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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!
5 from 2 votes
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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

Video