- 3 cups strawberries
- 2 tablespoons honey
- 3/4 cup evaporated milk
- 2/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Puree strawberries and honey in a food processor until smooth.
- Slowly whisk milk and peanut butter together in a bowl until smooth; add vanilla and stir. Spoon the peanut butter mixture evenly into the bottoms of 12 silicon muffin cups; top each with a portion of the strawberry puree.
- Put 'cups' in freezer until frozen through, about 4 hours.