There’s nothing better than something frozen when it’s hot outside.
And while an occasional ice cream is perfectly acceptable when following the 80/20 rule, sometimes your sweet tooth requires more than occasional treat—and this peanut butter chocolate chunk swirl protein ice cream will do the job every time.
Packed with protein (nearly 40g a serving!), healthy fats, and chocolately goodness, this recipe is one of my favorite summer treats of all time. Better yet, it doesn’t require an ice cream maker at all and is pretty foolproof to make, no matter what your cooking skill level is.
Here’s the Peanut Butter Chocolate Chunk Swirl Protein Ice Cream recipe:
1 scoop peanut butter chocolate protein powder (whey, egg, casein, vegan, or a blend; plain chocolate is fine too)
1/4-1/3 cup unsweetened coconut or almond milk
1 Tbsp chunky peanut butter (or other nut butter)
1 tsp cocoa powder
1/3+ of your favorite chocolate protein bar (I used a chocolate chunk Quest bar), broken into bite sized pieces OR 1 Tbsp chocolate chips
Scoop your protein powder in a small bowl, then slowly add your milk so that it creates a slightly funny mixture. Different protein powders soak up more liquid than others, so you may need to add a little less or more depending on the type of powder you’re using.
Stir together until there are no chunks of protein powder left, then add in the peanut butter and chunks of protein bar or chocolate chips and stir so that everything is distributed evenly.
Place in the freezer for 30-45 minutes, stir, and eat!