This healthy peanut butter cup ice cream is ultra creamy and decadent while secretly being packed with good-for-you ingredients and protein! The easiest homemade protein peanut butter cups are folded into the ice cream and is then topped with peanut butter magic shell! It’s vegan, gluten-free, and refined sugar-free!
One thing about me – I will happily enjoy ice cream all year long, even if it means enjoying it while sitting over my heater. Although you don’t need any fancy equipment to make this ice cream, I have to say that the Ninja Creami is probably my favorite, most-used appliance i’ve bought over the last year. I love that you can literally make your protein shake into ice cream – I will never complain about ice cream for breakfast or post-workout 😉
This peanut butter cup ice cream is dairy-free, gluten-free, refined sugar-free and incredibly easy to make. Simply throw everything into a blender, blend, then freeze! I made quick, little homemade peanut butter cups to fold throughout the ice cream and then topped it with a three ingredient magic shell that is just DELISH.
Why you’ll love this recipe
- It’s versatile! You can add any of your favorite mix-in’s so you never get bored!
- Wholesome – this ice cream is made dairy-free (vegan), gluten-free, and refined sugar-free and can fit into paleo and keto diets. It’s also packed with good-for-you ingredients.
- Packed with protein – This makes a great high protein snack or dessert!
- Can be meal-prepped – You can keep a batch in your freezer for the week to have whenever your sweet tooth hits!
- You don’t need a fancy machine to make it – no ice cream machine or fancy equipment is needed to make ice cream! I leave three methods in the recipe card!
Peanut butter cup ice cream recipe video
How to make healthy peanut butter cup ice cream
Full recipe, measurements, etc. are in the recipe card at the bottom of the post!
Equipment
- Blender
- Ice cream maker, Ninja Creami, or ice cube tray
Ingredients
- Raw cacao powder: Regular cocoa powder will also work, although raw cacao powder is packed full of antioxidants!
- Milk: I use plant-based milk (almond or cashew are my favorite). If you want a truly rich and creamy ice cream, sub full-fat canned coconut milk
- Yogurt: This is optional, but it really adds to the texture of the ice cream! Greek yogurt or coconut yogurt work but it needs to be a THICK yogurt.
- Chocolate protein powder: Use a flavor you really love as this will just add to the richness, flavor, and sweetness of the ice cream!
- Peanut butter: any nut butter will work!
- Sweetener: You can use pitted medjool dates, maple syrup, or monk fruit!
- Chocolate chips
- Vanilla extract & sea salt
- Protein bar: This is totally optional! I used a protein bar to make the inside of the peanut butter cups but you can also just use peanut butter. I used Rise Bar as they’re minimal ingredients! (Code: DANI for a discount)
Steps to make vegan peanut butter cup ice cream
- Option 1: Ninja Creami – Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Pour the ice cream into your Ninja Creami pint. Place the lid on top and freeze overnight or all day.When ready to make, let the pint sit on the counter for 5 minutes. Then place it on your machine. Run it for the first round on the “Lite ice cream” setting. Use the “re-mix” button and let it go another round.
- Option 2: Ice cream maker – Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. When you’re ready to make the ice cream, add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Turn your ice cream maker on and pour the ice cream into the machine as it’s on (or according to your ice cream makers instructions). Let the machine work it’s magic. Once it’s thickened, you can toss in your peanut butter cups or mix-in’s of choice and let it run another minute or so to thoroughly mix them in. Enjoy!
- Option 3: Blend, freeze, blend method – Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. When ready to make, add the cubes to a Vitamix or high-powered blender or food processor, blending a few minutes until super thick and creamy. You’ll need to stop and scrape down the sides as needed. If yours will not blend, add a splash of milk, but be careful as this can make it more of a smoothie if you add too much! Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying. Once creamy, add to a bowl and stir in the mix-ins!
Tips
- Ninja Creami Tips: Leave the pint on the counter for 10-15 minutes prior to blending it. This creates the creamiest outcome! It’s also beneficial to re-mix it once more for the best texture!
- Blending method tips: Leave the cubes out on the counter for 10-15 minutes prior to adding to back into the blender to make the ice cream. This will help create that creamy texture!
More healthy, dairy-free ice cream recipes to try
- Snickers ice cream cake
- Vegan pumpkin ice cream
- No-bake Homemade Ice Cream Sandwiches
- Strawberry shortcake ice cream bars
- Healthy cookie dough ice cream
- Dragon fruit ice cream with peanut butter cookie dough chunks
- Vegan pistachio ice cream
Vegan Peanut butter cup ice cream
Ingredients
Ice Cream
- 1 cup lite canned coconut milk (or other thicker milk option) *use full-fat canned coconut milk for the creamiest texture!
- 1/4 cup THICK greek yogurt or coconut yogurt *can sub more milk
- 1 scoop (about 3 tbsp) of your favorite chocolate protein powder
- 1 1/2 tbsp cacao powder
- 1-2 pitted dates or sweetener of choice, to taste (maple syrup, honey, monk fruit)
- 1 1/2 tbsp peanut butter
- 1/4 tsp vanilla extract & good pinch of sea salt
- 1-2 tbsp powdered peanut butter (optional! Adds more peanut flavor + protein!)
Peanut butter cups (this will make leftovers)
- 1/3 cup chocolate chips
- peanut butter or a peanut butter protein bar
Instructions
Peanut butter cups
- In a small bowl, melt the chocolate until smooth. either use the double-boiler method or heat in the microwave in 20 second increments, stirring between each, until smooth.
- Add a little chocolate to the bottoms of the peanut butter cup mold (or mini muffin tin). I like to use a small knife or chopstick to spread it up the sides of the mold a little. Place in the freezer for a few minutes to firm up.
- If using a peanut butter protein bar, break it into pieces. Remove the mold from the freezer. Press a little piece of the bar into the bottom of each one, on top of the chocolate, or add a little bit of peanut butter. Use the remaining chocolate to cover the peanut butter filling. Return to the freezer until completely firm.
Ninja Creami
- Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Pour the ice cream into your Ninja Creami pint. Place the lid on top and freeze overnight or all day.
- When ready to make, let the pint sit on the counter for 5 minutes. Then place it on your machine. Run it for the first round on the “Lite ice cream” setting. Use the “re-mix” button and let it go another round. Then break up some of the peanut butter cups and use the "mix-ins" button to mix them in!
Ice cream machine method
- Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. When you’re ready to make the ice cream, add all of the ingredients to a blender. Blend for a minute or two until completely smooth.
- Turn your ice cream maker on and pour the ice cream into the machine as it’s on (or according to your ice cream makers instructions). Let the machine work it’s magic. Once it’s thickened, you can toss in your peanut butter cups or mix-in’s of choice and let it run another minute or so to thoroughly mix them in. Enjoy!
Blend, freeze, blend method
- Add all of the ingredients to a blender. Blend for a minute or two until completely smooth.
- When ready to make, add the cubes to a Vitamix or high-powered blender or food processor, blending a few minutes until super thick and creamy. You’ll need to stop and scrape down the sides as needed. If yours will not blend, add a splash of milk, but be careful as this can make it more of a smoothie if you add too much!
- Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying. Once creamy, add to a bowl and stir in the mix-ins!