High-Protein Ice Cream (chocolate and peanut butter!)

Ice cream in February? While you may not be thinking about ice cream in the winter, you might just want to make an exception for this high-protein tasty treat.

The ingredients will make enough for one dessert, but I like to make more and store it in the freezer for later. Simply use the same ratio of ingredients. Doesn’t get much easier than this!


1 cup almond milk
1 tbsp. peanut butter
1 scoop chocolate whey protein powder
1 tbsp. unsweetened baking cocoa
1 tbsp. stevia

Preparation process

Microwave the peanut butter in a small bowl for 15 seconds

Add the warmed peanut butter, almond milk, protein powder, baking cocoa and stevia into a blender bottle (but any sturdy container with a lid will suffice). Shake until smooth.

Pour the ingredients into an ice cream maker, and run the ice cream maker for 20 minutes.

Spoon the ice cream into a dish and serve.

Want to make this and need the written instructions? Just click here to download the full recipe.


If you’re in the market for an ice cream maker, check out this sturdy, and very efficient Cuisinart model.
Just click on the image below to see the details.

Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White

Register here to receive our most viewed vegetarian cooking video of the week via email

* indicates required

Amazon Auto Links: the template could not be found. Try reselecting the template in the unit option page.