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Peanut Butter High Protein Ice Cream Recipe

Imagine a creamy, silky scoop of ice cream melting in your mouth—the rich taste of peanut butter combined with a side of indulgence. This Peanut Butter High Protein Ice Cream is not only a delightful treat but also a guilt-free option packed with protein. Made without an ice cream maker, this recipe makes it easy for anyone to whip up a satisfying dessert at home. After experimenting with various recipes and ingredient combinations, I perfected this no-churn version that stays smooth and creamy, making it perfect for hot summer days or as a post-workout snack. Let’s dive into this delicious recipe!

Why This Recipe Works

No-churn convenience: Perfect for those without ice cream makers, you can easily make this at home.
High protein boost: Using protein powder and Greek yogurt adds creaminess while increasing protein content.
Rich flavor: The natural sweetness of peanut butter balances well with the creaminess, offering superb taste.
Flexible ingredients: Customize based on dietary needs or preferences with easy substitutions.
Quick setup: Prepping this ice cream takes minimal time, making it hassle-free for busy weeknights.

Ingredients Breakdown

Peanut Butter (240 g / 1 cup): Provides the base flavor. Choose natural options without added sugar for the healthiest version.
Greek Yogurt (480 g / 2 cups): Adds creaminess and protein. Use full-fat for a richer texture.
Protein Powder (75 g / 1 scoop): This adds extra protein. Vanilla or chocolate works well; adjust flavors accordingly.
Honey or Maple Syrup (60 ml / ¼ cup): Natural sweeteners enhance flavor without refined sugar.
Milk (240 ml / 1 cup): Adjusts the consistency. Use any milk (dairy or non-dairy) according to dietary needs.
Vanilla Extract (5 ml / 1 tsp): A flavor enhancer that rounds out the taste.

Essential Equipment

Mixing bowl: Large enough for all ingredients.
Hand mixer or whisk: For combining the ingredients smoothly.
Ice cream container: Use a freezer-safe container for freezing the mixture.

Step-by-Step Instructions

Prep Time: 15 minutes
Total Time: 4 hours (includes freezing)
Servings: About 6 servings

Step 1: Combine Ingredients

In a large mixing bowl, add 240 g (1 cup) of peanut butter, 480 g (2 cups) of Greek yogurt, and 60 ml (¼ cup) of honey. Mix using a hand mixer on low speed for about 2-3 minutes until smooth.

Step 2: Add Protein Powder

Add 75 g (1 scoop) of protein powder and 240 ml (1 cup) of milk to the mixture. Continue to mix for another 2-3 minutes until all ingredients are well-incorporated.

Step 3: Flavor It Up

Stir in 5 ml (1 tsp) of vanilla extract to enhance the flavors. Make sure it’s evenly distributed throughout the mixture.

Step 4: Freeze the Mixture

Transfer the mixture to your freezer-safe container. Cover tightly with a lid. Place in the freezer for at least 4 hours, or until fully set.

Step 5: Serve and Enjoy

Once frozen, allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving. Enjoy in bowls or cones!

Expert Tips & Pro Techniques

Common mistake: Many users accidentally don’t mix well enough. Ensure everything is combined smoothly to prevent ice crystals forming.
Make-ahead tip: This ice cream can be made up to one week in advance, making it great for parties or gatherings.
Avoiding rock-hard ice cream: After freezing, stir the mixture every hour for the first 3 hours to maintain a creamy consistency.
Professional technique: If you prefer an even softer texture, try adding a tablespoon of vodka to the mix; it helps lower the freezing point.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze tightly covered. It keeps well for about one month. To serve from the freezer, allow it to sit at room temperature for a few minutes before scooping.

Variations & Substitutions

Vegan Version: Substitute Greek yogurt with coconut yogurt and use maple syrup instead of honey.
Chocolate Peanut Butter: Add 2 tablespoons of unsweetened cocoa powder for a chocolatey twist.
Low-Carb Version: Use a low-carb sweetener like erythritol instead of honey or maple syrup.

Serving Suggestions & Pairings

Pair with fresh banana slices and a sprinkle of chia seeds for a healthy treat.
Serve topped with dark chocolate chips or crushed nuts for added texture.
Enjoy with a glass of almond milk for a complete dessert experience.

Nutrition Information

Per serving (1/2 cup, 6 servings):

Calories: 246
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 8 mg
Sodium: 65 mg
Total Carbohydrates: 19 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 15 g

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

Frequently Asked Questions

Why did my ice cream turn out icy?
If your mixture isn’t blended well, it can form ice crystals. Make sure to combine everything smoothly.

Can I make this without protein powder?
Yes, but the texture and protein content will change. You could try adding more Greek yogurt instead.

Can I double this recipe?
Absolutely! Just make sure to use a larger container for freezing.

Can I prepare this the night before?
Yes, making it the night before is ideal so it has enough time to freeze completely.

How long does this keep in the fridge?
It lasts about 7 days in the fridge when stored properly in an airtight container.