This is ultra-creamy peanut butter ice cream with rich chocolate swirl drizzle. A high-protein, low-carb frozen treat that’s decadent yet guilt-free.
Why You’ll Love This Recipe
- Rich peanut butter flavor with beautiful chocolate swirls
- High protein from protein powder and cream cheese
- No ice cream maker needed — simple blend and freeze
- Sugar-free, keto-friendly, and incredibly smooth
- Perfect for satisfying sweet cravings any time
Ingredients (Serves 4–6)
- 8 oz (225g) cream cheese, softened
- 1 cup heavy whipping cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- ½ cup natural peanut butter (sugar-free)
- 2 tsp vanilla extract
- Pinch of salt
Chocolate Swirl:
- 2 tbsp sugar-free chocolate chips
- 1 tbsp coconut oil or butter
- 1 tsp allulose (optional)
Instructions
- In a blender or food processor, combine cream cheese, heavy cream, protein powder, sweetener, peanut butter, vanilla, and salt. Blend until completely smooth and creamy.
- For the chocolate swirl: Melt chocolate chips with coconut oil (microwave in 15-second intervals). Stir until smooth.
- Pour the peanut butter base into a loaf pan or container. Drizzle the chocolate mixture on top and gently swirl with a knife for a marbled effect.
- Cover and freeze for 3–4 hours, stirring every 30–45 minutes for the first 2 hours for best creamy texture.
- Let soften 5–10 minutes before scooping. Serve in cups with extra chocolate drizzle if desired.
Prep Time: 15 minutes Freeze Time: 3–4 hours Total Time: About 4 hours
Nutrition (Per Serving)
- Calories: ~290
- Protein: 14g (high)
- Total Carbs: 8g
- Net Carbs: 5g
- Fat: 25g
