Weight Watchers peanut butter whips are easy, delicious, and indulgent. They’re also calculated for all three plans so everyone can enjoy this sweet treat guilt free!
updated with WW Freestyle SmartPoint Calcuation. 3 SP per serving on all plans; blue green and purple. When this recipe as first posted 4 years ago, the points were different, 1 per serving, but that has changed. WW continues to tweak its programs throughout the years so the points have to be modified based on the new plans 9/22/2020
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Weight Watchers Peanut Butter Whip Frozen Treats!
I found this recipe for Weight Watchers Peanut Butter/Cool Whip Treat while reading the blog Stockpiling Moms when I originally started WW almost 7 years ago.
I thought it sounded delicious, plus super easy, so I decided to give them a try. You may see a few products I recommend to use for creating recipes throughout this post. These affiliate links are provided for your convenience and I may earn a commission from your order.
This Weight Watchers Peanut Butter Whips was made with PB2 powder. You can use real peanut butter, but you will have to recalculate the points for accuracy.
What Ingredients Do I need to Make Peanut Butter Whips?
Water
Fat Free Cool Whip
Sugar Free Chocolate Syrup (if desired)
The great thing about using PB2 powder for this recipe is you have choices. You can use the plain peanut butter, the peanut butter chocolate powder or even the Pre and Probiotic Peanut Powder and it’s all the same points. You can change the variety to what you like best and try a variety of flavor combinations.
Can I use regular peanut butter for this recipe?
You can see in the recipe card below that it’s possible to make this recipe with regular peanut butter as well. You won’t use as much of it but it can be a little easier to work with. If you are not liking the thinner consistency you can use regular peanut butter for the recipe as well.
Here’s a comparison so you know what to expect when using peanut butter powder versus regular peanut butter!
Regular Peanut Butter 
Powdered Peanut Butter
The regular peanut butter gives the whole thing a bit more structure so if you are looking for a more fluffy and swirled peanut butter whip recipe then try using that version!
Does this Recipe Have to be Frozen?
YES! Cool Whip changes consistency when it thaws out. You can see from the photos that is melts quickly. You will have to store and serve these whips frozen. As soon as you remove them from the freezer they will start to soften. Which makes them easy to scoop and enjoy with a spoon.
How Many Servings Does this Recipe Make?
This revised recipe (9/2019) makes 6 servings. Six full size muffin tin size. So of course, if you’d like to make it bite size, please calculate your own points for accuracy. This version of the Peanut Butter Whips recipe is based on 6 servings, which is a perfect peanut butter and chocolate frozen treat to satisfy your cravings for ice cream.
Do I Need Special Tools for this Recipe?
Yes and No! I used a non-stick muffin tin. My tin has 6 openings on it. I didn’t use cupcake papers, but I wish I would have used silicone muffin liners.
The paper liners will get soggy, but the silicone would stand up well for storing, serving and eating. When I get my own set of silicone liners, I’ll still use the muffin tin, but line them first.
These mixing bowls and any with the silicone base are the best. I used to put a wet towel on the counter to keep my bowl steady. These bowls make my baking life easier than ever. Get yourself a set and you won’t want any other bowls.
How Do I Make Peanut Butter Whips?
First thing you will need to do is reconstitute your PB2 Powder.
Put 7 Tablespoons of PB2 in a mixing bowl
Add 5 tablespoons of water
Mix well with a fork until well blended and it looks like peanut butter
Add an 8 oz container of Fat-Free Cool Whip
Let the bowl sit for approx 10 minutes at room temperature
Blend well with a hand mixer on low speed until smooth
You can also just use a rubber spatula and blend well
Evenly divide the mixture into 6 muffin tins or silicone muffin cups
Freeze until solid
Serve and eat immediately.
How do I get the “Whipped” look?
Fill an icing bag or pastry decorator with the mixture and evenly divide the mixture into 6 muffin tins. Each tin will have approx. 5 tablespoons of whipped up peanut butter goodness in it. If you don’t have an icing bag, you could try a ziploc bag and cut off the corner.
