Peanut Butter High Protein Ice Cream — No‑Churn, Try Tonight

Creamy, peanut-forward, and surprisingly high in protein — this Peanut Butter High Protein Ice Cream tastes indulgent but fuels recovery. I developed this recipe while testing high-protein desserts for busy clients and refined it during nights in a small test kitchen. After testing the base 12 times and swapping proteins, fats, and freeze times, this version gives a smooth texture without an ice cream machine and a clean peanut flavor that doesn’t freeze rock-hard.

This recipe is fast to mix, freezes reliably, and scoops like a soft-serve after a short rest. If you want a chocolate swirl, try it with dark chips or our easy chocolate-peanut-butter rice for a playful crunch that complements the peanut butter. Read on for exact measurements, technique notes, and protein-forward serving ideas.

Why This Recipe Works

A blend of Greek yogurt and protein powder creates a stable, creamy base that resists large ice crystals.
Natural peanut butter adds both fat and emulsifiers (lecithin) that help a scoopable texture.
A small amount of alcohol-free glycerin (from certain protein powders) or a touch of alcohol-free vanilla extract lowers freezing point and improves scoopability.
Freezing in a shallow, metal pan shortens freeze time and makes the ice cream set evenly.
Minimal added sugar keeps the peanut flavor forward and helps proteins denature without getting grainy.

If you like the peanut butter crunch, these textural contrasts pair well with a soft, protein-packed ice cream.

Ingredients Breakdown

240 g (1 cup) natural peanut butter — main flavor and fat source; choose smooth for the creamiest texture. If you use a runny peanut butter, reduce added milk by 30 ml (2 tbsp).
60 g (2 scoops) whey or plant protein powder — provides body and protein; whey yields a silkier mouthfeel. If you use a very sweet protein powder, reduce honey.
240 g (1 cup) plain Greek yogurt (full-fat or 2%) — adds creaminess and stabilizes texture; nonfat will yield a firmer, icier result.
240 ml (1 cup) whole milk — thins the base for churning and freezing. Use dairy or unsweetened plant milk; almond milk makes it thinner.
1 medium ripe banana (about 120 g) — natural sweetener and helps body. Swap for 60 g (1/4 cup) applesauce for less banana flavor.
60 ml (1/4 cup) honey or maple syrup — sweetener and texture agent. Agave or sugar work but may change flavor.
1 tsp (5 ml) pure vanilla extract — rounds flavor.
1/8 tsp (0.5 g) fine salt — balances sweetness and brings out peanut notes.
Optional: 60 g (1/3 cup) dark chocolate chips or chopped dark chocolate — fold in just before freezing for pockets of chocolate. If using, see notes below about distribution.

Substitutions with impact warnings:

Greek yogurt → coconut yogurt: makes flavor coconut-forward and softens structure.
Whey → pea or soy protein: OK for vegans, but texture may be slightly chalky; add 1 tbsp (15 ml) extra honey to mask dryness.
Peanut butter → almond or cashew butter: similar fat but different flavor; peanut aroma will be lost.

Essential Equipment

9 x 5-inch metal loaf pan or similar shallow metal pan — metal shortens freeze time and improves set. Glass pans take longer.
Blender or high-speed food processor — for the smoothest base. A whisk works but expect small peanut flecks.
Spatula for folding.
Airtight container (0.9–1 L / 1 qt) for long-term storage.
Optional: Ice cream scoop warmed in hot water for serving.

If you don’t have a blender, use a sturdy whisk and mash the banana well; beat vigorously for 2–3 minutes until smooth.

Step-by-Step Instructions

Prep time 15 minutes — Cook time 5 minutes (warming) — Inactive time 2 hours — Total time about 2 hours 20 minutes — Makes 4 servings (½ cup / ~120 g per serving).

Step 1: Warm and loosen the peanut butter

Place 240 g (1 cup) natural peanut butter and 60 ml (1/4 cup) honey in a small saucepan. Warm gently over low heat for 2–3 minutes, stirring constantly, until the mixture is glossy and pourable. Remove from heat and stir in 1 tsp (5 ml) vanilla and 1/8 tsp (0.5 g) salt. This step ensures even dispersion and prevents peanut pockets.

Step 2: Blend the base

In a blender combine the warmed peanut-honey mix, 240 g (1 cup) Greek yogurt, 240 ml (1 cup) whole milk, 60 g (2 scoops) protein powder, and 1 medium banana (about 120 g). Blend on medium-high for 30–45 seconds until smooth and homogeneous. Do not overblend for more than 1 minute — over-aeration can cause icy texture.

Step 3: Chill the base briefly

Pour the mixture into your metal pan and press a piece of plastic wrap directly onto the surface to reduce ice crystal formation. Chill in the refrigerator for 20–30 minutes. This short chill lowers temperature before freezing and speeds final set.

Step 4: Add mix-ins and freeze

If using chocolate chips (60 g / 1/3 cup), fold them in now. Spread mixture evenly in the pan and freeze on a level shelf for 1 hour. After 60 minutes, stir vigorously with a fork or scrape with a spatula to break forming ice crystals; return to freezer. Freeze for another 45–60 minutes until firm but scoopable. The occasional stir at 30– to 60‑minute intervals yields creamier texture.

