Are you kidding me?  Ice cream?  Try this one and you’ll be chillin’!


Protein-packed Ice Cream with Peanut Butter Cups

Prep time: 1.5 hours; Servings: 2

Nutrients per serving: Calories 210, Total Fats 6g, Saturated Fat 1.5g,

Trans Fat 0g, Cholesterol 30 mg, Sodium 220 mg, Total Carbohydrates 10g, Dietary Fiber 1g, Sugars 4g, Protein 31g, Iron 1 mg.


Ice Cream:

5 egg whites

1 scoop whey protein powder, flavor of your choice

1-2 packets Stevia

Peanut Butter Cups:

1 scoop chocolate whey protein powder

1 T. all-natural peanut butter

1 T. unsweetened cocoa powder

1-2 packets Stevia

4 oz. water


  1. For the ice cream, place egg whites in a mixing bowl. Use a handheld electric mixer to beat them into stiff peaks. Fold in the whey. Add sweetener to taste. Freeze for at least 1 hour, longer if you have time.
  2. Meanwhile, make the peanut butter cups by blending all the ingredients together in a blender.
  3. Divide the peanut butter mixture into round muffin tins, filling about ¾ full. Place filled muffin tin in freezer and let freeze for about an hour or until firm.
  4. When ready to eat, scoop ice cream into a bowl and top with two peanut butter cups.

(Freezing – For a true ice-cream texture, freeze the ice cream for four hours before serving. Extra peanut butter cups can be frozen up to five days.)



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