This Peanut Butter Cup Protein Ice Cream is rich, creamy, chocolatey, and packed with peanut butter flavor—but it has a protein-packed secret ingredient you wouldn’t expect: farmer cheese!
Made with farmer cheese, kefir, peanut butter, cocoa powder, protein powder, and maple syrup, this homemade protein ice cream tastes more like a decadent peanut butter cup dessert than a high-protein treat. And to make it even better, it’s loaded with homemade mini protein peanut butter cups.
If you’re looking for a high-protein ice cream recipe that actually tastes like dessert, this one needs to be next on your list.
Why You'll Love This Protein Ice Cream
- Tastes like a peanut butter cup – Rich chocolate, creamy peanut butter, and little bites of peanut butter cups make every spoonful feel indulgent.
- Packed with protein – Farmer cheese, kefir, and protein powder add protein without sacrificing the dessert experience.
- Simple ingredients – No artificial dyes, refined sugar, or complicated ingredients.
- Incredibly creamy – Farmer cheese gives the ice cream a rich, cheesecake-like texture.
- Ninja Creami friendly – This recipe is perfect for making in the Ninja Creami or Ninja Swirl ice cream makers. They make the ice cream so incredibly creamy! The Ninja Swirl also makes soft serve ice cream!
Tips for the best Peach Cobbler Ice Cream
Adjust your protein powder as needed. Protein powders vary in how absorbent they are. Start with less when making the peanut butter cup filling and add more until you have a soft, moldable dough.
Make small peanut butter cups. Tiny pieces distribute throughout the ice cream so you get a little peanut butter cup in almost every bite.
Don’t be afraid to respin. If you’re using a Ninja Creami, a second spin is often what takes homemade protein ice cream from crumbly to creamy.
FAQs
Can you make protein ice cream without farmer cheese?
Farmer cheese is a great ingredient for homemade protein ice cream because it adds protein and creates a rich, creamy texture when blended. Its mild flavor works especially well with chocolate, peanut butter, and cheesecake-inspired flavors. If you don’t have farmer cheese, you can substitute with cottage cheese.
Can I make this without a Ninja Creami?
Yes. You can churn the blended ice cream base in a traditional ice cream maker according to the manufacturer’s instructions. Add the peanut butter cup pieces toward the end of churning before freezing.
Why is my protein ice cream crumbly?
Homemade protein ice cream can sometimes become crumbly because protein powder and low-moisture ingredients affect the texture. If you’re using a Ninja Creami, add a splash of almond milk and respin until creamy.
Can I use a different nut butter?
Absolutely. Almond or cashew butter would both work, although peanut butter gives you the classic peanut butter cup flavor.
Is this ice cream refined-sugar-free?
The ice cream base is sweetened with pure maple syrup rather than refined sugar. If you want the entire recipe to be refined-sugar-free, choose a chocolate that is also free of refined sugar.
Other NIce Cream Recipes To Make:
Save this recipe for summer fun—and tag @healthyholme on Instagram if you try them! I’d love to see your pops!
Peanut Butter Cup Protein Ice Cream
Ingredients
Ice Cream Ingredients
- 1 cup farmer cheese
- 1/4 cup kefir
- ½ cup almond milk
- ¼ cup natural peanut butter
- 1 serving chocolate protein powder
- 1 tsp pure maple syrup more to taste
- 1 tsp cacao powder
- 1 tsp collagen
- 1 tsp vanilla extract
Protein Peanut Butter Cup Ingredients
- ¼ cup creamy peanut butter
- 1 tbsp pure maple syrup
- 2 tsp vanilla protein powder
- ⅓ cup chocolate chips
- 1 tsp coconut oil
Instructions
Make the ice cream
- Add the farmer cheese, kefir, almond milk, peanut butter, maple syrup, protein powder, cacao powder, collagen, and vanilla to a high-powered blender.
- Blend for 1–2 minutes, until completely smooth and creamy.
- Taste it before freezing.More chocolate → add 1 tsp cocoaSweeter → add 1 tsp maple syrupMore peanut butter → add 1 tsp peanut butterToo tangy → a little more maple syrup + vanilla
- Pour into your Creami container and freeze for 18–24 hours.
Make the peanut butter cups
- Mix the peanut butter, maple syrup, and protein powder until you have a thick, smooth dough.
- Roll into small balls and flatten into little disks.
- Freeze for 20–30 minutes on a plate covered with parchment paper.
- Melt the chocolate and coconut oil. Dip the frozen peanut butter discs into the melted chocolate. Using a fork, shake off the excess chocolate and place on a plate lined with parchment paper. Repeat with the remaining discs and freeze until solid.
Churn the ice cream
- Spin on Lite Ice Cream. If it comes out powdery, add a splash of almond milk and respin.
- Then make a hole in the middle and add the peanut butter cup pieces.
- Run on Mix-In and enjoy!
