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!
This post was updated in September of 2020 to reflect the newest myWW points system. The original post was from way back at smartpoints. Scroll for up-to-date point calculations.
This recipe post contains affiliate links to products used in the recipe. If you click through and make a purchase we make a commission.
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?
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!
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?
- 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
- 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.
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Amount Per Serving Calories 121Saturated Fat 2gCholesterol 6mgSodium 78mgCarbohydrates 14gSugar 8gProtein 3g