Chocolate peanut butter protein ice cream pint
10 min · 32 g protein · 308 cals / serving
A deep chocolate pint with peanut butter twice over: powdered peanut butter and cocoa blended into the milk and whey base, and a spoon of warm creamy peanut butter plus chopped salted peanuts spun through at the end, so every spoonful has ribbons and crunch.
Ingredients
Base
- 1 1/3 cups + 1 tbsp ultra-filtered milk, or skim milk
- 1 scoop whey protein, chocolate or vanilla; a whey-casein blend spins creamiest
- 2 tbsp cocoa powder, unsweetened
- 3 tbsp powdered peanut butter
- 1 tbsp sugar-free chocolate pudding mix (dry), sugar-free chocolate instant pudding mix
- 2 pinches stevia, or sweetener to taste
- 1 pinch salt
To spin
- 2 tbsp skim milk, for re-spinning or blitzing, plus a splash more if needed
Mix-in
- 1 tbsp peanut butter, warmed 10 seconds so it pours
- 1 1/2 tbsp roasted salted peanuts, roughly chopped
Steps
- Blend the milk, whey, cocoa, powdered peanut butter, pudding mix, sweetener and salt for 30 seconds, until smooth and no cocoa lumps remain. Let it stand 5 minutes to thicken.
- Pour the base into an ice-cream-pint container up to the max fill line, put the lid on and freeze on a level shelf for 24 hours. (No machine? Pour it into about two ice-cube trays instead and freeze at least 4 hours; see the last step.)
- Take the lid off and spin the frozen pint on the light ice cream setting. It usually comes out powdery the first time: add the 2 tbsp milk and re-spin. If it is still crumbly, add 1 more tbsp and re-spin once more, until it is smooth and creamy.
- Make a well down the middle all the way to the bottom. Drizzle in the warm peanut butter, add the chopped peanuts and run the mix-in setting once. The peanut butter firms into soft ribbons as it hits the cold ice cream.
- Without a pint machine: let the frozen cubes stand 5–10 minutes, then blitz them in a large food processor with the 2 tbsp milk, plus a splash more if it stalls, stopping to scrape down several times, until thick and creamy, 3–5 minutes. It comes out softer and a little icier than a machine pint, like thick frozen yogurt. Fold in the mix-ins by hand. Eat it soft, or firm it in the freezer for 30–60 minutes.
Good to know
Can I use regular peanut butter in the base instead of powder?
Yes. Two tablespoons of creamy peanut butter blended into the base taste richer and a little rounder, at a score of about 50 instead of 60.
Chocolate or vanilla protein?
Either works because the cocoa carries the chocolate. Chocolate whey gives a darker, more fudgy pint; vanilla lets the peanut come through more.
Alternatives
Per
- Calories
- 130
- Protein
- (41%)
- 14 g
- Fat
- (37%)
- 6 g
- Carbohydrates
- (22%)
- 8 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 176 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 615 kcal goes into the pot and 473 g of ingredients comes out as about 472 g of food: 130 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.