Of which 13.3 g sugars and 3.3 g saturated fat.
No-added-sugar version: 290 kcal and 10.3 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (whey) · Unsaturated fat (peanut)
Allergens peanuts, milk
Peanut butter protein ice cream
Creamy and dense, with that real peanut butter flavor.
Ingredients
- 200 g (7 oz) low-fat Greek yogurt
- 180 ml (¾ cup) reduced-fat milk
- 50 g (1¾ oz) vanilla or chocolate protein powder
- 6 g sugar — or 1 tsp honey; no added sugar: 18 g erythritol or granulated stevia
- salt — a pinch
- 2 tbsp 100% peanut butter (30 g / 1 oz) — mix-in, all of it into the well
This recipe uses half the sugar because protein powder is usually sweetened: taste the mix and, if it needs it, add more, up to 13 g in total. In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Blend the yogurt, milk, protein powder, sugar and salt until smooth.
- Pour into the pint container without going past the MAX line.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Muscle Gain”. The English edition is coming soon.
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