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.

Nutter Butter {fake} Ice Cream

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