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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
- 1 c. crushed ice
- ⅓ c. cottage cheese
- ¼ c. unsweetened almond milk
- 2 T. whey protein powder or collagen*
- 2 T. half and half
- 1½ T. natural peanut butter**
- ¼ tsp. glucomannan
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder***
- 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.
Suggested products:
- 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
Is there an app that will take a recipe and breakdown the nutritional info. My grandson has been diagnosed with type 1 diabetes and I need to know the total carbs.
Something like MyFitnessPal might work. 🙂
Can this recipe made dairy free ice cream.
I’m not sure how you would replace the cottage cheese and half and half. I’m sorry! I do have some DF ice cream recipes here on my website: https://www.briana-thomas.com/indexes/fuel-type-allergy-info-theme/dairy-free-ice-cream/
There are some more DF ice cream options in Convenient Food, my second cookbook: https://www.briana-thomas.com/convenientfood/
I think all of them are full size recipes though.
Hello. Thank you for posting your recipes, they’ve been so helpful!
I hope this isn’t an incredibly stupid question, but, can I substitute marine collagen? I just started using collagen and don’t have any clue as to the differences, I just bought this one on a whim. It’s unflavored, I know that much. I see the ones you’ve recommended are bovine.
Thanks for your help!
Not a stupid question! As long as its a tasteless collagen and dissolves well it should work just fine in this recipe. I don’t have any experience with marine collagen myself.
I can’t wait to try this!
Briana, IF we wanted to use an ice cream maker, what would we do?
You could try churning the blended mixture in an ice cream maker as-is, but I recommend trying this recipe instead. You’ll probably get a better texture: https://www.briana-thomas.com/peanut-butter-ice-cream/
Love the ice cream! Any idea on how many calories are in the entire recipe?
Hi Isaiah! No, I haven’t calculated the nutritional info on this recipe, but you’re welcome to put it into a tracker like MyFitnessPal to find out. 🙂 I follow a healthy eating plan called “Trim Healthy Mama” that focuses on not having to count, so I usually embrace that.
Looking forward to trying this. I don’t have gluccie… is that a must for this recipe to work?what does it do?
Thanks for all your hard work developing such great recipes!
Hi Julie! The gluccie serves as a thickener and creamifier. 😉 If you leave it out, the ice cream will have more of an icy consistency. If you have xanthan gum, you can substitute that for gluccie in a 1:1 ratio.
Do you think this would work with yogurt instead of cottage cheese?
I personally do not like the tangy taste of Greek yogurt in ice cream and shakes, so I don’t recommend that. The cottage cheese adds a nice creaminess (without a tang) when it’s blended up in this ice cream recipe. 🙂
Looks great!!
Rebecca
xx
http://www.peppermintdolly.com
I’ve made this a few times, Briana, and it is fabulous!! My husband and I love it!!! Thanks for a great recipe!
I’m so glad!
Briana, I was interested to read your comments about substituting Collagen for whey protein powder. I first bought Great Lakes Collagwn when I started THM. When it ran out, I bought THM’s Collagen (which I do not like.) It does not dissolve but leaves little clumps. Great Lakes’ Collagen does not do that, and it tastes better. If you subbed collagen for whey protein would it be 1:1?
Hi Patti! Yes, I would substitute the collagen 1:1 for whey protein. 🙂
maybe you bought the gelatin instead of the collagen hyd?
MY QUESTION: can we use gelatin powder?
Hi Monika! From a protein standpoint, a good beef gelatin would be fine to use in place of the collagen, but it probably won’t dissolve as smoothly and may leave clumps in the ice cream.