This thick peanut butter frosty recipe tastes like a homemade peanut butter milkshake, and yet it‘s secretly healthy and high in protein!
The recipe is super simple – NO protein powder, NO banana.
Just blend everything together, pour into a glass, and you have a delicious healthy breakfast or dessert with over 10 grams of protein per serving!
The creamy homemade peanut butter frosty can be dairy free, vegan, gluten free, and sugar free, with soy free and nut free options as well.
You may also like: Vegan Peanut Butter Cookies
Feel free to play around with the base recipe.
For example, I like to blend in a handful of chocolate chips (because, of course I do).
You can also add a pinch of instant coffee or cinnamon, a spoonful of chopped peanuts or strawberry jam (for a peanut butter and jelly frosty!), or make an almond butter, cashew butter, or coconut butter version.
If desired, top with chocolate syrup, sliced banana, or Coconut Whipped Cream.
Substitution options for the tofu:
To make the recipe soy free, simply use an equal amount (3/4 cup) of any of the following instead of the tofu:
Coconut cream, frozen yogurt or vanilla ice cream, mashed avocado (which gives it a slight green color but is still delicious), banana (and a dash of cinnamon if desired) or mashed roasted sweet potato (here’s how to cook sweet potatoes). Or you can substitute 1 cup raw soaked cashews or macadamia nuts.
Above, watch the video of making the vanilla version. (I don’t have a video for the peanut butter version but it uses the same method.)
Peanut Butter Frosty
- 1 1/2 cups milk of choice or creamer
- 3/4 cup silken tofu (soy free options are listed above)
- 2 tbsp peanut butter or powder
- 1/4 tsp salt
- 3/4 tsp pure vanilla extract
- 3 – 4 tbsp sweetener of choice
- optional handful chocolate chips or peanuts
I like to freeze the milk or creamer in an ice cube tray beforehand (watch the recipe video above), because it makes the frosty super thick. If you skip this step, the recipe will be much thinner but still taste good. (Do not add regular ice to the recipe because it will water down the taste.)
To make the peanut butter frosty, simply combine all ingredients in a blender until smooth. I use a Vitamix for thickest results, but if you have a regular blender just thaw the frozen milk enough for your blender to be able to handle it. Serve cold and enjoy.