Peanut Butter Cheesecake Light Ice Cream
Indulgence without the evidence.
Beach-Ready Lore
Scoop, spin, and stroll the beach guilt-free — a full pint of peanut-butter-cheesecake ice cream that fits inside the calorie count of a candy bar.
Portion Matrix (Reference Scale)
Peanut Butter Cheesecake Light Ice Cream
Tap a portion size. Watch the numbers move. That’s the whole book.
Macros: label data (Premier Protein, PB2) • as written. A full pint (255 cal total) beats even the book's own original target of 293 cal — the extra protein and lower carbs are a bonus, not a typo.
The Numbers Up Front
Yield: 1 full pint
Default Portion: the whole pint (that's the point of a Creami pint)
✂️ Trim Trim Trim
A traditional homemade PB cheesecake pint runs 1,500–2,200 calories and 100–150g of fat. This version keeps the flavor and drops that by well over a thousand calories per pint — the single biggest transformation in the whole book.
Ingredients
Use-what-you’ve-got friendly.
Sorted by dish, with the spices you probably already own kept separate.
Base (pick one)
- ◆1 Premier Protein shake (any flavor — vanilla or chocolate work best here)
Creaminess
- ◆1 tbsp sugar-free instant pudding mix (vanilla)
- ◆1 tbsp whipped cream cheese (light)
- ◆Pinch of xanthan gum (optional, for scoopability)
Flavor
- ◆2 tbsp PB2 powdered peanut butter
Mix-Ins (add during the mix-in cycle)
- ◆5–12 Reese's mini chips, or 1 crushed Oreo Thin, or a tbsp of graham cracker dust
Instructions
- 1
Whisk the protein shake, pudding mix, cream cheese, PB2, and xanthan gum until fully smooth.
- 2
Pour into a Ninja Creami pint container, freeze solid 24 hours.
- 3
Spin on the "Lite Ice Cream" setting. Re-spin once if it's still crumbly.
- 4
Add mix-ins on a second short spin cycle so they distribute without pulverizing.
🧠 Why This Works
Premier Protein is already engineered to be thick and creamy at high protein, low fat — it's doing the job heavy cream usually does. PB2 delivers real peanut butter flavor at a fraction of the fat of the real thing, and the pudding mix is what keeps the texture scoopable instead of icy.
🌶️ Flavor Boosters
Vanilla bean paste • cocoa powder for a chocolate-peanut-butter variant • fruit purée swirl
🔄 Use What You’ve Got
- —No Premier Protein? Any protein shake works, macros will shift slightly with the brand
- —No PB2? Real peanut butter works but adds real fat — 1 tbsp real PB adds ~90 cal, 8g fat
- —No xanthan gum? Skip it — texture will be slightly less smooth, still totally scoopable
📦 Meal Prep Notes
Keeps in the freezer like any ice cream • Best consistency within a day or two of spinning • Let it sit out 5 min before scooping if it's rock-hard
📊 Before & After(per pint)
| Calories | Protein | Fat | Carbs | |
|---|---|---|---|---|
| Traditional Homemade PB Cheesecake Ice Cream | 1,850 | 25g | 125g | 160g |
| Ben & Jerry's-Style PB Flavor | 1,250 | 24g | 75g | 125g |
| ⭐ Lo-Cal Hi-Pro Version | 255 | 36g | 6g | 12g |
| You Saved (vs. homemade) | −1,595 cal | +11g protein | −119g fat | −148g carbs |
Your Kitchen Log
Lives in this browser — no account, no cloud, no judgment.
The Cook’s Comments
Made it? Rate it. Tweaked it? Spill.
Warming up the comment box…
The List
Liked this one? There are more coming.
New recipes, the biggest calorie swaps we find, and nothing else. No spam, no selling your address, unsubscribe in one click.