Peanut Butter Cup Protein Ice Cream
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This Peanut Butter Cup Protein Ice Cream is incredibly smooth and creamy, it’s gluten free, refined sugar free, and easily vegan, too!
I used the Ninja Creami for this one, although, I’ve made Peanut Butter Cup Ice Cream in a loaf tin, too! You can find that recipe HERE
I used my favorite high quality protein powder from Just Ingredients here. No chalky taste and full of nourishment. Code ColleenF10 saves you site wide!
The ice cream itself is velvety smooth! You would never know it’s a lighter ice cream!
Why You’ll Love This Peanut Butter Cup Protein Ice Cream
- It’s free from refined sugars. Yup, even the peanut butter cups are low sugar since I used homemade!
- It’s gluten free and can easily be made dairy free / vegan depending on which protein powder you use
- It’s lighter than the store bought ice creams you’ll find, without being icy in texture, either!
- There are no gums or questionable ingredients here
Key Ingredients
- Lite Coconut Milk – 1 can, shaken. I find this to be the BEST base in the ninja creami recipes, because it doesn’t come out icy (like almond milk does, FYI), but it’s not as high in fat as whole milk or coconut cream
- Pure Maple Syrup – adds sweetness without needing to use refined sugars. Don’t confused this with pancake syrup, which does use high fructose corn syrup and other ingredients we want to steer clear from
- Peanut Butter Powder – adds that peanut butter taste, with much less fat than traditional peanut butter
- Chocolate Protein Powder – adds a boost of protein and that chocolate ice cream base. I used my favorite high quality grass fed whey protein powder from Just Ingredients here. Use code colleenF10 to save.
- You can also use a plant based chocolate protein powder. My favorite is from Ora Organic. code COLLEEN saves you 30%
Kitchen equipment needed
- Ninja creami – any version will work. We love the ninja swirl, mostly because the kids find it more appealing in the soft serve swirl look, but as long as you’ve got the ice cream setting then you’re all set!
- Again, this particular recipe can’t be made in a loaf tin, but I have made a cottage cheese based PB cup ice cream without an ice cream maker! You can find that recipe HERE
How to Make Peanut Butter Cup Protein Ice Cream
- Add shaken coconut milk, syrup, peanut butter powder, chocolate protein powder, and vanilla extract to your creami base. Mix well, then freeze 24 hours
- Make homemade PB cups (or have your store bought PB cups quartered. I like Unreal Snacks brand and Justin’s Organic Dark Chocolate PB Cups)
- Melt dark chocolate with a pinch of coconut oil in 30 second intervals. Pour into mini muffin liners, and move around in a circle to allow chocolate to drip up the sides. Place in the freezer until hard, just 5 – 10 minutes
- Mix PB, syrup, protein powder, and coconut oil, if using, together
- Place inside hardened chocolate shells, top with more melted chocolate, and freeze an additional 10 minutes
- Once chocolate is firm to the touch, remove from liners and chop into smaller pieces
- Remove your creami pint from the freezer, and run the edges under hot water a minute
- Place in creami machine and run under ice cream setting
- Add a small handful of chopped PB cups into the center, and run again under “mix-ins” setting
- Scoop into serving bowl and top with more crushed pb cups
I love how easy the Ninja Creami makes it to achieve the creamiest ice cream with minimal ingredients!
Variations for Dietary Preferences
- Coconut – I would replace with full fat whole milk. Almond milk or oat milk come out icy from my experience
- Pure Maple Syrup – feel free to sub medjool date syrup or sugar free syrup
- Chocolate protein powder – keep it plant based by using a vegan chocolate protein powder, or replace with 1/4 cup cocoa powder
- Peanut Butter Powder – feel free to replace with 2 tbsp peanut butter, or almond butter if you prefer the chocolate almond butter taste
If you make this Peanut Butter Cup Protein Ice Cream I’d love to your thoughts! Or tag me on social media so I can see your creations!
Peanut Butter Cup Protein Ice Cream
This ninja creami peanut butter cup protein ice cream is light, gluten free, refined sugar free, can easily be made vegan, too! I used homemade dark chocolate peanut butter cups to keep this as wholesome as possible!
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Servings: 2
Ingredients
- 1 can lite coconut milk
- 1/4 cup peanut butter powder
- 1/3 cup chocolate protein powder
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
Homemade PB Cups
- 1/2 cup dark chocolate
- 1 tsp coconut oil
- 1/4 cup creamy peanut butter
- 2 tbsp vanilla protein powder
- 1 tbsp pure maple syrup
- 1 tbsp coconut oil if your PB isn’t super runny
Instructions
- Add shaken coconut milk, syrup, peanut butter powder, chocolate protein powder, and vanilla extract to your creami base. Mix well, then freeze 24 hours
- Make homemade PB cups (or have your store bought PB cups quartered. I like Unreal Snacks brand and Justin’s Organic Dark Chocolate PB Cups)
- Melt dark chocolate with a pinch of coconut oil in 30 second intervals. Pour into mini muffin liners, and move around in a circle to allow chocolate to drip up the sides. Place in the freezer until hard, just 5 – 10 minutes
- Mix PB, syrup, protein powder, and coconut oil, if using, together
- Place inside hardened chocolate shells, top with more melted chocolate, and freeze an additional 10 minutes
- Once chocolate is firm to the touch, remove from liners and chop into smaller pieces
- Remove your creami pint from the freezer, and run the edges under hot water a minute
- Place in creami machine and run under ice cream setting
- Add a small handful of chopped PB cups into the center, and run again under “mix-ins” setting
- Scoop into serving bowl and top with more crushed pb cups
This recioe was ao good!!! Even my kids loved it❤️
I love to hear it! Always a win when the kids like it, too!
In love with this recipe!! It’s so tasty!
Yay! Happy to hear it’s a hit!