Peanut Butter Protein Ice Cream – GUEST RECIPE from Andrew Daish


April 9, 2016

Hi, my names’s Andrew Daish (Daishy) and I am a Swedish international rugby player. I currently play in National 1 for Old Albanians. Off the field, I am a PE teacher and a crossfitter.

I started baking when I was young with my Granny and she taught me the basics but as the demands of a busy lifestyle and a sweet tooth, I always wanted to develop protein based deserts.

I started to experiment with protein based recipes after having shoulder surgery to keep focus on long term goals and mental stimulation. Of course, I have created some really tasty protein based deserts (according to the rugby boys) but also had some recipes that just didn’t work.

I hope you enjoy this recipe – try not to eat it all at once.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 8 Servings


400g of quark

150g of mascarpone

60g Smart Protein Optimum Whey Vanilla (I use Smart Protein’s vanilla because of the ice cream flavour it has)

2 teaspoons of vanilla essence

4 tablespoons of peanut butter (I use nuts’n’more)

Handful of peanuts

40g of dark chocolate broken up


1Mix all the ingredients except for the peanuts and dark chocolate.

2Once the mixture is looking smooth, fold in the peanuts and dark chocolate. You may want to add more peanut butter at this point.

3Place the mixture into a shallow bowl, spread evenly and place in the freezer.

4Every 30 minutes or so, remove the mixture from the freezer and stir the mixture around.

5Repeat this process until the mixture becomes solid.

6I would remove the ice cream from the freezer about 10 to 15 minutes before serving.


Nutrition Facts

Serving SizePer Serving
Sugar 3.6g
Total Fat16.7g
Saturated Fat1.8g
Total Carbohydrates6.1g

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April 9th, 2016