About This Recipe
Three ingredients, no cooking, no blender. Just mix, freeze, and eat straight from the bowl. The texture after freezing is somewhere between fudge and ice cream — dense, creamy, and cold in a way that makes it feel much more indulgent than it is. I make this when I want something sweet but don’t want to think about it. It takes about two minutes to put together and the freezer does the rest.
Why These Ingredients
Skyr — the base of the fudge. It freezes into something thick and creamy rather than icy, which is what gives this its fudge-like texture. Greek yogurt works as a substitute but skyr holds up better in the freezer and has a higher protein content.
Peanut butter — adds fat and richness that makes the frozen mixture taste like actual dessert. It also prevents the skyr from freezing too hard — the fat keeps it scoopable straight from the freezer. Use natural peanut butter with no added sugar.
Honey — just enough to balance the tanginess of the skyr. You can swap for any liquid sweetener or leave it out entirely if your peanut butter is already slightly sweet.
💡 Too hard after freezing? Leave it at room temperature for 3–5 minutes before eating. If it’s consistently freezing rock solid, add an extra half tablespoon of peanut butter next time — the extra fat keeps the texture softer.
Ingredients (4 pieces):
• 150g skyr
• 3 tbsp peanut butter
• 1 tbsp honey
Instructions:
1. Mix skyr, peanut butter, and honey until smooth and fully combined.
2. Pour into a mold or small container.
3. Freeze for 2–3 hours.
4. Remove from mold and slice into 4 pieces.
5. Take out 3–5 minutes before eating.
Macros per piece
~110 kcal · 7g protein · 6g fat · 8g carbs
(Total: ~440 kcal · 28g protein · 24g fat · 32g carbs)
Tried this recipe? Let me know in the comments how it turned out!