Frozen PB2 Protein Ice Cream (WW Low-Point Treat)

Why This Dessert Works for Weight Watchers
Many frozen desserts are made with heavy cream, sugar, and full-fat ingredients. While they taste great, they can quickly use up a large portion of your daily points.

This recipe keeps the flavor and texture of a frozen dessert while making a few smart adjustments.

First, powdered peanut butter replaces traditional peanut butter. This keeps the peanut flavor but significantly reduces fat and calories.

Second, Greek yogurt replaces heavy cream. Greek yogurt is thick, creamy, and high in protein, which makes it perfect for lighter desserts.

Third, sugar-free syrup adds sweetness without additional points.

Because of these substitutions, the dessert stays creamy and satisfying while remaining extremely low in points.

It’s also very filling thanks to the protein in both the yogurt and powdered peanut butter. That means even a small serving can feel like a proper dessert rather than just a bite of something sweet.

Ingredients (WW Optimized)

• 2 tbsp PB2 powdered peanut butter
• ½ cup plain fat-free Greek yogurt
• 1 tsp sugar-free syrup (optional)

Optional toppings (may add points depending on amount):

• crushed peanuts
• cocoa powder dust
• mini sugar-free chocolate chips
• cinnamon

Instructions
Step 1: Mix the base

In a small bowl combine the powdered peanut butter and the Greek yogurt.

Stir until the mixture becomes completely smooth and creamy. Make sure the PB2 is fully blended so there are no dry pockets of powder.

The mixture should have a thick peanut butter mousse-like texture.

Step 2: Add the syrup swirl

Drizzle the sugar-free syrup lightly over the top of the mixture.

Using a spoon, gently swirl the syrup into the yogurt mixture.

Don’t mix it completely — leaving some streaks creates that nice marble effect that looks similar to ice cream swirls

Step 3: Freeze

Place the bowl in the freezer for 20–30 minutes.

During this time the mixture will thicken and firm up slightly while still remaining soft enough to scoop.

Tips for the Best Texture
Because this dessert is yogurt-based rather than cream-based, the freezing time matters.

Freezing it for about 20–30 minutes creates the best texture. At that point it becomes thick and scoopable but still creamy.

If frozen too long, it may become more solid. If that happens, simply let it sit at room temperature for a few minutes before eating.

Using thicker Greek yogurt also helps the dessert maintain a creamier texture

Nutrition Information (Approximate)
Per serving:

Calories: ~90
Protein: ~10g
Carbohydrates: ~7g
Fat: ~1g

WW Points: ⭐ 1