PEANUT BUTTER CUP
Yield Portion Size
| 2-1/2 cups |
Chocolate ice cream
|
| 1/4 cup |
Ice, crushed
|
| 2 oz | |
| 2 tbsp |
Natural peanut butter
|
| 1-1/2 oz |
Chocolate liqueur
|
| 1 tbsp |
Salted peanuts
|
| 1 tsp |
Chocolate covered peanuts, chopped
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 182 mg | 18% |
| Carbohydrate | 72 g | 24% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 37 g | 56% |
| Iron | 2 mg | 12% |
| Potassium | 419 mg | 0% |
| Calories | 690 kcal | 35% |
| Sodium | 231 mg | 10% |
| Protein | 12 g | 25% |
| Polyunsaturated Fat | 3 g | 16% |
| Saturated Fat | 17 g | 87% |
| Sugars | 59 g | 6% |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 1 mg | 2% |
| Vitamin A | 688 iu | 14% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine vanilla ice cream, crushed ice, J. Hungerford Smith Old Fashioned Chocolate Fudge or FulFlavor Chocolate Fountain & Shake Syrup, peanut butter and chocolate liqueur in blender. Blend until smooth.
-
Step 2
Add salted peanuts and pulse 3-4 times, leaving peanuts chunky.
-
Step 3
Top with Reddi-wip and chopped chocolate peanuts.
-
Step 4
Serve immediately.
-
Step 5
VARIATION -- Add 1 tbsp. J. Hungerford Smith FulFlavor Chocolate Fountain & Shake Syrup to the top of each glass and run a knife through to swirl into each drink.
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