This High-Protein Frozen PB2 Chocolate Peanut Butter Cool Whip Treat is a creamy, fluffy, chocolate-peanut-butter dessert made with just a few simple ingredients. It tastes like frozen peanut butter mousse, with a rich chocolate flavor and a light, airy texture.
It’s an easy no-bake dessert for hot days, late-night sweet cravings, or make-ahead snacks. You can make it with powdered peanut butter such as PB2 and sugar-free or regular whipped topping.
5 min
Prep time
2–3 hours
Freeze time
2 servings
Yield
1. Ingredients
For the frozen treat
- 1½ cups (about 170 g) Cool Whip or another whipped topping
- 4 tablespoons (about 24 g) chocolate PB2 powdered peanut butter
- 2–3 tablespoons cold water, as needed
- 1 teaspoon unsweetened cocoa powder, optional, for a richer chocolate flavor
- ½ teaspoon vanilla extract, optional
- Zero-calorie sweetener or a little honey, optional, to taste
Optional toppings
- 1 teaspoon powdered peanut butter, dusted over the top
- A few dark chocolate shavings
- A light sprinkle of unsweetened cocoa powder
- A few mini chocolate chips
Note: This recipe uses powdered peanut butter with cocoa, as shown in your picture. If you have regular PB2 without cocoa, add 1–2 teaspoons unsweetened cocoa powder.
2. Step-by-step instructions
Step 1: Make the chocolate peanut butter paste
Place the powdered peanut butter in a small bowl. Add 2 tablespoons cold water and stir until smooth. Add a little more water if needed to achieve a thick, creamy paste.
Avoid making it too runny, because excess liquid can create an icy texture.
Step 2: Fold in the Cool Whip
Place the whipped topping in a mixing bowl. Add the peanut butter paste and optional vanilla and cocoa powder.
Fold gently with a spatula until the mixture becomes uniformly light brown. Avoid vigorous stirring so the dessert retains its fluffy texture.
Step 3: Portion the mixture
Spoon the mixture into two freezer-safe containers. Smooth the tops or create decorative swirls with the back of a spoon.
Add a few chocolate shavings or a light dusting of cocoa if desired.
Step 4: Freeze until fluffy and firm
Cover the containers and freeze for 2–3 hours for a soft, spoonable frozen dessert. For a firmer texture, freeze longer.
If frozen solid, leave the container at room temperature for 5–10 minutes before serving.
3. Tips for the best texture
- Keep the whipped topping cold: This helps maintain its airy texture while mixing.
- Make a smooth PB2 paste first: Adding dry powder directly to the whipped topping can leave dry pockets.
- Don’t overmix: Fold gently to avoid deflating the mixture.
- Freeze in shallow containers: A shallow layer freezes more evenly and is easier to scoop.
- For a softer texture: Freeze for less time and enjoy it like a frozen mousse.
- For a richer chocolate flavor: Add unsweetened cocoa powder or a small amount of melted, cooled dark chocolate.
4. All nut information and allergy guide
Contains peanuts
PB2 is made from peanuts, so this recipe is not suitable for someone with a peanut allergy. Powdered peanut butter is still a peanut product even though much of its fat has been removed.
Nut-free alternative
For someone who must avoid peanuts, do not use PB2. A suitable seed-butter powder made from sunflower seeds may be an alternative, but check its ingredients and cross-contact warnings carefully.
Other allergens
Check the whipped topping label for milk, soy, or other allergens. Ingredients vary by brand, including sugar-free versions.
5. Nutrition information
Estimated nutrition for the full recipe using approximately 170 g of a light whipped topping and 24 g of chocolate PB2, divided into two servings:
| Nutrient | Per serving |
|---|---|
| Calories | 100–140 kcal |
| Protein | 3–5 g |
| Carbohydrates | 8–14 g |
| Fat | 5–8 g |
| Sugar | 3–8 g |
These are approximate values and vary with the exact whipped topping, powdered peanut butter, and sweetener.
Important: Although this is a lighter dessert, the basic recipe is not especially high in protein. The name refers to the protein-containing peanut powder. For a genuinely higher-protein version, see the variation below.
6. Higher-protein variation
To increase protein while keeping the chocolate-peanut-butter flavor, use:
- ¾ cup (170 g) plain nonfat Greek yogurt
- ½ cup (about 60 g) light whipped topping
- 4 tablespoons chocolate PB2
- 1 scoop chocolate or vanilla protein powder, about 25–30 g
- 2–4 tablespoons cold milk, as needed
Mix the PB2 with a little milk to form a paste. Blend it with the Greek yogurt and protein powder until smooth, then fold in the whipped topping. Divide into two containers and freeze for 1–2 hours, stirring once if you want a softer texture.
This version will be denser and more like frozen yogurt than the original fluffy treat. Depending on the products used, it may provide approximately 15–25 g of protein per serving.
7. Frequently asked questions (Q&A)
Q1. Can I eat it without freezing?
Yes. Chill it in the refrigerator for 30 minutes and serve it as chocolate peanut butter mousse.
Q2. Can I use regular peanut butter instead of PB2?
Yes. Use about 1–2 tablespoons smooth peanut butter, but expect more fat, calories, and a denser texture. Fold it in gently.
Q3. Can I use regular Cool Whip instead of sugar-free?
Absolutely. Regular whipped topping works well, although the calories and sugar may be higher.
Q4. Why did my frozen treat become icy?
Too much added water or prolonged freezing can cause ice crystals. Use only enough water to make a thick PB2 paste and allow the dessert to soften slightly before serving.
Q5. Can I make it without protein powder?
Yes. The original recipe does not require protein powder. PB2 contributes some protein, but the overall amount remains modest.
Q6. How long can I store it in the freezer?
For the best texture, enjoy it within 1–2 weeks in a tightly covered freezer-safe container. It can remain frozen longer, but the texture may deteriorate.
Q7. Can I make it dairy-free?
Use a dairy-free whipped topping and check that all other ingredients are suitable. The protein content may differ.
Q8. Is this recipe keto-friendly?
Not necessarily. The carbohydrate content depends on the whipped topping and powdered peanut butter. Check the product labels and calculate the net carbohydrates if you follow a ketogenic diet.
Q9. Can I use another powdered nut butter?
Almond-based powders may work, but they introduce tree nuts. For a different flavor, sunflower-seed butter powder may be an option if safe for your needs.
Q10. Is it suitable for meal prep?
Yes. Portion into individual containers before freezing, label them with the date, and thaw briefly before eating.
8. Serving suggestion
Serve in a small chilled bowl with a swirl on top, a light dusting of chocolate PB2, and a few dark chocolate shavings. For a sundae-style treat, add sliced banana or a small spoonful of sugar-free chocolate sauce.
Final result: A creamy, fluffy frozen chocolate-peanut-butter dessert with minimal preparation and no baking—perfect for a quick sweet treat. 🍫🥜
