I will happily go to my grave saying there is no better combination on earth than peanut butter and chocolate. It’s comforting, indulgent, and somehow always hits the spot—especially when it comes in the form of ice cream you can feel good about.
This recipe makes two servings and packs a serious nutritional punch, with about 20g of protein and nearly 7g of fiber per serving. It’s rich, creamy, and deeply satisfying—proof that dessert can still be nourishing.
Ingredients:
(Add everything to a blender, or directly into your Ninja CREAMi container if you have an immersion blender.)
• 1/2 cup (120g) Fairlife whole milk
• 1/2 cup (120g) unsweetened vanilla almond milk
• 1 single-serve container (145g) Dannon Light & Fit Toasted Coconut Vanilla Greek yogurt
• 25g Simplified Nutrition Vanilla Protein Powder
• 15g vanilla pudding powder (Simply Delish is my favorite)
• 20g powdered peanut butter (Walmart Great Value works great)
• 16g creamy peanut butter (Jif Natural is my go-to)
• 10 drops zero-calorie sweetener (monk fruit or liquid stevia)
Directions:
Blend all ingredients together until completely smooth. Freeze for at least 8 hours.
When ready to make your ice cream, process using the “Light Ice Cream” setting according to your machine’s instructions. It will likely look a bit dry and crumbly after this first spin—totally normal. Add 1 tablespoon (15g) of water and press “Re-Spin.”
Mine only needed one re-spin, but if yours isn’t smooth and creamy yet, give it one more.
Once creamy, add 1 Fiber One brownie and process using the “Mix-In” setting. If you prefer bigger chunks (team chunky over here 😉), you can always stir it in by hand.
Then take a seat, put your feet up, and enjoy a dessert that feels indulgent and nourishing—because both can absolutely exist together.
Nutrition (½ recipe):
• 271 calories
• 33.6g carbs
• 10.4g fat
• 19.7g protein
• 6.8g fiber
- Maggie