You can also use a spoon or rubber spatula, and they will comeout like ice cream discs (like above) but the Weight Watchers Peanut Butter Whips won’t be light and full unless they are piped in.
I highly recommend just spooning them into a muffin tin and moving on. The whipped look is a lot of work and doesn’t always work out so hot, at least for me anyway.
Freeze your peanut butter whips until solid. Remove from cupcake liners. Heat 1 Tablespoon of sugar free hot fudge sauce and divide evenly on each Peanut Butter Whip. Serve immediately!
Weight Watchers Points for Peanut Butter Whips:
WW PointsPlus® for this recipe has been calculated by Midlife Healthy Living and has not been endorsed by Weight Watchers International, Inc.
Oh and completely not Weight Watchers, but I think this recipe would be perfect filling in between 2 cookies for an ice cream sandwich. YUM! It would be worth the points for me!
Looking for a fruity version?
Here’s a raspberry version that is very similar to these peanut butter whips!
What is your favorite frozen treat that is totally worth the WW points?
Weight Watchers Peanut Butter Whip Frozen Treats!
Weight Watchers peanut butter whips are easy, delicious, and indulgent. They're also calculated for all three plans so everyone can enjoy this sweet treat guilt free!
Ingredients
- 3 Tablespoons of Peanut Butter or 6 Tablespoons peanut butter powder.
- 1 8 oz Container of light or fat free frozen whipped topping., fat free makes the 1 point recipe
- 1 Tablespoon Sugar Free Hot Fudge Sauce
Instructions
- Place peanut butter in large bowl.
- Gently fold in whipped topping. (must be fat free to obtain one PPV).
- Spoon or pipe mixture evenly (approx. 5 Tablespoons) into 6 cupcake liners.
- Freeze until solid.
- Heat fudge sauce into microwave for a few seconds and drizzle on top before serving.
- Enjoy!
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Nutrition Information
Yield
6Amount Per Serving Calories 121Saturated Fat 2gCholesterol 6mgSodium 78mgCarbohydrates 14gSugar 8gProtein 3g
Chelsea says
These look delicious! Do you have other weight watcher’s recipes as well?
Michele says
Thanks for stopping by Chelsea. Just getting into the Weight Watchers recipes. Stay tuned for more!
Irene Zieja says
Thank you for sharing your recipe, love them. Hope you can share more as time goes on.
thank you again.
Ellen Christian says
Those look so good!
Michele says
Good and easy, my kind of desserts! Thanks, Ellen!
Cindy says
any idea about smartpoints value as points plus is the older plan? If not can you give me the saturated fat content, sugar content, and protein and calorie content? Thanks, Cindy
Elizabeth says
I just did the smart points calculations (I made 5 servings not 6) and it’s actually 7 points!!! I’m so bummed because I already made them but I hate wasting 7 points on something that won’t be very filling
Jamieja says
I made these and I used the peanut butter powder 6 Tbsp because I hate all the points in regular peanut butter, fat free whipped topping and 1 Tbsp fat free chocolate syrup per cupcake and had it serve 6 and I got 3 smart points.
Ann says
I made a modified version of this recipe (I didn’t have the chocolate syrup), but 8oz fat-free cool whip and 6 teaspoons of PB2 chocolate flavor was 1 smart point! Yummy! Nutrition per serving: 37.5 calories, 0.3g saturated fat, 6.8 carbs, 0.3g fiber, 2.2g sugar, and 0.8g protein. Very exciting! And so good – even without the chocolate syrup. Thanks for the awesome recipe idea 😀
Michele Brosius says
I never updated this recipe to smart points because it’s all processed ingredients and saturated fat is high in peanut butter. I assumed it would be between 6 to 8 points per serving, thus not recommending this on the new smart points plan.
Leslie says
On the recipe builder, this recipe with 6tbsp powdered peanut butter and 8oz fat free cool whip is 3 smart points per serving. (6 servings per recipe)
Amy Stapleton says
I made them in the mini cupcake cups with peanut powder and the light cool whip and chocolate sprinkles- 1 smart point each. Just the thing when you need something sweet but are running low on points!
