Go Back
–+ servings
Peanut Butter Yogurt Ice Cream

Creamy Peanut Butter Yogurt Ice Cream That's Guilt-Free Indulgence

Delight in this Peanut Butter Yogurt Ice Cream—your new favorite frozen treat that's simple, healthy, and high in protein!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Greek Yogurt Opt for full-fat for an even richer texture.
  • 1 cup Natural Peanut Butter Choose one without added sugars or oils for the best taste.
For Sweetness
  • 2-3 tablespoons Sweetener (Optional) Honey, maple syrup, or keto-friendly sweeteners.
To Enhance Flavor
  • 1 pinch Salt Brings out the natural flavors of peanut butter.

Equipment

  • Mixing Bowl
  • Handheld mixer or whisk
  • airtight container
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine Greek yogurt and natural peanut butter. Blend until smooth, about 2-3 minutes.
  2. Add your chosen sweetener and a pinch of salt. Mix thoroughly until well incorporated, about 1-2 minutes.
  3. Pour the mixture into an airtight container or silicone molds. Spread evenly to avoid air pockets.
  4. Place in the freezer for at least 4 hours, until firm.
  5. Remove from freezer, let sit for 10-15 minutes before scooping.
  6. Store leftovers in an airtight container in the freezer for up to two weeks.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 12gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 100IUCalcium: 100mgIron: 1mg

Notes

For best texture, consume within two weeks of making. Remember to let it soften at room temperature before scooping.

Tried this recipe?

Let us know how it was!