19 September 2011

Nutter Butter {fake} Ice Cream

Okay, so I am so totally jealous of many of you.

I keep seeing all sorts of posts filled with delicious Fall foods: pumpkin, cinnamon, apple. There are daily mentions of Pumpkin Spice Lattes and cooler weather and rain.

Yes, where I live, Starbucks is selling their Fall lineup of drinks and I couldn't find a pair of sandals in the stores if my life depended on it. But, here outside Sacramento, this is the weather forecast for this week:

Needless to say, any Pumpkin Spice Latte I order will be iced.

It's September and Fall starts in a few days. I want to bake pumpkin bread and apple pie and make soup for dinner. But, after standing in the pick-up line at school or sitting at soccer practice in 90 degree heat, all I want to eat is ice cream.

So I made some for you. In case you live in a place like here or Arizona, where Fall doesn't follow a calendar.

All summer I kept seeing recipes for two-ingredient ice cream (the two ingredients being fresh whipped cream and sweetened condensed milk). I was trying to think how to make such an ice cream with lower-fat ingredients so wouldn't eat an entire container of full-fat ice cream all by myself. That's when I thought of Cool Whip, because it comes in a fat-free version.

{Yes, I eat (and like) Cool Whip. Sometimes. I mean, I prefer the real thing, but occasionally I want an easy alternative.}

So I made two-ingredient ice cream with fat-free Cool Whip and fat-free sweetened condensed milk. Then I added some Nutter Butters because all that fat-free cancels out any other fat and calories in any mix-ins. It's a scientific fact. I think I read it somewhere.

Print Friendly and PDFNutter Butter {fake} Ice Cream
Recipe by Crazy for Crust

1 8-ounce container Cool Whip whipped topping (I used fat-free)
1 14-ounce can sweetened condensed milk (I used fat-free)
1 teaspoon vanilla
8 Nutter Butter cookies, coarsely chopped (feel free to substitute your favorite cookie)

Add Cool Whip, sweetened condensed milk, and vanilla to a Tupperware container. Stir until combined. Fold in chopped cookies. Cover and freeze until hardened, about 4 hours or overnight.

Yield: about 6 servings

Someday it will finally cool off. The leaves will drop and I will complain about raking. Then it will rain for 3 straight months and I'll long for summer. But right now, some consistent 80 degree days would be awesome. Until then, it's ice cream for me!


This recipe may be linked with:
MondayMingle Monday (Add a Pinch), Joy of DessertsTuesday2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Totally Tasty Tuesdays (Mandy's Recipe Box). WednesdayCast Party WednesdayMade It On Monday (Lark's Country Heart), This Chick Cooks.  ThursdaySweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). FridaySweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). SaturdaySweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). SundayA Well-Seasoned Life,Sharing Sundays (Everyday Sisters)

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At September 19, 2011 at 9:15 PM , Blogger Joy @ Joy Of Desserts said...

We've had crazy weather all summer, here in California. Today was too hot, and the weather man predicts fog and rain for tomorrow. I'm still in the mood for ice cream, but I'm sure ready for fall weather too. :-)

At September 19, 2011 at 9:42 PM , Blogger Kristin said...

That looks terrific! I totally feel you on the weather thing. Only...the complete opposite. I went to southern CA this past weekend (from where we currently live in Alaska) and I was amazed that weather could be warm. period. We're hitting 52 degrees this week. I'm quite jealous of you :)

At September 20, 2011 at 7:12 PM , Blogger Dorothy @ Crazy for Crust said...

Oh I don't envy you...any extreme is not for me. My fingers and toes would be blue year round up there!


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