Name: Chocolate Peanut Butter Protein Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 12
Cuisine: American
Ingredients: 1 Cup Half And Half (can sub any milk. See Note 3); 2 Tbs Cornstarch (can sub arrowroot powder or tapioca flour); ½ Cup Cacao Powder; ⅛ tsp Pink Himalayan Salt; ½ Cup Pure Maple Syrup; ½ Cup Plain Nonfat Greek Yogurt (can sub a dairy-free yogurt); 2 Scoops (about ¾ cup) Unflavored Grass-Fed Whey Protein Powder (or protein powder of choice, plant-based if vegan); 1¾ Cups Plain Kefir (see Note 1 for vegan/dairy-free option); ½ Cup Roughly Chopped Peanut Butter Cups (I use healthy homemade ones); ½ Cup Creamy Peanut Butter (just peanuts and salt. code "shh20" for free shipping)

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Looking for a fun way to use that Lifeway probiotic kefir you have on hand? Look no further! This Healthy Chocolate Peanut Butter Protein Ice Cream will be your new go-to. Plus, this recipe is made without eggs, refined sugar-free, and vegan-friendly!

Kefir Ice Cream No Eggs

I searched long and hard for a healthy ice cream recipe without eggs, and let me tell you… it’s hard to find one! Most homemade ice cream recipes require tons of egg yolks. Gladly, I found an article that shared the secret of how you can use cornstarch to make silky, creamy, ice cream with no eggs. I tried it, and this method worked perfectly! I love this ice cream hack because now, my protein ice cream can easily be made vegan! And if you’re a mint chocolate fan, definitely check out my Mint Chocolate Chip Protein Ice Cream flavor too.

Kefir Ice Cream Recipe

So, I had some kefir in my fridge for the longest time and I couldn’t for the life of me figure out what to do with it! I didn’t want to bake it into one of my healthy baked oatmeals, or healthy s’mores cookies. The major reason being that heating kefir (or any probiotics for that matter) ultimately KILLS all that good bacteria. I wanted to harness and preserve the power of the gut-healing probiotics found in kefir. Then, it hit me… ICE CREAM! Well, the ice cream didn’t hit me, that would be a mess, but the idea hit me.

I am sooooo happy with the results of my kefir ice cream experiment! Here’s why:

Creamy, rich texture! This is thanks to the cornstarch we add!
Packed with protein (I talk about the protein ingredients we use down below!)
Tastes like store bought healthy ice cream but it’s WAY CHEAPER
So easy to make!
Loaded with gut-healthy probiotics

I do love my recipe for banana ice cream I made to smush in between my no-bake cookie dough ice cream sandwiches, BUT sometimes you just want ice cream to taste like ice cream and not banana, ya know?

Homemade Probiotic Ice Cream

This healthy chocolate peanut butter ice cream is a double whammy: Probiotic and Protein Packed! What’s not to love?!

Greek Yogurt and Protein Powder Ice Cream

There are two sources of amazing probiotics and protein found in this homemade healthy ice cream.

Greek Yogurt (Read about the benefits of greek yogurt!)
Kefir (Read about why kefir is good for you)

If you’re looking for how to make this ice cream vegan, check out Note 2 in this recipe! There are just 3 simple swaps you can do to make this protein powder ice cream vegan.

How to Make Protein Ice Cream

You know I’m all about those simple recipes, what mom isn’t? If you’ve made my healthy lava cakes or no-bake chocolate almond butter bars, this ice cream is just as easy!

Place ice cream bowl in the freezer to freeze for at least 24 hours. I use this cuisinart ice cream maker and LOVE it!

Heat up your half and half or milk of choice and dissolve the cornstarch in it.

Stir together the rest of your ingredients and then mix in the cooled milk!

Turn on ice cream maker with frozen bowl and slowly pour in ice cream mixture.

Let churn for 30 minutes

Serve immediately or let firm up in the freezer 1-3 hours.

I cannot wait for you to give this Chocolate Peanut Butter Protein Ice Cream Recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!

Happy Protein Ice Cream Churnin’!

More Healthy Dessert Recipes

Mint Chocolate Chip Protein Ice Cream

Chocolate Almond Butter Bars (no-bake!)

Gluten-Free Chocolate Molten Lava Cakes

Vegan Cookie Dough Ice Cream Sandwiches

Vegan Strawberry Banana Bread

Healthy Summer Berry Galette

PIN FOR LATER

chocolate protein ice cream pinterest pin

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Yield: 12 servings

Chocolate Peanut Butter Protein Ice Cream

Prep Time 15 minutes

Churn Time 30 minutes

Freeze Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

1 Cup Half And Half (can sub any milk. See Note 3)
2 Tbs Cornstarch (can sub arrowroot powder or tapioca flour)
½ Cup Cacao Powder
⅛ tsp Pink Himalayan Salt
½ Cup Pure Maple Syrup
½ Cup Plain Nonfat Greek Yogurt (can sub a dairy-free yogurt)
2 Scoops (about ¾ cup) Unflavored Grass-Fed Whey Protein Powder (or protein powder of choice, plant-based if vegan)
1¾ Cups Plain Kefir (see Note 1 for vegan/dairy-free option)
½ Cup Roughly Chopped Peanut Butter Cups (I use healthy homemade ones)
½ Cup Creamy Peanut Butter (just peanuts and salt. code "shh20" for free shipping)

Instructions

1. Ice cream maker bowl has to be in freezer at least 24 hours. I use this 2 quart Cuisinart Ice cream maker and love it!

2. To a small saucepan, heat the half and half on medium low heat until slightly warm. Then, add in the cornstarch, cacao and salt whisking continuously until dissolved and thickened (it will be pretty thick). Set aside to cool.

3. To a large bowl, add the maple syrup, greek yogurt, protein powder, kefir. Mix until well combined.

4. Once the chocolate milk mixture has cooled (make sure it’s at least room temperature so that the heat doesn’t kill the probiotics in the yogurt and kefir), slowly add it to the yogurt mixture and whisk until smooth. Add more sweetener if desired.

5. Remove frozen ice cream bowl from freezer, place in ice cream maker, and turn it on. Then, slowly pour in the protein ice cream mixture. Allow to churn for around 30 minutes. Add in peanut butter cups and peanut butter after about 20 minutes when the ice cream has thickened and is almost done (you can also fold them in after turning off ice cream maker).

6. Scoop ice cream out of bowl with rubber spatula. Eat right away for a soft serve or freeze in a glass 8x8 baking dish at least 2 hours or more until frozen. Remove from freezer, scoop, serve, and enjoy! (remove from freezer 30 minutes before enjoying to allow it to defrost).

Notes

Make this Protein Ice Cream Vegan: Swap the half and half for dairy-free milk of choice, swap the kefir for coconut milk kefir, and use a plant-based protein powder.
Protein Powder: Any protein powder works! If using already sweetened and flavored protein powder, adjust the maple syrup/sweetener to taste. I use an unflavored grass-fed whey protein powder for this recipe.
Milk: using half and half or whole milk will make this ice cream the creamiest. If you use something like almond milk or another non-dairy milk, it might not be as creamy., but it will still be delicious!

Use code "shh20" for FREE SHIPPING off your online nut-butter orders at Georgia Grinders!

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