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, LADDER chocolate Whey or Plant Protein, 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.
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This cold and creamy dessert is made with almond milk and LADDER Whey. Each serving has 291 calories and only 1 gram of saturated fat. You’ll also get 31 grams of protein and 8 grams of fiber, along with plenty of vitamins and minerals. (You can also opt for LADDER Plant Protein instead, which will change the nutrient values slightly.)
The rich, chocolatey flavor comes from LADDER Whey or Plant Protein, which provides 26 or 21 grams of protein, respectively to support building lean muscle. They also include tart cherry, which helps reduce exercise-induced muscle soreness.
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 LADDER Whey or Plant Protein. Each serving has 291 calories and only 1 gram of saturated fat.
Ingredients
- 2 large bananas
- 2 scoops LADDER Chocolate Whey or Chocolate Plant Protein
- ¼ cup unsweetened almond milk
- 2 Tbsp. peanut butter powder
Instructions
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Peel banana; cut into chunks. Place in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
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Add banana, protein powder, 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.
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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.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative
