cream Cups

Recipes
Apple cinnamon peanut butter ice cream cups stacked onto a plate. Behind are two jars of Crazy Richard's Natural No-Stir Peanut butter

This delicious recipe from Kaila at Healthy Helper is a cool, refreshing, kid-friendly, no-bake treat perfect for hot summer days.

Apple Cinnamon PB Ice Cream Cups

Serving Size:
makes 9 cups
Time:
2 1/2 hours (including 2 hours freeze time)
Difficulty:
Easy

Ingredients

  • 1 cup no sugar added apple cinnamon cereal, slightly crushed, plus optional 1/2 cup for topping as desired
  • heaping 1 cup zero-sugar vanilla yogurt
  • heaping 1/4 cup Crazy Richard’s No-Stir Natural Peanut Butter
  • 1/4 cup Crazy Richard’s 100% Peanuts Peanut Powder
  • 18 tsp (3/8 cup) unsweetened apple butter (2 tsp per cup)
  • -optional: for extra apple pie flavor, add ½ teaspoon of cinnamon or apple pie spice to the yogurt mixture before assembling.

Directions

  1. Add about 1 tablespoon of crushed cereal to each well of a silicone muffin pan, pressing gently to create an even base.
  2. In a medium bowl, mix together the greek yogurt, peanut butter, and peanut powder until smooth and thick.
  3. Spoon about 1½ tablespoons of the yogurt mixture over the cereal layer in each muffin well.
  4. Add about 2 teaspoons of apple butter to the center of each cup and gently spread it into an even layer.
  5. Sprinkle with a little extra crushed cereal, if desired.
  6. Freeze for at least 2 hours, or until completely firm.
  7. To serve, let the yogurt cups sit at room temperature for 10-15 minutes to soften slightly before enjoying

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