Melissa says
Too bad it is made with Cool Whip which is loaded with Chemical additives and preservatives! I can see making this with frozen coconut milk!! Loaded with healthy Medium Chain Fatty Acids that go to your liver for instant energy:)
Michele says
Frozen coconut milk sounds great. I am allergic to coconut, do you have any other suggestions? THANKS
Heather says
Hi Michele, you could try Almond milk or even cashew milk. You can even make them your self. There are several good web sites on making both. Just type into any search engine and you will find all kinds of recipes.
Marsha says
Substitute dream whip. For cool whip if you think cool whip is bad.
laura says
You can use tru whip all natural ingredients located in organic area in wegmans.taste better than cool whip looks exactly same texture as cool whip in a tub like cool whip. You can go on there website for coupon…well worth it they make regular and lite ..check your supermarket well worth it
Lindsey says
Actually, the “preservatives” and “chemicals” won’t hurt you. Don’t fall victim to chemical fear mongering. Everything you eat, touch, and use every single day is made up of chemicals. Many of which, are hard to pronounce. Even “organic” products are full of them because literally everything is made of chemicals. Even so called “GMO Free” food are full of chemicals. In fact, all food is genetically modified and it has been for millennium. Our ancestors cross bred crops to ensure better harvests and stronger products. Now, we have the power to grow crops that are immune to diseases, stand up to man made climate change and produce more nutritious food.
-Love, your friendly neighborhood chemist
Helen says
Thank you.
Tammy V. says
As a former chemistry teacher, I totally agree. Thank you for pointing this out.
Stacy from Mississippi says
I agree!!! , I’m going to make my own whipping cream and fudge sauce and sweeten it up with honey or natural stevia , when I try this! You are so right on this.
Lauretta says
I agree! Do not use cool whip, it’s not good for you!
Michele Brosius says
If you don’t use cool whip then this recipe isn’t for you. Thanks
Jenn says
Do you have the calorie count and information for these?
Peg Niland says
Just came across this recipe from another WW I sure plan to make them soooooooon! Thanks for what you do Please put me on your mailing list. ZThanks,Peg
Kerri says
Hi I was wondering how much goes into each cupcake liner?
Rene' says
Cool whip has 3 grams carbs for 2 tbsp. Just wondering how many tablespoons is in one container? Man that is ALOT of carbs…..I do better loosing weight when I avoid them. Never did figure out the “1 point” on weight watchers things…..how can that many carbs be one point?
Jo says
It’s 1 point because WW points aren’t based on carbs.
Brownie says
I would like to try these but we have a peanut allergy in our home. Any suggestions?
Holly Thomas says
I would love to try this!
Kim~madeinaday says
Yum hard to believe it’s joust one point! Thanks for linking up to Merry Monday! Sharing on FB! Have a great week!
Kim
Elsa Beckford says
Delicious
Sharleen says
Sounds yummy! Thanks for linking up to Home Matters Party. #HomeMattersParty http://cu-rio.net/home-matters-linky-party-64/
jo n says
I’ll have to figure out the carbs on this, but it sounds perfect.
Gretchen Vogler says
Is this under the new smart points or figured under points plus?
Michele Brosius says
This is an original post from 2013, so it’s PPV. THANKS
Sarah says
How can this be 1 point when the Cool Whip is 1 pt per serving (2 Tbsp) and there are 25 servings per container. Then the peanut butter is 9 points for 3 Tbsp. That’s 34 points before you add the chocolate syrup. Divide that between 6 cupcake tins and that’s 5.8 points. I’m confused
Michele Brosius says
We shared the image of the points calculator in the post. The recipe is based on fat free cool whip, PB2 powder and sugar free chocolate syrup. That’s how it all calculated out in the PPV system. Thanks!
Heidi from RI says
If you are using the new SP, then the 6-count ones are 4 points each, not 1. FF Cool whip, real PB and Sugar Free Hot Fudge in the current calculator. But PP worked well for many and they may not have switched over yet. This is an older post, so the OP left the PPV.
