This High-Protein PB Cup Ice Cream Tastes Like a Frosty
Remember when a high-protein diet meant that you were eating a lot of baked chicken, protein shakes and maybe a Greek yogurt here or there? Well, high-protein diets have come a long way. Recipes are creatively abundant on TikTok and these days, you can easily hit protein gram goals every day without ever touching a piece of chicken.
Lately, TikTokers have been drooling over a peanut butter cup protein "ice cream" recipe using a chocolate protein shake as the base. We're going to dive in and show you how to make it so that your next dessert can actually help you hit your protein goal instead of hinder it.
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What ice cream maker do you use to make the high-protein peanut butter cup ice cream?
TikTokers have been using the Ninja CREAMi, which is a countertop ice cream maker that does way more than just ice cream. Even though the appliance has been around for almost two years now, TikTokers are sending sales of this machine soaring so they can make this high-protein treat. The CREAMi has several settings to make frozen confections with ease—ice cream, light ice cream, gelato, milkshakes, sorbets and even smoothie bowls.
Ninja NC301 CREAMi Ice Cream Maker, for Gelato, Mix-ins, Milkshakes, Sorbet, Smoothie Bowls & More, 7 One-Touch Programs, with (2) Pint Containers & Lids, Compact Size, Perfect for Kids, Silver
What’s in the high-protein peanut butter cup ice cream?
Though there are many versions out there to peruse, most of them use powdered peanut butter and a chocolate protein shake as the base. As for mix-ins and other ingredients, you may need to find what works for you (and your dietary preferences). TikToker Bre Martin (@flossyy111) had her video soar with over 1M views with her take on the peanut butter cup ice cream. She shared her recipe with us which is a combination of a Fairlife chocolate protein shake, powdered peanut butter, a bit of cream, sugar-free syrup and instant pudding powder.
Courtesy of Jessica Wrubel
High-protein peanut butter cup ice cream nutrition
The nutritional stats for this one actually aren't that bad compared to regular ice cream. If you make the recipe as-is without substitutions and eat the whole pint, you're looking at 460 calories, 37 grams of protein, 4 grams of sugar and 14 grams of fat.
What is the recipe for the high-protein peanut butter cup ice cream?
Ingredients:
1 chocolate Fairlife protein shake (11.5 oz.)
2 tablespoons Jell-O sugar-free instant chocolate fudge pudding
2 tablespoons heavy cream
2 tablespoons PB2
2 tablespoons sugar-free caramel syrup
Directions:
Bre mixes all the ingredients in the CREAMi container with a handheld frother before freezing, but you can mix it in a mixer too or by hand. Mixing in the container saves on dishes so you can spend more time enjoying your sweet treat! After mixing it all together, pop the lid on and freeze for 24 hours before using the CREAMi to spin it to perfection. Bre says that a light ice cream setting is key for protein-based ice cream mixes, as it makes for the perfect consistency.
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What does the high-protein peanut butter cup ice cream taste like?
Light, airy and beautiful. I'm imagining that the instant pudding mix played a role in the texture here. This pint was a dead-ringer for a rich chocolate ice cream on the first spin and a Wendy's Frosty on the second. It had a tiny hint of peanut butter flavor but it wasn't strong at all, so if you're looking for a peanut-buttery treat, keep looking, as this is very cocoa-heavy.
Courtesy of Jessica Wrubel
Tips and tricks for success:
Bre says that the key is to spin it twice on the "light ice cream" setting for optimal consistency. And I'd have to agree. I spun mine once and it was great—the perfect "just got back from the grocery store" melty consistency that you can never quite achieve from the microwave (don't act like you haven't done it too). But spinning it twice gives you that light, Frosty-like consistency. It turned lighter in color and had an airy mouthfeel, much like your fav soft serve.
I ended up using a handful of Reese's Pieces at the end as a mix-in since I wanted more PB flavor and it looked pretty with the pieces cascading down the sides of the ice cream.
On my second go-around, I made it with milk instead of heavy cream and omitted the caramel.
Even with substitutions, this recipe came out excellent. I think it would be hard to go wrong here if you keep the base ingredients mostly the same. So, have fun experimenting with this recipe, and perhaps even eat the ice cream for breakfast...we won't tell.
Courtesy of Jessica Wrubel
Next up, 27 Delicious Ninja Creami Recipes, From Ice Cream To Smoothie Bowls
