Description
This creamy, indulgent ice cream is high in protein and has a smooth texture, making it a perfect post-workout treat or dessert.
Ingredients
Scale
- 240 g (1 cup) natural peanut butter
- 60 g (2 scoops) whey or plant protein powder
- 240 g (1 cup) plain Greek yogurt
- 240 ml (1 cup) whole milk
- 1 medium ripe banana (about 120 g)
- 60 ml (1/4 cup) honey or maple syrup
- 1 tsp (5 ml) pure vanilla extract
- 1/8 tsp (0.5 g) fine salt
- Optional: 60 g (1/3 cup) dark chocolate chips or chopped dark chocolate
Instructions
- Warm and loosen the peanut butter: In a small saucepan, warm the peanut butter and honey over low heat until glossy and pourable.
- Blend the base: In a blender, combine the warmed peanut-honey mix, Greek yogurt, whole milk, protein powder, and banana. Blend until smooth.
- Chill the base briefly: Pour the mixture into a metal pan, cover with plastic wrap, and chill in the refrigerator for 20–30 minutes.
- Add mix-ins and freeze: If using chocolate chips, fold them in, spread the mixture evenly in the pan, and freeze for 1 hour. Stir vigorously every 30–60 minutes until firm but scoopable.
- Serve and rest: Let the pan sit at room temperature for 5–8 minutes before scooping. Serve with optional toppings.
Notes
For a creamy texture, use cold ingredients and avoid over-thinning with milk. This ice cream can be stored in an airtight container for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup (about 120 g)
- Calories: 575
- Sugar: 22g
- Sodium: 210mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 25mg