Ingredients:

  • 1 ½ cups Heavy Whipping Cream (very cold)
  • 1 cup Plain Full-Fat Greek Yogurt (cold)
  • ½ cup Creamy Peanut Butter (room temperature)
  • ½ cup Vanilla Protein Powder (sifted)
  • ¼ cup Maple Syrup or Honey
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoon Salt
  • ½ cup Mini Chocolate Chips or Chopped Peanuts (Optional Mix-Ins)

Instructions:

  1. Ensure the heavy cream and Greek yogurt are properly chilled. Allow peanut butter to soften slightly so it mixes smoothly.
  2. In a large bowl, use the whisk attachment to beat the heavy whipping cream until stiff peaks form.
  3. In a separate bowl, whisk together the Greek yogurt, softened peanut butter, sweetener, vanilla extract, and salt until completely smooth and homogenous.
  4. Gently sift the protein powder into the peanut butter mixture and fold until just combined. Do not overmix.
  5. Take about one-third of the whipped cream and gently fold it into the peanut butter mixture to lighten it.
  6. Gently fold the remaining whipped cream into the lightened peanut butter mixture in two additions, using a cut-and-fold motion until no white streaks remain. Do not overmix.
  7. Gently fold in any optional chocolate chips or nuts.
  8. Transfer the mixture to a prepared, freezer-safe container (such as a parchment-lined loaf pan). Smooth the top.
  9. Cover tightly, pressing plastic wrap directly onto the surface to prevent ice crystals, and freeze for a minimum of 6 hours, or preferably overnight, until firm.
  10. Allow the ice cream to sit on the counter for 5-10 minutes before scooping for the ideal texture.