We All Scream with Jason for No Ice Cream

Want a chocolatey peanut buttery ice cream treat? Of course you do. Want it to be full of protein, healthy fats, and minerals? Don’t care, you say? I get it. But now you can have your ice cream and eat it too, all while fueling your lean muscle mass and reducing blood sugar impacts.

How? For starters, there’s no ice cream in our ice cream. We will be using vanilla greek yogurt as a base, and not much else, really. This is the most simple of all the simple recipes I’ve posted. The key is just like when being attacked by a rogue group of ninjas – choose your weapons carefully.

We need grass fed full fat greek yogurt, all natural peanut butter that is just peanuts and salt, 70% or higher dark chocolate, powdered monkfruit sweetener, and a bit of coconut oil, and that is it. There’s no churning or complicated machines needed, just a mixing bowl, some parchment paper, and a baking tray that will fit in your freezer.

You can put some popsicle sticks in it before you freeze if you have better luck finding them than I did, but it’s not necessary.

Protein is vital to maintaining lean muscle mass, and most people aren’t getting enough of it. This dessert will help with that without even a hint that you are doing something healthy for yourself. It’s also very satisfying, so even a half serving will keep you feeling full and will help reduce the urge to snack later in the day. It’s about as perfect as a summertime treat can get, so mix up a batch or two, and enjoy.

Chocolate Peanut Butter Ice Cream Hockey Pucks

Ingredients:

1 cup grass fed vanilla greek yogurt

1 cup all natural peanut butter

1/2 cup powdered monkfruit sweetener

1 70% or higher dark chocolate bar

1 tbsp coconut oil

Instructions:

Mix the yogurt, peanut butter, and sweetener in a large bowl until well blended:

Use an ice cream disher to scoop out a serving onto a baking tray lined with parchment paper and flatten with a spatula. Aim for each to be around the size of a hockey puck. Insert the popsicle sticks now if using. Place in the freezer and wait an hour or so until it is set. Melt the dark chocolate and coconut oil in a double boiler set up. I use a glass bowl set over a saucepan with some boiling water. Once melted, set aside to cool for about five minutes, then cover the frozen treats: