If you’re craving ice cream but still want to hit your healthy macro targets, this chocolate peanut butter protein ice cream might become your new go-to dessert.
It’s thick, creamy, deeply chocolatey, and loaded with real peanut butter flavor, yet it’s made with simple ingredients you probably already have in your kitchen. Even better, this chocolate peanut butter protein ice cream recipe can be eaten immediately as soft serve or frozen briefly for a scoopable texture that feels like the real thing.
And yes – it actually tastes like a real dessert.
Why This Chocolate Peanut Butter Protein Ice Cream Works
There are a lot of protein ice cream recipes online, but many of them turn out thin, icy, or more like a smoothie than actual ice cream.
The secret comes down to three things:
- The right amount of frozen fruit
- The right protein powder
- The correct liquid ratio
When those three variables are balanced properly, you get a thick, spoon-standing consistency.
Banana provides natural sweetness and body. Protein powder adds structure and creaminess. And just a small amount of liquid keeps everything blending without turning it into a shake.
Ingredients For Chocolate Peanut Butter Protein Ice Cream
This recipe uses:
- Frozen banana (about 4.5–6 ounces)
- Chocolate casein protein powder
- Natural peanut butter
- Unsweetened cocoa powder (optional but recommended for a darker chocolate flavor)
- Milk of choice
- Optional zero-calorie sweetener
The peanut butter is what pushes this into “indulgent” territory compared to fruit-only protein ice creams. The calories are higher than a plain chocolate or strawberry version, but they come primarily from healthy fats in the peanut butter.
If you want maximum flavor and creaminess, real peanut butter wins.
How To Adjust Calories Without Losing Flavor
One advantage of this chocolate peanut butter protein ice cream recipe is how easy it is to modify.
Option 1: Use Powdered Peanut Butter
Replacing regular peanut butter with powdered peanut butter (such as PB2) significantly reduces calories while still delivering peanut butter flavor.
You’ll save roughly 60–100 calories depending on the amount used.
Option 2: Skip Peanut Butter Entirely
If your protein powder is chocolate peanut butter flavored, you can omit peanut butter completely and still keep the flavor profile intact.
You’ll sacrifice some richness, but you’ll drop calories substantially.
Option 3: Adjust Your Milk
Nonfat milk
Almond milk
Light coconut milk
All work well.
Almond milk reduces calories the most. Light coconut milk increases creaminess but adds calories. Choose based on your goals.
The Soft Serve vs Scoopable Trick
Here’s something important most people don’t realize about protein ice cream:
If you get the frozen fruit to liquid ratio just right, you’ll have a soft serve consistency immediately after blending.
If you prefer a firmer texture, simply place it in the freezer for about 20–30 minutes.
That short freeze time allows it to firm up without turning into a solid block. Wait too long and you’ll need to let it thaw slightly before scooping.
Getting The Texture Exactly Right
Texture is everything in protein ice cream.
First, you have to use the right amount of banana. Bananas vary a lot in size. You want roughly 4.5 to 6 ounces – that’s without the peel of course (127 – 142g).
Too little banana and it won’t thicken properly. Too much liquid and you’ll end up with a smoothie.
If you’re using real peanut butter, reduce your milk slightly because peanut butter contributes to overall softness. A good starting point is about 1/3 cup liquid instead of 1/2 cup.
What Type of Protein Powder Works Best?
This is one of the most common questions, and here’s my thoughts;
Casein (Best Thickness)
Casein protein produces the thickest, most ice-cream-like consistency. It naturally creates a creamy texture.
Whey (Still Works)
Whey protein is thinner than casein, but still works surprisingly well in this recipe. The result may be slightly less thick, but it’s not a dramatic difference.
Whey/Casein Blends
Blends work very well and produce a texture close to pure casein.
Plant-Based Proteins
I haven’t tested vegan protein poweders in this recipe, but most plant-based proteins should work from a consistency standpoint. The biggest variable will be flavor and sweetness.
Best Equipment For Protein Ice Cream
Although many people might want to use a blender or food processor, I have always used an immersion blender.
An immersion blender works surprisingly well and I also think it’s easier to clean.
Why Protein Ice Cream Makes Fat Loss Easier
One of the biggest challenges in fat loss isn’t knowing what to eat, it’s sticking to the plan long enough.
A dessert like this makes it easier to stay within your calorie limit, satisfy chocolate cravings, and hit your daily protein goal.
For a lot of people, hitting optimal protein intake is a challenge. Adding a high-protein dessert like this can make the difference between barely hitting your numbers and consistently nailing them.
And when your nutrition feels sustainable, you’re far less likely to rebound.
Final Thoughts On This Chocolate Peanut Butter Protein Ice Cream Recipe
Chocolate, peanut butter, and banana is one of the best flavor combinations ever. In ice cream form, it feels indulgent. In protein form, it supports your goals.
You can eat it immediately as soft serve or freeze it briefly for a more traditional scoop.
Either way, you get a thick, creamy, chocolate peanut butter protein ice cream that tastes like dessert, but helps you hit your macros.
If you try different variations (different proteins, plant-based options, or creative flavor spins), experiment with the frozen-to-liquid ratio first. That’s the real key to making it perfect every time.
Enjoy!
Tom Venuto,
Founder, Burn the Fat Inner Circle
Author of Burn the Fat, Feed the Muscle
Author of Flexible Meal Planning For Fat Loss
PS. Want more protein dessert recipes, including more chocolate? Visit the best of Burn the Fat Blog protein desserts page here
Chocolate Peanut Butter Protein Ice Cream
Ingredients
- 136 g banana (4.8oz / 1 large)
- 31 g casein or casein/whey protein (1/3 cup)
- 79 ml nonfat milk (1/3 cup 2.6floz)
- 1 Tbsp cocoa powder, unsweetened
- 1 Tbsp natural peanut butter
- 1-2 packets zero calorie sweetener
Instructions
- Slice banana and freeze
- Add banana, protein powder, cocoa powder, peanut butter, sweetener and milk to mixing bowl.
- Using a hand mixer (immersion blender), mix until smooth. Alternately add ingredients to regular blender or food processor and blend until smooth.
- Serve immediately as "soft serve" ice cream or freeze and serve later for firmer, scoopable ice cream.
Nutrition
About Tom Venuto
Tom Venuto is a natural bodybuilding and fat loss coach with 35 years of experience. He holds a degree in exercise science and has trained hundreds of clients in person and thousands online. He is also a recipe creator specializing in fat-burning, muscle-building cooking.
A former competitive bodybuilder, Tom is now a full-time evidence-based fitness writer, blogger, and author. His classic book Burn the Fat, Feed the Muscle is an international bestseller, first as an ebook and later as a hardcover and audiobook. He is also the author of Meal Prep For Fat Loss, a practical guide to smart shopping, batch cooking, and kitchen strategies that make healthy eating simple and sustainable.
Tom’s work has been featured in Men’s Fitness, Muscle & Fitness, Oprah Magazine and dozens of other major publications. He is best known for his no-BS, scientific approach to natural fat loss and muscle-building.
Tom is also the founder of Burn the Fat Inner Circle, a fitness support community with more than 59,000 members worldwide since 2006.
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