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Update: I changed the name to “Peanut Butter Cookie Dough Whiteout” on 12.6.16, but the recipe is the same as before.
As you all well know, I am an ice cream fanatic, and (surprise, surprise) I’m very familiar with Dairy Queen. Unfortunately, Dairy Queen isn’t on my diet. But that’s OK, because I can make my own versions of my favorite DQ treats at home! You know what? On the rare occasion that I stop back at DQ these days for old times’ sake, the ice cream is way too sweet (I am not even kidding right now). Also, I’ve found that my homemade “Blizzards” pack way more flavor punch than their original counterparts, which totally makes sense because I’m using minimally-processed ingredients. This is real food, folks, and I can actually honestly say that I prefer my homemade Peanut Butter Cookie Dough Whiteout to the DQ version I may or may not have tried a year ago.
A very thick, ice-creamy milkshake + peanut butter cookie dough crumbles = awesomesauce.
Could be breakfast, could be dessert, could be lunch…who knows? #dietfood
Trim Healthy Mamas, this yummy Whiteout is a delicious S. I’ve included instructions in the recipe below for turning it into ice cream if that’s your preference (no ice cream maker needed!).
Want more Dairy Queen mock-ups? Check out these recipes:
You can find this recipe in my cookbook, Necessary Food.
- 1 cup crushed ice
- ⅓ cup cottage cheese
- ¼ cup unsweetened almond milk (or more, if needed for blending; this will make it thinner)
- ⅛ tsp. glucomannan
- Dash of salt
- Dash of vanilla extract
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 T natural peanut butter
- 1 T defatted peanut flour
- ½-1 scoop vanilla whey protein powder
- 2 tsp. refined coconut oil, melted
- 1 packet (3/4 tsp.) Truvia (or ¾ tsp. THM Gentle Sweet)
- 1 T defatted peanut flour
- 2 T Briana's Baking Mix
- Mix together the cookie crumb ingredients and freeze for a few minutes to harden.
- Meanwhile, blend all the shake ingredients together until smooth. Stir in the cookie crumbs and enjoy! Yields one serving.
- Alternately, you could place the blended shake mixture in a bowl in the freezer and freeze for 40-60 minutes, stirring twice within the first half hour. Add the crumbs at the end and stir in by hand, then enjoy as peanut butter cookie dough ice cream.
Briana’s Baking Mix
Suggested products:
- Ninja blender – I use the single serve cup from this set to make this blizzard.
- Glucomannan
- THM Pure Stevia Extract Powder
- Defatted Peanut Flour
- Whey Protein Powder
- Truvia
Other options:
Hi! It sounds delicious! I’m doing keto, may I ask… How many carbs for this recipe?
Hi there! I’ve started including nutritional info on most of my newer recipes but haven’t been able to go through and provide it for my old recipes yet. MyFitnessPal is a super easy way to find nutrition facts! If you sign up for an account, under the Recipes tab there’s a place where you can just add the link to a recipe and it will pull up the ingredients for you to confirm, then generate the nutritional info! 🙂
This sounds scrumptious Briana! I can’t do Stevia (because of what it does to my sinus’). Can another sweetener be substituted? I was it to be so amazing my hubby doesn’t miss Blizzards from DQ so much. 😉
Hi Karen! Any low-glycemic sweetener of your choice will work. 🙂 I would just add it to taste, but you can use this conversion chart for a general idea of how much to use: https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
Taste buds often vary though, so sweetening to taste is the most foolproof method!
I love this smoothie! I make it almost every day! Thank you for the delicious treat!
Sometimes I’ll add a tsp of butter in the crumble for even more flavor:)
Sounds yummy, Marci! I’m so glad you like it!
I can’t wait to try this! My fav at DQ is the peanut buster parfait…could you try to make one of those that are THM approved?!
I’ve never had one, but I looked it up and I think it would be easy to piece together from a lot of recipes that are already out there! You could use my Special Occasion Ice Cream (https://www.briana-thomas.com/special-occasion-ice-cream/), peanuts, and the hot fudge sauce recipe in my first cookbook, Necessary Food. 🙂
I ? this recipe so much. I’m not going to lie, I’m eating this in bed after a supper that didn’t quite fill me up, after a looong day of mothering my toddler. So delicious!
