YES!  Finally, a guilt free ice cream!  You’ll LOVE this if you’re an ice cream fan.  Its rich, decadent, but yet its low carb, sugar free and super easy to make.

Chocolate Peanut Butter Protein Ice Cream

Makes 2 servings

Ingredients

2 scoops Whey Gourmet Chocolate Peanut Butter protein or Whey Gourmet Naturelle Chocolate
1 Tbsp unsweetened cocoa powder
1 cup unsweetened almond milk (or milk of choice like soy, 2%…etc)
1 Tbsp natural peanut butter

IMPORTANT NOTE: I do not recommend using a whey isolate-only protein.  Use one that is a mix of concentrate/isolate or concentrate only. Use a protein that when mixed with water tastes good, and is on the thicker side.  Typically when a whey isolate-only protein is mixed with water, its very thin, therefore it will not turn out good as ice cream.  Choose a brand that is low sugar, approx 120 cals per serving and low carb.  I also don’t recommend using non-dairy or vegan proteins.

Directions

In a bowl, add protein powder and cocoa powder and stir until combined.  Slowly add the almond milk, a bit at a time mixing with a whisk to make sure its smooth.  Once the full cup of milk is added and the liquid is smooth, add peanut butter and mix until the peanut butter is blended into the mixture.

Pour the mixture into your ice cream maker, and turn on.  It should be ready in about 10 minutes.  I have a Cuisinart Ice Cream Maker that I got at Costco last year, but honestly, any brand will do.  If you don’t have an ice cream maker, use the ice & salt trick below…

Making ice cream in a baggie:

You’ll need: 2 quart sized zipper bags, 1 gallon sized zipper bags, 4 cups crushed ice & 4 Tbsp salt

Pour the mixture into one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.  Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak.

Then you’re done!  Enjoy your ice cream!

Nutrition (per 1/2 cup serving)   Calories: 191   Fat: 8.1 g   Carbs: 7 g   Sugars: 1 g   Sodium: 250 mg   Protein: 25 g

* If you’d like it lower fat, just omit peanut butter .  Calories will be 146 & Fat: 4 g