Chocolate protein powder adds staying power to this tasty protein ice cream.

Maple syrup lends a touch of sweetness, while peanut butter powder provides nuttiness for a flavorful sweet treat.

Toppings like cacao nibs and crushed peanuts provide a satisfying crunch.

Three pink bowls with a few scoops of the chocolate-peanut butter protein ice cream recipe, topped with crushed peanuts

Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Spoon the mixture into a freezer-safe 9by-5-inch loaf pan lined with parchment paper; freeze for 1 hour.

Sprinkle with cacao nibs and peanuts before serving, if desired.

To make ahead

Store in an airtight container in the freezer for up to 1 week.

Ingredients for the chocolate-peanut butter protein ice cream recipe

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

The chocolate-peanut butter protein ice cream recipe being made in a food processor

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

The chocolate-peanut butter protein ice cream recipe blended to a smooth “batter” in a food processor

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

The chocolate-peanut butter protein ice cream recipe “batter” poured into a parchment paper lined loaf pan

Photographer: Jen Causey, Food Stylist: Ruth Blackburn