Haha…that works! I’m so glad you enjoyed it, Kristina!
WOW! This is really good!!!
So I got all the ingredients tossed in the cup, went to add the cottage cheese and discovered that lo and ehold some of the family had polished it off. You will be pleased to know that this will work with the equivalent amount (1/3 cup) of sour cream. Yes indeedy, sour cream. (I’m not pretending it is calorie and fat similar, but it WORKED when I was out of yogurt and cottage cheese). I did not have regular peanut butter so I used powdered peanut flour in its place, with 2 more tsp. coconut oil. Well anyways, it WORKED. This was still the best healthy flurry-type thing I’ve had in ages. Bless you!
That’s good to know, Nita! Thanks so much for sharing your tweaks!
Do other sweeteners work in your ice creams – xylitol, gentle sweet, etc.? I find the pure stevia leaves, for me, a really bad aftertaste. Thanks.
Yes, and you’ll actually probably get a better texture if using a sweetener with a little more bulk. 🙂 Most of my recent recipes actually use a combination of xylitol and stevia for that reason. You’ll need to adjust the amount used, of course, since stevia is super concentrated.
If you’re getting an aftertaste, first – use a good brand of stevia. I’ve used many and THM’s is by far the best and most “forgiving”. 🙂 Second – try using less sweetener. I usually decrease the sweetener in other people’s recipes because they have too much sweetener for my taste and I notice a bad aftertaste, too!
If I use all peanut flour and no peanut butter, will it be an “E”?
If you omitted the peanut butter and used additional peanut flour, it would still be an S because of the fats in the crumbs (coconut oil, and a little bit from my baking mix). If you left the crumbs off and used all peanut flour, it would be a Fuel Pull because there would be no significant carb or fat sources. 🙂 To make it an E, you would need to add a carb source.
Keep in mind that using all peanut flour will make it not as creamy and rich-tasting.
I’ve made this twice in the past 2 days, it’ soo good!! <3
THIS RECIPE IS SOOOOOOO GOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!! THANK YOU FOREVER!!!!!!! I LOVE THE NEW COOKBOOK SO MUCH!!!!!!!
Hi new to the thm. I made a smoothie the other day and it turned out so thick my blender couldn’t even move it. It called for a half teaspoon of glucomannan and I don’t have it and can’t buy it around here. Someone said to sub xanthan gum 1:1 ratio. I did that but again it was so thick I ended up tripling the liquid and had loads of it left over. Would it have been the xanthan gum. Followed recipe to the T. Thanks kinda worried to try another
Hi Regina! It definitely could’ve been the xanthan gum. 1/2 tsp. sounds like kind of a lot to me, and while the 1:1 ratio usually works, some brands of both glucomannan and xanthan gum can vary in strength so if the recipe author used a weaker brand than you have, that could add to the problem. I would try cutting it in half next time and see what happens. 🙂
I have never been able to enjoy any baking mix. Oat fiber really hurts my stomach. Do know of any substitute. Plain Almond flour?
I know that some people use psyllium husks as a sub for oat fiber! I haven’t personally tried it myself, but you could make a small test batch and see if it works. Almond flour isn’t nearly as absorbent as oat fiber, so if you use it as a substitute, you’ll have to use different amounts of the mix in recipes.
I’m guessing I shouldn’t make a second one right now. This is so yummy! I might even like it best without the crumble. I used THM baking blend. I may like to try yours out next though. Mine didn’t crumble or mix well. It was just a glob at the bottom. Still very good.
Yes, since my mix is drier than THM’s, you’d need a little more of the THM Blend in its place. I’m glad you liked it!
I substituted ricotta cheese for the cottage cheese and like the flavor better. Something about the cottage cheese just was a little too tart.
OH MY WORD!! This is so yummy! I made this for my hubby and he said, “This CAN’T be good for me”….hahaha! Thank you!!
