Chocolate Peanut Butter Protein Ice Cream
Alright, you know how sometimes you’re just craving something cold, chocolatey, AND a little bit healthier (or at least, pretend healthy)? Well, let me introduce you to my go-to: chocolate peanut butter protein ice cream. It got invented in our kitchen on a random Tuesday, after I’d made the mistake of buying two huge tubs of protein powder instead of one. Oops. My kids call this ‘muscle ice cream’ now and even my husband thought I’d bought it from a fancy ice cream shop the first time I made it (I didn’t correct him, just batted my eyelashes and claimed victory).
Why This Ice Cream’s a Staple In My Freezer
I make this when someone’s had a rough day, or after a long run (ok, occasionally just for Netflix on the sofa). My family basically demolishes it the minute it comes out of the freezer; once I even had to hide a container at the back behind some veggies (though, let’s be honest, they figured it out eventually). It’s got that creamy chocolate-peanut flavor with enough protein to make me feel like I’m not just having dessert for dinner (but, sometimes I am)—plus, I don’t have to wrangle the ice cream maker out from its top shelf exile.
Here’s What You’ll Need
- 2 ripe bananas, frozen & sliced (sometimes I just break them by hand, it’s fine)
- 2–3 tablespoons unsweetened cocoa powder (the fancy stuff is nice, but store-brand works—my gran used to use whichever had the cheapest label)
- 1 scoop chocolate or vanilla protein powder (whey, plant, whatever’s not gathering dust at the back of your cupboard)
- 2 tablespoons peanut butter (I love smooth, but really, whatever’s handy—almond butter if you’re feeling posh)
- 1/4 cup milk of choice (sometimes I use oat, other days regular full-fat if that’s what’s open)
- Pinch of sea salt (don’t skip this, trust me)
- Optional: a small handful of chocolate chips, chopped nuts, or if you’re my son, a dash of maple syrup
How To Actually Make It (And Not Lose Your Mind)
- Chuck the frozen bananas into your blender or food processor. Sometimes you have to wiggle the machine a bit to get everything going—it’s a bit like waking up on a Monday. Add cocoa, protein powder, peanut butter, and milk.
- Blend everything until smooth. You might need to stop and scrape the sides with a spatula (which is when I normally claim ‘chef’s privileges’ and sneak a taste). Don’t fuss if it looks doubtful at first—mine always starts out looking a little bit grim before it magically comes together.
- If you want swirls or little surprises, sprinkle in chocolate chips or nuts and pulse just a couple times.
- Scoop into a freezer-safe container. I use an old takeaway tub, very glamorous. Freeze for at least 2 hours if you want real ice cream vibes, but honestly, sometimes I eat it soft straight from the blender. Up to you!
Notes Straight From The Trenches
- If your blender struggles, give the bananas a minute to soften (or cut them smaller, which I usually promise myself to do next time…)
- The type of protein powder does make a difference—pea protein can go a bit gritty, but I’ve gotten used to it.
- If it’s too thick, just add a splash more milk. Too runny? Well, pop it back into the freezer. Works out.
What Happens When You Tinker (Good & Bad)
- One time I swapped in hazelnut butter. It was dreamy but super rich—almost too much. Or maybe I just ate too much, who knows.
- I tried throwing in some dates for extra sweetness. Actually, it was a bit cloying, so not my favorite but maybe you’ll like it?
- Vegan protein powder works fine, but extra milk helps with the texture. Be patient.
Do You Need Fancy Equipment?
I always say a high-speed blender is best, but when mine wandered off to the land of burnt-out motors, a food processor did the job (with a few chunky bits left in—rustic style, as I called it). Even a stick blender kind of works if you’re desperate, though it’s an arm workout. You can check out Serious Eats’ blender guide if you want to nerd out over gear—I do, sometimes.
How Long Will It Last In The Freezer?
Technically, a few weeks if you manage to forget about it at the back of the freezer—but honestly, in my house it hardly lasts a day. If it’s rock-solid, let it stand out for 10 min so you don’t bend your spoon (not that I’ve done this twice, ahem).
The Way We Like To Serve It
I like a fat scoop with a sprinkle of flaky salt on top—my daughter likes to pile on sliced strawberries (never mind that it’s December sometimes). We’ve even made sundaes with extra peanut butter drizzled on. If it’s a Friday, I might even add a splash of coffee liqueur. Frankly, no rules here.
Stuff I Learned (Sometimes the Hard Way)
- Don’t crank up the blender to max straight away; I did once—banana bits on the ceiling. Start slow, trust me.
- If you freeze it too long, it sets like concrete—just leave it out a bit, or scrape little curls off with a spoon (I prefer it softer myself, but everyone’s got their quirks).
FAQ (For Real, People Ask Me This)
- Does it really taste like ice cream?
Well, sort of. It’s rich and creamy, but no, it’s not Ben & Jerry’s—still, way better than most store-bought ‘healthy’ stuff. Plus, fewer weird chemicals; bonus. - Any trick for making it less banana-y?
Yup! Try swapping half the banana with frozen avocado or using less ripe bananas (they’re less sweet, but play nice with cocoa). See this avocado ice cream idea I borrowed some inspiration from. - Can I double the batch?
Absolutely, but your blender might sulk a little. Just go slow—if you overflow it, say you’re making a milkshake and call it a day.
Anyway, I could go on, but the last batch is probably half-gone as I type…
Ingredients
- 2 medium ripe bananas, sliced and frozen
- 1 cup unsweetened almond milk
- 2 scoops chocolate protein powder
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons natural peanut butter
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
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1Place the frozen banana slices, almond milk, chocolate protein powder, cocoa powder, peanut butter, maple syrup, vanilla extract, and sea salt in a high-speed blender or food processor.
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2Blend until smooth and creamy, pausing to scrape down the sides as needed.
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3Transfer the mixture to a freezer-safe container and smooth the top with a spatula.
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4Cover and freeze for at least 2 hours, or until firm.
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5Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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