Peanut Butter Protein Ice Cream

If you’re looking for a dessert that feels indulgent but still supports your nutrition goals, this one ticks every box. 

Made with our French Vanilla Protein Powder, this high-protein peanut butter ice cream is rich, creamy, and packed with simple ingredients-no refined sugar, no dairy, and no compromise on flavour. And the best part? Those peanut butter cookie dough chunks are seriously addictive.

Ingredients 

For the ice cream

5 overripe frozen bananas

400ml canned coconut cream

For the Cookie Dough

½ cup peanut butter

2 heaped tbsp Second Nature French Vanilla Protein Powder 

¼ cup maple syrup or any liquid sweetener

1/3 cup almond flour

1/3 cup chocolate chips 

Method

Add all of the cookie dough ingredients to a bowl and mix well to combine. Leave to set in the fridge for 20 minutes.

 Add the frozen bananas and coconut cream to a high-powered blender or food processor and blend until smooth. 

Tip half of the mixture into a container or loaf tin. Add a few tablespoons of the cookie dough to the ice cream then add the remaining ice cream. Top with more cookie dough and place in the freezer to set for 4 hours or overnight (if setting overnight either blender again or leave out to thaw for 5 minutes)