Try This Chocolate Peanut Butter Protein Ice Cream Recipe
When you’ve got a serious craving for chocolate and peanut butter, nothing else will truly hit the spot. But while you might be tempted to dump a handful of chocolate chips into a jar of peanut butter, needless to say, that’s not the healthiest option. Instead, satisfy your craving for that classic flavor combo — without all the added sugar — with this healthier spin on chocolate peanut butter ice cream.
The recipe calls for just four ingredients: bananas, Openfit Plant-Based Protein Shake, unsweetened almond milk, and peanut butter powder. Once you freeze the bananas, this super-simple dessert requires just 10 minutes of prep time. You don’t need a fancy ice cream maker, either — a food processor or high-powered blender will do the trick.
Haven’t tried the Openfit Plant-Based Protein Shake? Get it here!
This cold and creamy dessert is made with almond milk and plant-based protein, so it’s dairy-free and vegan-friendly. Each serving has 291 calories and only 1 gram of saturated fat. You’ll also get 25 grams of protein and 12 grams of fiber, along with plenty of vitamins and minerals.
The rich, chocolatey flavor comes from Openfit Plant-Based Protein Shake, which provides 20 grams of pea protein per serving, along with 7 grams of filling fiber and 26 essential vitamins and minerals. And it’s sweetened with stevia and monkfruit, so it’s Sugar Free 3-approved.
If you’ve never tried powdered peanut butter before, you’re in for a treat. It has all the nutty favor of traditional PB, but a two-tablespoon serving of peanut powder provides 7 grams of protein and 2 grams of fiber, with only 70 calories and 1.5 grams of fat. By comparison, two tablespoons of peanut butter has the same amount of protein and fiber, but with 190 calories and 16 grams of fat.
And while peanut powder doesn’t have the same creamy texture as regular PB, the bananas and almond milk give this recipe a perfect velvety consistency — so you’ll get a frozen treat that satisfies your sweet tooth and your health goals.
Chocolate Peanut Butter Protein Ice Cream
This cold and creamy dessert is made with almond milk and plant-based protein, so it's dairy-free and vegan-friendly. Each serving has 291 calories and only 1 gram of saturated fat.
- 2 large bananas
- 2 scoops Openfit Plant-Based Protein Shake
- ¼ cup unsweetened almond milk
- 2 Tbsp. peanut butter powder
Peel banana; cut into chunks. Place in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
Add banana, Openfit Chocolate Plant-Based Protein Shake, almond milk, and peanut butter powder to a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping down sides as needed. Add more liquid, if needed, one Tbsp. at a time until desired consistency is reached.
Divide mixture evenly between two small bowls, or store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative