Chocolate Peanut Butter Ice Cream Bites – WLS Recipes

Steph Wagner

January 17, 2014

Chocolate Peanut Butter Ice Cream Bites - low carb dessert for wls patients

Today, amongst many other things, I set out to create a new sweet treat.

I often have clients tell me I don’t have enough sweets on my website. I usually tell them, “I know! I can’t have them in the house!”

I’ll be honest. I love sweets. I love salty. Chips or brownies…doesn’t matter.  The trick for me? Don’t have them around. Find better options and eventually I stop thinking of the poor options. Truly. If you’ve kept sugars and starches out of your diet for an extended amount of time…you likely felt what I’m talking about. I don’t feel tempted by the leftover cake in my house from our small group. I put Mr W’s snacks in another cupboard and I don’t think about them. I feel too good and it just doesn’t come to mind.

However if I open the door…just once…I have a very, very hard time shutting it again. Suddenly I can smell the chips through the closed cabinet doors. My resolve is pretty much non-existant. So….there aren’t a lot of recipes for sweets on my blog.

Every once and a while I will try really hard to create something for the sweet tooth. Personally I can get the job done with a protein shake, a protein bar, some Crystal Light, or maybe some Plain Greek Yogurt with cinnamon, Splenda and some cool whip on top :)

The recipe I first ventured out to make was “Chocolate Peanut Butter Balls.” That’s definitely not what happened.

The original recipe called for regular peanut butter where I used PB2 Powdered Peanut Butter. PB2 Powdered Peanut Butter,6.5 oz. When it called for a whole package of sugar-free chocolate pudding mix, I only used 2 tablespoons. So when I tried to “roll it into a ball” it was too liquidy. I was determined not to add any more calories to the creation so I tried two things:

1) Scooped the mixture into a mini muffin tin.



2) Put the mixture in a small 1 cup prep bowl.


I put them both in the freezer.

When I went to take them out about 30 minutes later, they were a little too frozen. So I moved them to the fridge for about 20 minutes. Then they were soft, creamy and delicious!

I think the mini muffin servings are perfect for portion control. If you put the mixture in a large bowl, I would recommend eating smalls amounts at a time and making your serving last over the course of a few days. This is a pretty rich taste so it won’t take much to satisfy a sweet tooth!







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