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Peanut Butter Chunk Protein Icecream

Peanut Butter Chunk Protein Icecream

I’m not sure if you’ve seen my previous post for my favourite protein shake but I’ve basically turned it into a deliciously indulgent icecream. I know right, genius. I was doing the usual procrastination, working out instead of studying, cleaning and adulting; I went to the kitchen and whipped up  the delicious peanut butter banana protein shake when this bright idea popped into my head. Surely if a shake tastes this good it can only get better as icecream?! #LOGIC. It’s a great way to get your protein in a new and improved way! The extra peanut butter chunks are completely optional, but I mean, who doesn’t want extra peanut butter? Look at those chunks it’s food porn at it’s finest. It is SO good, I’m not exaggerating. For real, it’s worth it.

So next time you’re looking for a delicious yet healthy dessert, or you just want to eat your protein in a creamy icy treat instead of a shaker bottle, give this Peanut butter chunk protein icecream a try!





  • 1 1/4 cups unsweetened vanilla almond milk, I used Almond Breeze
  • 1/2 cup coconut milk, full fat
  • 3 tablespoons honey
  • 3 tablespoons Mayvers peanut and coconut spread (or plain peanut butter) + extra chunks for swirling
  • 1 banana, peeled, cut into pieces
  • 1 scoop (approx. 5 tbsp) vanilla protein powder, I use Maxine’s brand
  • 1 teaspoon vanilla extract


  1. Set your churning bowl in the freezer the night before to chill.
  2. When ready to prepare ice cream, add all ingredients to a blender and blend until ingredients are well incorporated – about 1 minute. Taste and adjust sweetness/flavors as needed.
  3. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 20 minutes. It should resemble thick soft serve.
  4. Transfer to a freezer-safe container, and stir through extra peanut butter chunks, cover and freeze until hard at least 6 hours, or overnight. Will keep in the freezer for up to a week. Before serving, leave at room temperature for 15 minutes to thaw.


Maddi Bazzocco

Maddi Bazzocco
Read more posts by Maddi Bazzocco

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