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Chocolate Peanut Butter Ice Cream

If you have a pulse then you like ice cream. Everyone has a favorite flavor, this one is mine. Chocolate and peanut butter is a powerful combo but throw a banana in the mix and you’ve got the ultimate ice cream. I recently stumbled upon some samples of Oikos greek yogurt and this was what I envisioned. Greek yogurt makes for a thick and creamy ice cream and also makes it very nutritious. This ice cream has no added sugar and no fat besides the peanut butter. On top of that, all you need is a blender and about 2 minutes to make this – no ice cream maker required. Ice cream is no longer relegated to dessert.


Prepare fruit ahead of time. Remove peels and freeze bananas in plastic wrap. Wash, slice and freeze peaches in a plastic bag. No-salt cottage cheese can easily substitute for greek yogurt.

1 frozen banana
1 frozen peach (or another banana)
1/2 cup cottage cheese (no salt added) or greek yogurt
2T peanut butter, preferably unsalted
2T cocoa powder
1 serving chocolate or vanilla protein powder
soy/skim milk, as needed


1. Break apart banana and place in a blender. Add cottage cheese or yogurt, peanut butter, cocoa powder and a splash of milk (the key to achieving a soft-serve ice cream consistency is to use as little milk as possible). Blend on medium-high until just a few chunks remain. Add the peach chunks and blend until smooth. The mixture should be very thick. Pour into a tall chilled mug. If it is a little runny, place in the freezer for 15 minutes and stir well. Top with granola, cereal, chopped nuts or enjoy plain. It doesn’t freeze well so enjoy immediately – as good a reason as any to finish it in one sitting.