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Peanut butter + ice cream + quick + easy = a recipe that is naturally one of Briana Thomas’s automatic faves. Yours too? I thought so.
Guess what? No ice cream maker required!
I’ve always had an issue with the taste of protein powder. I love the creaminess and protein punch it adds to things, but the taste just doesn’t agree with me – and trust me, I can taste it a mile away. (I’ve tried multiple brands and they all give me the same taste.) When making this ice cream, I decided to try adding collagen instead of protein powder. (An ice cream recipe like this that doesn’t call for any cream needs a little extra something to make it creamier.) This was actually the first recipe in which I’ve ever tried collagen! I just haven’t seen the need to buy any because I like to keep my recipes as frugal as possible, but I know it’s a staple in many of your kitchens. Andrea, my buddy from Healthy Family Foods in Manitoba, Canada, recently sent me an awesome package with all kinds of goodies…including some Great Lakes Collagen. From this point on, I think I may be buying collagen instead of whey protein powder. While it didn’t make this ice cream quite as creamy, I liked the taste of the ice cream with collagen way better than with protein powder! Maybe it’s just my taste buds – I don’t know. I’m always amazed at how much taste buds can differ. I seem to have taste buds made of lead when it comes to sweeteners (I can handle straight stevia just fine in most recipes), but maybe I got the raw end of the deal when it comes to protein powder receptors. 😛
Some of my other single-serve ice cream recipes (I would personally try substituting collagen for the protein powder in any of these recipes):
- Basic Vanilla
- Birthday Cake
- Cookie Dough
- French Vanilla
- Horsetracks (fan favorite!)
- Superfood Chocolate
Some peanut butter granola made a great topping for this ice cream! Check out the recipe by clicking here.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my peanut butter recipes
- my ice cream recipe picture index
You can pin this recipe here:
- Blend all the ingredients together in a high-powered blender until smooth (the mixture will be thick). Transfer to a bowl and stick it in the freezer for 30-40 minutes to firm up, stirring every 10-15 minutes for optimum texture. Enjoy!
- Yields 1 large snack serving or 2 dessert servings
**You could use 2 T. defatted peanut flour instead of the peanut butter, but I prefer the texture and taste when using peanut butter. The oil in natural peanut butter tends to separate, so I like to take advantage of that and use the stiff, dry peanut butter that is left behind. This cuts back on fat but preserves the intense peanut flavor. If you decide to use defatted peanut flour and low-fat cottage cheese, this recipe would be a THM Fuel Pull.
***If you prefer a little extra sweetness, add a little THM Super Sweet Blend to round things out.
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- Whey Protein Powder
- THM Pristine Whey Protein Powder
- Great Lakes Collagen
- Great Lakes Collagen (iHerb)
- THM Integral Collagen
- Glucomannan (Amazon)
- THM Pure Stevia Extract Powder
- Defatted Peanut Flour (Amazon)
- THM Super Sweet Blend
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