PEANUT BUTTER COOKIE DOUGH SHAKE
Yield Portion Size
1 portion
(1 beverage)
| 7 oz |
Vanilla ice cream
|
| 4 oz |
Milk - 2%
|
| 3 oz |
J. Hungerford Smith® Peanut Butter Topping
|
| 1 oz | |
| 2 oz |
Ready to eat chocolate chip cookie dough
|
|
Maraschino cherry, for garnish
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 418 mg | 42% |
| Carbohydrate | 130 g | 43% |
| Cholesterol | 110 mg | 37% |
| Total Fat | 87 g | 134% |
| Iron | 1 mg | 8% |
| Potassium | 656 mg | 0% |
| Calories | 1402 kcal | 70% |
| Sodium | 740 mg | 31% |
| Protein | 24 g | 49% |
| Polyunsaturated Fat | 2 g | 11% |
| Saturated Fat | 28 g | 141% |
| Sugars | 77 g | 8% |
| Dietary Fiber | 5 g | 20% |
| Vitamin C | 1 mg | 2% |
| Vitamin A | 1084 iu | 22% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine ice cream, milk, peanut butter and caramel toppings and cookie dough in a blender; puree until smooth.
-
Step 2
Serve in large chilled glass. Top with Reddi-wip and cherry.
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