Indulge in the rich, creamy combination of chocolate and peanut butter with this Chocolate Peanut Butter Protein Ice Cream. Packed with protein and full of classic dessert flavor, it’s an easy homemade treat that’s perfect for satisfying sweet cravings while supporting your active lifestyle.
Ingredients
Makes approximately 2 quarts
- 3½ cups whole milk
- 1½ cups heavy cream (or replace up to 1 cup with plain Greek yogurt for a higher-protein, lower-fat version)
- 1¼ cups chocolate protein powder
- ¾ cup sugar or sweetener
- ½ cup natural peanut butter
- 2 tbsp cocoa powder
- Pinch of salt
Directions
- Warm 1 cup milk gently and whisk in cocoa and sweetener.
- Add protein powder and whisk smooth.
- Stir in peanut butter until fully blended.
- Add remaining milk and cream.
- Chill thoroughly.
- Churn and freeze to set.
Note: If the mixture feels thick before churning, that is normal. It will loosen as it freezes and develops the final ice cream texture.
Texture Tips:
- Whey protein blends more smoothly than most plant-based proteins.
- Allulose can help create a softer, more scoopable texture when reducing sugar.
- If the mixture appears grainy, blend with an immersion blender before chilling.
- Avoid overfilling your Whynter ice cream maker. Leave room for expansion as the ice cream freezes.
