Protein Peanut Butter Cup Ice Cream

A dairy-free pint built on light coconut milk, vanilla protein powder and powdered peanut butter, spun smooth and finished with halved chocolate peanut butter cups. The creator puts the pint at 32 grams of protein.

• Machine: Ninja CREAMi
• Program: Ice Cream, Re-Spin twice, then Mix-In
• Freeze: Overnight
• Protein: 32 g, as stated by the creator

Ingredients

• 1 can light coconut milk
• 1 scoop vanilla protein powder
• 1/4 cup powdered peanut butter
• 2 tablespoons maple syrup
• 1/8 teaspoon kosher salt
• 1/2 cup dairy-free chocolate peanut butter cups, halved
• 2 tablespoons nut milk, for re-spinning

Instructions

1. Blend everything except the peanut butter cups and nut milk until no lumps remain.
2. Pour into a CREAMi pint and freeze overnight.
3. Lock the pint into the machine and run the Ice Cream program.
4. Add 1 tablespoon of nut milk, put the lid back on and run Re-Spin. Repeat once more, until the ice cream is smooth and creamy.
5. Stir in 1/3 cup of the peanut butter cups and run Mix-In.
6. Serve with the rest of the peanut butter cups on top.

Recipe by @oliviaadriance.