Photo of Chocolate peanut butter "ice cream" by WW

Chocolate peanut butter "ice cream"

Total Time
1 hr 10 min
10 min
Here’s a different spin on no-churn ice cream. A yogurt mixture is spread out thin, frozen, broken into chunks, and then processed in a blender until smooth. The resulting treat will have a texture somewhere between soft serve and ice milk. If you freeze the mixture until hard-frozen (a couple of hours or more), let it stand for a few minutes to slightly soften before blending it.


Plain fat free Greek yogurt

1 cup(s)

Monk fruit sweetener with erythritol

3 Tbsp

Chocolate peanut butter powder

½ cup(s)


  1. In a medium bowl, stir together the yogurt and monk fruit sweetener. Spread the mixture into a thin layer on a sheet pan lined with parchment paper. In the same bowl (no need to rinse it out), stir together the peanut butter powder and ¼ cup water. Drizzle the peanut butter mixture over the yogurt. Place in the freezer for 1 hour or until firm.
  2. Remove the sheet pan from the freezer; break the yogurt mixture into several pieces and place them in a blender. Blend until the mixture is smooth, stopping occasionally to scrape down the sides as needed.
  3. Serving size: about ¾ cup