Peanut Butter Cup Protein Ice Cream
Rich, creamy, chocolatey, and packed with peanut butter flavor, this Peanut Butter Cup Protein Ice Cream is a delicious high-protein dessert made with farmer cheese and kefir. Homemade protein peanut butter cups take this Ninja Creami protein ice cream to the next level.
Servings: 1 pint
Ingredients
Ice Cream Ingredients
- 1 cup farmer cheese
- 1/4 cup kefir
- ½ cup almond milk
- ¼ cup natural peanut butter
- 1 serving chocolate protein powder
- 1 tsp pure maple syrup more to taste
- 1 tsp cacao powder
- 1 tsp collagen
- 1 tsp vanilla extract
Protein Peanut Butter Cup Ingredients
- ¼ cup creamy peanut butter
- 1 tbsp pure maple syrup
- 2 tsp vanilla protein powder
- ⅓ cup chocolate chips
- 1 tsp coconut oil
Instructions
Make the ice cream
- Add the farmer cheese, kefir, almond milk, peanut butter, maple syrup, protein powder, cacao powder, collagen, and vanilla to a high-powered blender.
- Blend for 1–2 minutes, until completely smooth and creamy.
- Taste it before freezing.More chocolate → add 1 tsp cocoaSweeter → add 1 tsp maple syrupMore peanut butter → add 1 tsp peanut butterToo tangy → a little more maple syrup + vanilla
- Pour into your Creami container and freeze for 18–24 hours.
Make the peanut butter cups
- Mix the peanut butter, maple syrup, and protein powder until you have a thick, smooth dough.
- Roll into small balls and flatten into little disks.
- Freeze for 20–30 minutes on a plate covered with parchment paper.
- Melt the chocolate and coconut oil. Dip the frozen peanut butter discs into the melted chocolate. Using a fork, shake off the excess chocolate and place on a plate lined with parchment paper. Repeat with the remaining discs and freeze until solid.
Churn the ice cream
- Spin on Lite Ice Cream. If it comes out powdery, add a splash of almond milk and respin.
- Then make a hole in the middle and add the peanut butter cup pieces.
- Run on Mix-In and enjoy!