This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
I already have a great peanut butter milkshake recipe on this site, and it’s really close to the real deal – but if you have leftover vanilla low-carb, sugar-free ice cream in your freezer (like, leftovers from this recipe that are now frozen solid), make THIS ONE. It tastes *exactly* like my favorite milkshake of all time: the sinful peanut butter milkshake made with sugar-laden ice cream, milk, and lots of Jif creamy. Minus the flabby waist, acne, and overall “yuck” feeling. But that’s OK; I think I can live without those.
I can’t even begin to tell you how I feel about peanut butter milkshakes. Let’s just say that I love food in general, but when someone asks me what my favorite food is, three words pop into my head almost instantly. I don’t think I could survive on a diet that didn’t include peanut butter milkshakes, but thankfully the diet lifestyle I follow lets me have my cake and eat it too – literally.
And let me tell you, I can’t even hardly believe how much this milkshake tastes like the real thing. And it only takes 5 ingredients! One of those is ice cream that you’ve already made at one point in time, so if you don’t have that on hand, I suggest you check out my other peanut butter milkshake recipe that isn’t quite as good but still pretty spectacular (and one of the most popular recipes on this blog).
You can definitely adjust this milkshake to your own personal tastes. I added some cream because most of my ice cream recipes aren’t that rich to begin with. I’ve found that 2 T of natural peanut butter is enough to give me the flavor I crave, but if that’s still not peanut-buttery enough for you, I suggest you add some defatted peanut flour. I don’t recommend using more than 2 T of peanut butter because nut butters are pretty calorie-dense, and we don’t want to push our luck in the weight loss department, healthy as this shake may be. The ice cream and unsweetened almond milk amounts are totally up to you and how thick you want your shake. I usually use as much ice cream as I can fit into my Ninja single-serve blender cup (about two cups) and use just enough almond milk to get it to blend. This leaves me with a super-thick milkshake, which I looooove. It’s so creamy, there are just no words….
Not in the mood for a peanut butter milkshake? Check out this milkshake post for ideas on some other flavor combos you can try using some of my other ice cream flavors.
Question of the day (comment below to answer!): what’s your favorite milkshake flavor?
You can find this recipe in my cookbook, Necessary Food.
- 1½ - 2 cups leftover low-carb, sugar-free vanilla ice cream
- 2 T natural peanut butter
- 1 T heavy whipping cream
- 1-2 doonks THM Pure Stevia Extract Powder, to taste (a doonk is 1/32 tsp.)
- Unsweetened almond milk to desired thickness
- Defatted peanut flour for a stronger peanut butter flavor, optional
- Blend all ingredients together until smooth (a Ninja single-serve cup works great). Enjoy!
- Ninja blender – includes a single-serve cup
- THM Pure Stevia Extract Powder, my sweetener of choice, can be purchased from the Trim Healthy Mama online store.
- Defatted Peanut Flour