Healthy Peanut Butter Frozen Yogurt

How do you tailor a basic a Vanilla Frozen Yogurt recipe to fit your needs?  Your peanut butter needs, to be exact?  You add TWO sources of peanut butter to the recipe, of course!  This healthy Peanut Butter Frozen Yogurt contains both creamy peanut butter and peanut flour to achieve the decadent, rich, and delicious peanut butter flavor you crave so much.

Healthy Peanut Butter Frozen Yogurt recipe (refined sugar free, high protein)

To cut the salty twinge of the peanuts I added some of this raw Hawaiian honey my sister got for me a few months ago.  It is so thick, creamy and dreamy, it tastes just like frosting!  We sometimes eat it straight out of the jar as a little treat.

If you don’t have this honey on hand you can definitely substitute it with regular honey or pure maple syrup.  Both of those sweeteners go perfectly well with peanut butter, as seen here  🙂

Healthy Peanut Butter Frozen Yogurt recipe (refined sugar free, high protein)

Healthy Peanut Butter Frozen Yogurt
Prep Time
30 mins
Total Time
30 mins
 

This rich, decadent, sweet, and creamy healthy Peanut Butter Frozen Yogurt doesn't taste healthy at all! It's refined sugar free and high protein too.

Course: Dessert
Cuisine: Ice Cream & Frozen Yogurt
Servings: 10 servings
Calories: 170 kcal
Ingredients
Instructions
  1. Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
  2. In a blender, add the yogurt, honey, peanut butter, vanilla paste, stevia extract, and butter flavor. Blend until smooth.
  3. In a small bowl, whisk together the peanut flour, xanthan gum, baking soda, and salt.  With the blender running, slowly add in the dry ingredients.  Blend until smooth.
  4. Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
  5. Transfer the ice cream into a freezer-safe dish. Cover and freeze until it's the texture you prefer (~3-5 hours). Serve and enjoy!
Nutrition Facts
Healthy Peanut Butter Frozen Yogurt
Amount Per Serving (1 serving = ½ cup)
Calories 170 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 0.5g 3%
Cholesterol 5mg 2%
Sodium 85mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 13g
Protein 13g 26%
Calcium 10%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Comparing my healthy Peanut Butter Frozen Yogurt to Pinkberry’s (a snack that some people think of as a “healthy treat,” but trust me, it’s NOT), my version has less fat, less saturated fat, less sugar (plus, no white sugar or corn syrup as ingredients!), and double the protein.

Not to mention, the ingredients used in my recipe are high quality and more nutritious than the ingredients Pinkberry uses.  This is their ingredient list:

Nonfat milk, sugar, peanut butter (peanuts, sugar, peanut oil, salt), nonfat yogurt (pasteurized nonfat milk, live and active cultures), nonfat yogurt powder (nonfat milk, culture), dextrose, carrageenan, guar gum, maltodextrin, mono- and diglycerides, rice starch.

Sugar is listed three times.  THREE!  So much sugar in just a little bit of fro yo?  No thanks.  I’ll take the homemade version, thank you very much  🙂

Healthy Peanut Butter Frozen Yogurt Recipe

A bowl for me…

Healthy Peanut Butter Frozen Yogurt Recipe

And a bowl for you!

Are you on your way to the kitchen yet?  Go grab that peanut butter!

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With love and good eats,

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– Jess

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7 comments on “Healthy Peanut Butter Frozen Yogurt”

  1. Would this work without an ice cream maker? I’ve been searching for peanut butter froyo all summer! In obsessed with it! And since this is so much healthier (and higher and protein) I could really eat it daily 🙂 yaaay!

    • dessertswithbenefits

      Anoushe-
      I haven’t tried making this without an ice cream maker before. The ice cream machine works to incorporate air into the ice cream for a smoother/softer texture. To incorporate more air into the mixture without the machine, I would recommend whisking the ice cream “batter” in the mixer for a longer period of time (let’s say, 2-3 minutes in both step #5 and step #7). Imagine you’re making an egg white meringue, the longer you whip it, the more air you incorporate!
      I hope this works, and I hope you love the recipe! It’s totally healthy enough to eat on a daily basis 😉
      -Jess

  2. This looks absolutely delicious! Cannot wait to try this out–may even be the first recipe I try with my new ice cream maker! 🙂

  3. I guess I really do need an ice cream maker machine now huh? your recipe is killing me! This looks so delicious <3

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  5. Hey Jessica,

    hope you’re doing well!! I was just wondering, can you make this without a stand mixer? I’ve tried to make your recipes before (many have been very successful!!) but my ice cream ones NEVER work 🙁 i dont have a stand mixer, will a hand mixer do?
    Thank you!! (ps – when i make this, i was thinking of adding 1/2 tsp banana extract, sounds good, eh?)

    Love your site!

    • Belle-
      Yup! You can make this with a hand mixer instead of a stand mixer. You might need to beat the mixture 2-3x as long though, since a hand mixer has slightly less range/power. You want to incorporate air into the mixture so the ice cream is soft after churning.
      And the banana extract? GENIUS!
      I hope you like the recipe 🙂
      -Jess

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