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Scooped peanut butter chocolate protein ice cream in a bowl
High-Protein Desserts · Healthy Chocolate

PB Chocolate Protein Ice Cream

August 17, 2026 Total time: 2 hrs 10 min Makes: 2 bowls

This is what I make when I want something that tastes like a peanut butter cup blended into ice cream, but I still want it to actually move the needle on protein for the day. Frozen banana is doing the heavy lifting on texture, so it stays creamy without any cream at all.

The cocoa and chocolate protein powder make it taste like a fudgy chocolate soft serve, and the PB2 brings the peanut butter flavor without dumping a full jar of fat and calories into two servings.

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PB Chocolate Protein Ice Cream

Peanut butter chocolate protein ice cream made from frozen banana, cocoa, and chocolate protein powder, creamy with no cream at all.

Prep 10 min
Cook No cook
Total 2 hrs 10 min
Yield 2 bowls

Ingredients

  • 2 ripe bananas, sliced and frozen
  • 1 scoop chocolate protein powder
  • 2 tablespoons PB2 (powdered peanut butter)
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk, plus more as needed
  • pinch of salt
  • 1 tablespoon regular peanut butter, for drizzling, optional

Instructions

  1. Add the frozen banana slices, protein powder, PB2, cocoa powder, almond milk, and salt to a food processor.
  2. Blend, scraping down the sides every 30 seconds, adding a splash more almond milk only if it's struggling to move.
  3. Keep blending until it turns from crumbly to smooth, thick soft serve, this usually takes 2 to 3 minutes total.
  4. Divide between two bowls and drizzle with peanut butter if using.
  5. Serve immediately for soft serve, or freeze 30 minutes for a firmer scoop.

Nutrition (approximate, per serving)

Calories190
Fat3g
Carbs24g
Fiber4g
Sugar12g
Protein15g

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • PB2 keeps this lighter than regular peanut butter would, real peanut butter works too but adds more fat and calories.
  • Use a very ripe, spotted banana, it makes a real difference in sweetness.
  • This doesn't refreeze well into a scoopable texture, best eaten the same day.

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