Peanut Butter & Jelly Protein Sundae

Peanut butter and jam. A bizarre but totally comforting, indulgent combination of sweet and salty. Following a mad urge to create something based on these flavours, I thought a protein-rich, healthy take on a layered sundae would do the trick to satisfy my cravings!

You don’t need anything crazy to make this either – it’s pretty much based on storecupboard stuff, with the addition of a decent brand of protein powder and chia seeds; in my case, I went for PhD Woman Exercise Support and Kaizen Living superfoods. This recipe might sound a little strange but trust me, the results are worth and it makes an ideal summer dessert!


For the jelly –

  • 1 x packet of sugar-free strawberry jelly
  • 1 scoop PhD Woman Strawberry Delight Exercise Support protein powder

Follow the instructions on the back of the packet – when pouring the jelly crystals into the hot + cold water, whisk in the protein powder vigorously so you don’t get any lumps. Pour into your tin or mold and leave to set in the fridge for at least 4 hours.

For the peanut banana ‘ice cream’ –

  • 3 frozen bananas (in chunks)
  • 3 tbsp coconut milk
  • 1 tsp vanilla extract
  • 1 scoop PhD Woman Vanilla Crème Exercise Support protein powder
  • 1 tbsp Hale Naturals PPB (sweetened with stevia)

Remove the frozen banana chunks from the freezer about 5 minutes beforehand. Put in a high-power blender along with the coconut milk, vanilla extract and protein powder, then whizz up until thick and smooth.

Meanwhile mix together the powdered peanut butter with water so you have a thick but still runny paste. Pour the banana mixture into a silicone mold or a tupperware box and stir in the peanut mixture to create a swirl effect. Freeze for at least 1 hour.


For the berry chia jam –

  • 200g frozen berries
  • 3 tbsp chia seeds (I used Kaizen Living)
  • 2 tbsp stevia (I used Truvia)

Put the frozen berries in a small pan with a dash of water and the sweetener. Bring to the boil, the simmer for a few minutes to let the juices run and defrost. Stir in the chia seeds for the last couple of minutes, then set aside and leave to cool. Transfer to a kilner jar or tub with a lid and leave in the fridge until needed.


Ready to assemble?
Right, now for the fun part. Get your sundae dishes ready (the whole mixture will divide into 4 servings), remove the ice cream from the freezer and chia jam and jelly from the fridge.

It’s totally up to you which order you want, but I went for jelly at the bottom, some of the peanut vanilla ice cream then berry chia jam on top…and even made a little more PPB mixed with water for a sauce…Now get #IndulgingInnocently!


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