Protein First: Peanut Butter Ice Cream

Protein First: Peanut Butter Ice Cream

No-Added-Sugar, Ridiculously High Protein

Hit your daily protein goals with ice cream. No kidding. Just make it the right way. Here’s the recipe.

- Advertisement -

There’s only one thing more delicious than peanut butter, and that’s peanut butter ice cream. But at 640 calories, 57 grams of sugar, and only 12 grams of protein per pint, it’s a rare treat. So, make your own. All you need is a Ninja CREAMi.

The Recipe

This version has 64 grams of protein, no added sugar, and fewer calories. Here’s how to make it:

Ingredients

• 1 scoop of peanut butter protein powder
• 1 cup of unsweetened almond milk
• 1/2 cup of heavy cream
• 1/4 cup of coconut cream
• 1 tablespoon of peanut butter
• 1 teaspoon of vanilla extract
• Pinch of salt
• 1 tablespoon of chopped peanuts (optional)

Instructions

1. Whisk all the ingredients together except the peanuts and the extra tablespoon of milk. This is your "base."
2. Add the base to the Ninja CREAMi pint. Don’t pass the fill line. Freeze this base overnight.
3. Insert the frozen base into your machine and smash that "lite ice cream" button.
4. If it looks a little powdery, add the extra tablespoon of milk and use the "re-spin" button.
5. After it’s finished, make a hole all the way to the bottom of the pint and add 1 tablespoon of chopped nuts.
6. Hit the "mix-in" button, let it do its thing, and enjoy!

Tips and Variations

• Pick up some extra pints so you always have high-protein ice cream ready to go.
• For a lower-calorie, reduced-carb version, use unsweetened almond milk.
• Experiment with different flavors like cocoa powder or coffee to create unique ice cream flavors.

Nutrition Information (Whole Pint)

• Servings: 1
• Calories: 480
• Protein: 64g
• Carbs: 32g
• Fat: 9g

Comments and Q&A

Comment 1

We do something similar with Jello Sugar Free Pudding. We do it before bed.

Comment 2

Good tip. I went on a pudding mix with protein powder kick a while back. Not quite as delicious as ice cream, but faster and no machine needed.

Comment 3

Coconut, nice. Didn’t think of that.

Comment 4

On the pudding front, I legit keep things stupid simple and just take 2 scoops of Metabolic Drive and 1 packet of unflavored gelatin. I use my Keurig to make some hot water and just slowly mix it in to create a warm and chewy treat at night. It’s a bit taffy like: great texture.

Comment 5

YUMMMY!!! Definitely going to make this.

Comment 6

Can you make this in a blender? I do not have a Ninja Creami.

Comment 7

Very difficult to get a real ice cream texture without churning. Typically, you get an icy, too-hard ice cream (after freezing) or just a thick protein shake, which is tasty but not ice cream. But try the "double bag method" our resident chef posted about HERE.

Comment 8

Flattery will get you everywhere.

Comment 9

Make it hard, make some MD cookies, slice it and you’ve got ice cream sandwiches.

Comment 10

Interesting, I’ll give it a try.

Conclusion

Making your own high-protein ice cream is easier than you think. With the right ingredients and a little creativity, you can create a delicious and healthy treat that fits your dietary needs. Try out this recipe and experiment with different flavors and ingredients to find your favorite.

FAQs

Q: Can I make this recipe in a blender?
A: Unfortunately, it’s difficult to get a real ice cream texture without churning. You can try the "double bag method" for a similar effect.

Q: Can I use a different type of milk?
A: Yes, you can experiment with different types of milk, such as whole milk or coconut milk, to change the flavor and texture of the ice cream.

Q: How do I store the leftover ice cream?
A: You can store the leftover ice cream in an airtight container in the freezer for up to 3 days.