Step 5: Serve and rest

Remove pan from freezer and let sit at room temperature for 5–8 minutes before scooping. Use a warm scoop and serve with optional chopped peanuts or a drizzle of melted dark chocolate.

Expert Tips & Pro Techniques

Chill everything: cold ingredients freeze faster and make smaller crystals. Keep milk and yogurt in the fridge until blending.
Common mistake: over-thinning with too much milk makes the final texture icier. If base looks too thin, add 1–2 tbsp (15–30 g) Greek yogurt or 10–20 g protein powder.
Make-ahead: Freeze in an airtight container for up to 2 weeks (see storage). Let soften 8–12 minutes at room temperature before scooping.
Professional trick adapted for home: press plastic wrap onto the surface before freezing to prevent surface ice crystals and freezer burn.
If your protein powder tastes chalky, bloom it in the milk for 3–5 minutes before blending; whisk, then blend.
Scoopable texture tip: add 1 tbsp (15 ml) light corn syrup or 1 tbsp (15 ml) neutral-tasting alcohol (vodka) to the base to reduce iciness — alcohol is optional and won’t affect flavor in small amounts.

Storage & Reheating

Refrigerator: This ice cream is best eaten within the first 24 hours when texture is softest; store any leftovers in an airtight container in the fridge lid compartment only for up to 24 hours for softened serving.
Freezer: Freezes well. Transfer to an airtight, freezer-safe container and press a sheet of parchment or plastic wrap directly on top before sealing. Store up to 2 weeks for best texture; maximum 1 month but expect ice crystal growth after that.
Reheating: No oven needed. To soften, set container on the counter for 8–12 minutes, or microwave on low power for 10–15 seconds, then stir. Avoid long microwaving — it melts unevenly.

Variations & Substitutions

Vegan Version: Use pea protein (60 g) and full-fat coconut yogurt (240 g) plus 240 ml (1 cup) almond milk. Texture will be slightly softer; freeze time similar.
Chocolate Swirl: Melt 60 g (1/3 cup) dark chocolate and drizzle half into the pan, then fold gently to create streaks. Keep rest of method the same.
Lower-Calorie Version: Replace 240 g (1 cup) peanut butter with 120 g (1/2 cup) peanut butter plus 120 g (1/2 cup) powdered peanut butter (like PB2) reconstituted with 30–60 ml water; reduce honey to 30 ml (2 tbsp). Expect a slightly less creamy mouthfeel and a faster freeze.
Extra Protein: Add an extra 15–30 g protein powder and reduce milk by 30–60 ml (2–4 tbsp) to maintain texture. Freeze time unchanged.

For a hearty pairing, consider our creamy chicken and wild rice recipes — they show how balanced textures make a meal (creamy chicken mushroom wild rice soup and creamy chicken wild rice mushroom soup).

Serving Suggestions & Pairings

Serve with chopped roasted peanuts and a pinch of flaky sea salt for contrast.
Pair with a cold espresso or a salted caramel protein shake for a post-workout treat.
Spoon over warm baked apples or banana bread for a dessert mash-up. Pair with our peanut butter balls with rice krispies for crunch that echoes the flavors.
Garnish with dark chocolate shavings or a drizzle of warmed peanut butter for an elegant finish.

Nutrition Information

Serving size: ½ cup (about 120 g) — Makes 4 servings.

Estimated per serving:

Calories: 575 kcal
Total Fat: 36 g
Saturated Fat: 7 g
Cholesterol: 25 mg
Sodium: 210 mg
Total Carbohydrates: 33 g
Dietary Fiber: 4 g
Sugars: 22 g
Protein: 31 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy instead of creamy?
A: Too much liquid or not enough fat/protein causes large ice crystals. Use the measured milk amount and warm the peanut butter first. Stir the base once during freezing to break crystals.

Q: Can I make this without dairy?
A: Yes. Use almond or oat milk and plant-based Greek-style yogurt with pea protein. Expect a slightly different mouthfeel.

Q: Can I double this recipe?
A: Yes. Use a larger shallow pan and increase freeze time by 30–45 minutes. Stir once or twice during the freeze to maintain creaminess.

Q: Can I prepare this the night before?
A: Yes. You can mix the base and chill it overnight; then add mix-ins and freeze the next day. Cold base shortens the initial freeze time.

Q: How long does this keep in the fridge?
A: In the fridge, it only keeps for a day in a softened state. For longer storage, keep it frozen in an airtight container for up to 2 weeks.

Q: Will protein powder make the ice cream chalky?
A: Some powders can. To avoid chalkiness, bloom the protein in the milk for a few minutes before blending, and choose a high-quality powder with neutral flavor.

Q: Can I use crunchy peanut butter?
A: Yes, but the texture will include peanut bits. If you want completely smooth ice cream, use smooth peanut butter.

Conclusion

This no‑churn, protein-forward peanut butter ice cream is easy to make, stores well, and gives about 30 g of protein per ½-cup serving — a satisfying dessert or post-workout treat. For a different take on peanut butter and chocolate ice cream, check out this creative Peanut Butter Cup Protein Ice Cream (Ninja Creami) from Kroll’s Korner, and for another high-protein peanut butter option try the Peanut Butter Chip High Protein Ice Cream to compare textures and flavors.