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Mmm…you guys know how much I love peanut butter, ice cream, and snacks on the lighter side. It should come as no surprise to you that I attempted to combine all three concepts in one recipe! I’ve gotta say, I think this is my favorite recipe so far this summer. The texture of these Peanut Butter Cookie Doughsicles is so smooth and creamy and perfectly satisfying to my sweet tooth!
In case you’re wondering, the popsicles kind of taste like peanut butter cookie dough, hence the name. You probably figured that out already. 😛 Yep, the baking powder is in there to add to the cookie dough flavor. These popsicles are so simple to make – just buzz the ingredients together in a blender before pouring the mixture into popsicle molds and freezing!
Don’t have defatted peanut flour? You should totally get some! It’ll give you all the decadent flavor of peanut butter without a calorie overdose! And did I mention that one quarter cup serving of defatted peanut flour contains a whopping 16 GRAMS of PROTEIN?!? In case you can’t tell, this is one of my favorite ingredients. I like Protein Plus brand, and I usually order it from Amazon, but you can find it at Netrition.com as well. If you don’t have defatted peanut flour and want to make these popsicles post-haste, you can just use natural peanut butter in its place, but that kind of defeats the Light S I was going for here. The popsicles will be super creamy, though! (Check out the Notes section of the recipe below for more substitution notes.)
You may also enjoy:
- Starting THM
- my recipe index
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- all my peanut butter recipes
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:
Chewy Peanut Butter Protein Bites
- 1 c. unsweetened almond milk
- ½ c. defatted peanut flour
- ½ c. cottage cheese
- ½ c. half and half*
- 3 T. xylitol**
- 2 T. refined coconut oil, softened
- ½ tsp. vanilla extract
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- ½ tsp. glucomannan
- Blend the ingredients together until smooth. Pour into popsicle molds and freeze until firm (several hours or overnight).
- Since these are pretty light, feel free to enjoy two or three!
**I do not recommend substituting a less concentrated sweetener for the xylitol because the sugar alcohols help keep the popsicles from freezing so hard.
- Defatted Peanut Flour (Amazon)
- Defatted Peanut Flour (Netrition)
- Xylitol (Amazon)
- Xylitol (iHerb)
- THM Pure Stevia Extract Powder
- Glucomannan (Amazon)
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- Popsicle Molds
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