Homemade Plant Based Peanut Butter Protein Ice Cream

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are you craving a delicious dessert but want some protein content? look no further!!

our Homemade Plant Based Peanut Butter Protein Ice Cream is the perfect treat that satisfies your sweet tooth while providing a healthy dose of protein and essential nutrients.

protein-packed and nutritious

what sets this dessert apart is its protein content.

with two scoops of vanilla protein powder in the mix, each serving of this creamy delight delivers a protein boost.

whether you’re an athlete looking to refuel after a workout or simply aiming to increase your protein intake, this ice cream is a fantastic option.

in addition to its protein content, this homemade treat is also loaded with other nutritional benefits.

made with wholesome ingredients like coconut cream, peanut butter, and dairy-free milk, it’s rich in healthy fats and provides a good source of fiber from the medjool dates.

it’s a dessert you can feel good about indulging in!

irresistible taste and texture

one bite of this homemade ice cream, and you’ll be hooked!

the creamy coconut base combined with the nutty flavor of peanut butter creates a luscious and decadent treat.

the addition of crushed siete chocolate chip cookies adds a yummy crunch and bursts of chocolatey goodness, while mini chocolate chips provide an extra layer of sweetness.

you could also use unsweetened chocolate chips if you’re looking to monitor the sugar content.

the texture of this ice cream is perfectly smooth and creamy, with just the right amount of richness.

how to make it

making this homemade plant-based peanut butter protein ice cream is easier than you might think!

simply blend together coconut cream, peanut butter, medjool dates, vanilla protein powder, and dairy-free milk until smooth.

then, stir in crushed siete chocolate chip cookies and mini chocolate chips before freezing in a parchment-lined loaf pan.

be sure to mix the ice cream every couple of hours while it freezes to maintain its creamy consistency.

endless customization options

while we love the combination of peanut butter, chocolate chip cookies, and mini chocolate chips in this recipe, feel free to get creative with your add-ins!

try mixing in chopped nuts, shredded coconut, dried fruit, or swirls of your favorite nut butter for a personalized touch.

the possibilities are endless, so don’t be afraid to experiment and tailor this recipe to suit your taste preferences.

storage and serving

once frozen, this homemade ice cream can be stored in the freezer for up to a few weeks (if it lasts that long!).

simply remove it from the freezer a before serving to allow it to soften slightly.

scoop into bowls or cones, and garnish with additional toppings if desired.

it’s the perfect dessert to enjoy any time of year!

if you love Homemade Plant Based Peanut Butter Protein Ice Cream, then try these other recipes from upbeetandkaleingitblog

Lightened Up Vegan Blueberry Coffee Cake

Delicious and Easy Vegan Cinnamon Bagels

The Best Vegan Blueberry Bread

Raspberry Brownie Date Bites

No Bake Yogurt Protein Cookies

Healthy Banana Date Chocolate Bites

Cookie Dough Protein Peanut Butter Cups

Healthy Vegan Lemon Raspberry Muffin Cookies

Vegan Chocolate Chip Cookies Stuffed with Caramel

No Bake Peanut Butter and Chocolate Chip Protein Cookies

Vegan Strawberry Cheesecake Ice Cream

No Bake Vegan Protein Glazed Donuts

Vegan Chocolate Chip Protein Banana Cake

Super Fudgy Vegan and Gluten Free Sweet Potato Brownies

Vegan No Bake Protein Carrot Cake Bites

Vegan and Gluten Free Blueberry Bakery Donuts

Healthier Vegan Protein Butterfinger Bars

are you going to make my Homemade Plant Based Peanut Butter Protein Ice Cream?!

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Homemade Plant Based Peanut Butter Protein Ice Cream

Recipe by MaryCourse: Desserts, No Bake
Servings

4

servings
Prep time

20

minutes

Ingredients

  • ingredients:
    1/2 cup coconut cream (thick part, not liquid)
    1/3 cup peanut butter
    4 medjool dates, pitted
    2 scoops vanilla protein powder (about 62g total)
    1 and 1/2 cups dairy-free milk
    3/4 cup crushed cookies of your choosing (e.g., siete chocolate chip)
    1/4 cup mini chocolate chips

Directions

  • in a blender, combine the coconut cream, peanut butter, pitted dates, vanilla protein powder, and dairy-free milk.


  • blend the ingredients until smooth and well-combined.


  • once the mixture is smooth, transfer it to a mixing bowl.


  • stir in the crushed cookies and mini chocolate chips until they are evenly distributed throughout the mixture.


  • line a parchment paper bread loaf pan with parchment paper.


  • pour the ice cream mixture into the lined pan, spreading it out evenly.


  • cover the pan with plastic wrap or aluminum foil to prevent freezer burn.


  • place the pan in the freezer and let it freeze for at least 6-8 hours, or until the ice cream is firm.


  • during the freezing process, take the ice cream out of the freezer every 1-2 hours and give it a good mix with a spoon or spatula to prevent ice crystals from forming and to ensure an even consistency.


  • once the ice cream is completely frozen and firm, remove it from the freezer.


  • allow it to sit at room temperature for a few minutes to soften slightly before scooping and serving.


  • enjoy your delicious homemade plant-based peanut butter protein ice cream!






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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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