I love this recipe! Thank you !
I didn’t have all the ingredients one time so I came up with an alternate version that I use on occasion. Omit Almond milk use 1oz water and 1 oz heavy cream. Omit cottage cheese . It works perfectly fine and taste just like creamy ice cream. Sometimes I also use chocolate baking powder for the crumble portion instead of the peanut flour. It’s a yummy change. L
Great ideas! Thanks for sharing!
Hi! This sounds amazing! Could I sub something for the gluccie? I’m out.
Thank you!
Xanthan gum can usually be substituted.
This made MY DAY!! Thank YOU!
Hey Briana,
Sorry to send an email so late in the evening. I wanted to know if I used apples in the crispy cream cheese and berries taco, would it be an E or S? Thanks so much and have a great weekend!!!
Petra
Hi Petra! It would be a crossover due to the combination of carbs (apples) and fats (cream cheese, coconut oil for frying). 🙂
I’ve made this every day since I discovered it. Is that bad?? LoL! It’s SO good! It was my lunch today and just delish. I use the THM Baking Blend and it works out great. 🙂 Thanks for such an amazing recipe!
I’m so glad you like it! Thanks for sharing!
Pb cookie dough blizzard thats healthy? the perfect post workout treat for sure!
What can I replace the defatted peanut flour with?
You can use peanut butter, but it will be more calorie-dense and you may have to adjust liquids.
Would Jiff PB2 work for the defatted peanut flour? My WalMart carries it.
PB2 has added sugar, so I don’t recommend it. However, Jiff Peanut Powder has no added sugar, so that would work just fine.
Better than DQ? Yes!! Love this recipe! I added just a splash of imitation butter flavoring and I think that gives it even more ‘cookie dough’ flavor. Also, I didn’t have the peanut flour so I just used peanut butter. More calories, I know, but I didn’t want to wait to make this!
Ok this was soooo delicious! I just made it! I cannot wait for your cookbook to come out :)!!! Thanks for all you do for us 🙂
I’m so glad you enjoyed it! I can’t wait for the cookbook either. 😛
I’m not sure if my comment went through before. This looks great! Do you think I could substitute the THM baking blend for yours in the same amount?
In such a small amount, yes, that would probably work.
What is for breakfast at 6:00 a.m. for me? Yes, yes – this! (Made it in my vitamix in the garage so I wouldn’t wake the hubs. You are awesome; can’t wait for your cookbook, also. TY
Dedication. 😛
Thank you for this recipe! Cannot wait to try it!
Does your baking mix substitute equally for the THM baking blend?
If you check out the baking mix post, you can find out more info about how it compares to THM Baking Blend. 🙂 My mix is drier than THM Baking Blend so you usually need more THM Baking Blend to replace it. In such a small amount, you can probably just use equal ratios though.
Could be….a POST WORKOUT SHAKE?! Um, yes. Saw this recipe on my way home from practice, got home, made it as fast as I could, and shoved it in my face as fast as I could.
Bless you for this, ma’am.
Amen, and amen. 😛 Glad you enjoyed it.
What is Briana’s baking mix?
I’m sorry; I forgot to include the link to it below the recipe like I usually do. It’s the baking mix recipe that can be found on my website. https://www.briana-thomas.com/brianas-baking-mix/
Would there be any kind of substitute for defatted peanut flour? I would love to make this!
By the way, I love the fact that you are so creative in the kitchen, and then share your results with us! Your blog is one of my ‘go-to’s’ if I ever want a good recipe. 🙂 You’re awesome!
Thanks for your sweet words, Heidi. I don’t know of a good substitute for defatted peanut flour, but you could experiment with using peanut butter instead (although that will increase the richness and you’ll need to adjust liquids).
Briana, I love your recipes! Can you clarify–if I want to omit the crumbles, what ingred are for the shake?
All the crumb ingredients are listed at the bottom of the ingredients list after the line that says “Cookie Crumbs”.
I may have immediately printed this recipe without reading any more than the title as soon as I got this blog post in my inbox…. Lol! Thanks!