Description
This no-churn Peanut Butter High Protein Ice Cream combines creamy peanut butter with whipped cream for a rich, high-protein dessert that stays scoopable.
Ingredients
Scale
- 480 ml (2 cups) heavy whipping cream
- 396 g (1 can) sweetened condensed milk
- 240 g (1 cup) creamy peanut butter
- 240 g (1 cup) plain full-fat Greek yogurt
- 60 g (about 2 scoops) unflavored whey or plant protein powder
- 5 ml (1 tsp) pure vanilla extract
- 1/4 tsp fine sea salt
- Optional mix-ins: 80 g (1/2 cup) dark chocolate chips or fudge ripple
Instructions
- Chill the mixing bowl and whisk in the refrigerator for 10 minutes. Measure all ingredients to save time.
- Whip the chilled cream until soft peaks form, about 2–3 minutes. Be careful not to overwhip.
- In a separate bowl, mix the condensed milk, peanut butter, Greek yogurt, protein powder, vanilla, and salt until smooth.
- Gently fold in the whipped cream until mostly uniform, being careful not to deflate the mixture.
- If using, add chocolate chips or fudge ripple and stir gently. Transfer the mixture to a shallow freezer-safe container and smooth the surface.
- Cover tightly with plastic wrap and freeze until firm, about 6–8 hours or overnight. Let sit at room temperature for 5–10 minutes before serving if too hard.
Notes
For a dairy-free version, substitute heavy cream with chilled full-fat coconut cream and sweetened condensed milk with coconut alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 484
- Sugar: 27g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 80mg