Kelly says
Thanks!!!
Carla says
If using the Pb powder, do you add the powder dry or do you add water like it suggest on the PB Powder container, then mix in
Michele Brosius says
I used the PB powder dry. Thanks and hope you enjoy the recipe!
Linda C says
I’m seeing 6 teaspoons and 6 tablespoons for the PB2. My friend made it with teaspoons and found not a lot of peanut butter flavor (but still good). Is it teaspoons or tablespoons?’ Serving size on jar is tablespoons. Thank you.
Michele Brosius says
Hello Linda. Oh my word. It should be 6 TABLESPOONS of PB2. All the years this recipe has been up and no one ever pointed out the mistake. THANK YOU!!
Gerry Downhour says
Very nicely written artcile, thanks you
Sherryl Wilson says
Weight Watchers Peanut Butter Whip Frozen Treats! Only 1 Point? Om my.. I can’t wait to make this
Jennifer says
Just made these today and they turned out amazing! A wonderful light dessert. However with the new Smartpoint system these are no longer 1 point. I calculate 4 points per serving. 🙁 But still yummy!
Mariann says
I agree. 4 points without the topping. Still yummy!
Amee says
Oh my! That looks so good!
KimWade says
Just made so but put a tbls of chocolate chips on top.lettig thm chill. Can’t wait to taste! Love peanut butter and chocolate together!
Denise says
About how long do they take to freeze?
Michele Brosius says
They are usually frozen in about 2 hours. I guess it all depends on your freezer.
Linda Haxton says
With the new “Freestyle” system, it comes out to be 7 points for 6 servings. I used peanut butter instead of PB2 and lite whip cream. (I couldn’t find fat free) I made these hoping I could have one today, and I won’t be able to. How long will they stay in the freezer?
I tried rating it but it wouldn’t let keep one star.
Michele Brosius says
Sorry you are having problems. IF you follow the recipe as listed it’s 3 freesytle points for a PB2 recipe and 4 Freestyle points for peanut butter. Sorry you couldn’t find the fat free cool whip, but that is what the recipe states. They should be fine in freezer. I pop mine out and put them in a freezer container.
Joni says
If the recipe as listed is 3 Freestyle points with PB2 and 4 with peanut butter as it says in the blurb directly above the recipe, why does the name of the recipe say “one point!!!” I assume because this was an older recipe that was fewer points under a previous program,but it’s very misleading. not sure where people are coming up with 7 and 8 points, tho. These are very tasty even made with the PB2. You need to make them in mini muffin cups and make 12 to get them down to one point, though.
Joni says
correction you need to make 24 to get them to one point – 12 gets them down to 2 pt
Angie says
Graham crackers would work for a WW ice cream sandwich!
Shawna B says
It probably depends on what peanut butter you use but the WW app calculates my points to 5 for each frozen cool whip cupcake
1 TB of sugar free smuckers is 1 point
The peanut butter I used “skippy natural with honey” came to 11 points for 3 Table Spoons
And 8 OZ of Fat free cool whip (which is very HARD to find btw) came to 15 points
15+1+11 = 27 ……. 27/6 = 4.5 but the WW App rounded it up to 5 points.
Still not bad for an after dinner dessert. Thanks for recipe
Michele Brosius says
The points shown on the recipe use PB2 which is much lower in points than then peanut butter. Also the points are changed in post to reflect freestyle update. THANKS!!
Larry says
thanks for the recipe, will have to five these a try. Might even try it with Peter Pan 1/3 less sugar and see how it comes out.
Very says
Just found your site from cottage home. Yummy. I will be joining.
Nelofar Shaik says
Good try I guess.
I am not a fan of peanut butter. But, this somehow looks good.
Lemme try and will update once done. Thank you for sharing
Timy Laura says
Can’t wait to taste! Love peanut butter and chocolate together! Thank You!
bali kratom says
Thanks for sharing this it’s really helpful for me.
Julie Brown says
So you can substitute real p.b instead of the powder??
Michele Brosius says
Sure can! I updated the recipe to include real peanut butter. Thanks