Make your own delicious and creamy strawberry ice cream studded with honey roasted peanuts and peanut butter swirls. This high-protein treat is the perfect way to keep cool this holiday weekend.

Dairy-free option available. See Chef’s Notes for details.

Servings: 4  

Prep Time: 1 ½ hours  

Total Time: 1 ½ hours  


  • 1-pound package of strawberries, stems removed and quartered (about 13.5 ounces) 
  • ½ cup granulated sweetener of choice
  • (13.66 fluid ounces) can unsweetened coconut milk 
  • 1 scoop Metabolic Super Protein – Vanilla 
  • 1 cup creamy peanut butter, divided 
  •  1 cup honey roasted peanuts 


In a medium saucepan, add strawberries and sweetener and stir to combine. Turn heat to medium-high and bring mixture to a low boil, until strawberries have cooked down slightly and the juice has become more of a syrup consistency, about 10 minutes. (You can use a potato masher or fork to help the strawberries along if desired.) 

Remove the strawberries from the heat and pour it into a separate freezer-safe container. Place in the freezer for 30-40 minutes, or until completely cool. (If you have more time, you can also place the strawberry mixture in the refrigerator overnight.) 

Once cooled, add the coconut milk and vanilla protein to the strawberry mixture and stir to combine. Remove your ice cream maker bin from the freezer and place it in the machine according to your package directions. Set your ice cream maker to the “ice cream” setting and hit start. Carefully pour in your ice cream mixture, then place the lid on the tip. (Work quickly here – you do not want the frozen bin to start thawing before you add in your mixture.) Allow the ice cream maker to run for about 30 minutes, or until mixture is thickened to your preference. 

While the machine is running, prepare a loaf pan lined with parchment paper. If you are using a reusable ice cream container, keep that in the freezer until needed.   

A few minutes before turning off the machine, add ½ cup of the peanut butter and all the peanuts.  

Remove the ice cream with a spatula and pour it into a loaf pan or a reusable ice cream container. Spoon the remaining peanut butter into the ice cream and swirl it in with a spoon.  

Enjoy right away for more of soft serve, or place in the freezer for 15-20 minutes to allow to the firm more. 

Cook’s Notes: 

If the ice cream has been in the freezer for a while, allow it to sit at room temperature for 15-20 minutes before serving to help soften.  

For dairy-free option, use plant based protein.