LITE_ICE_CREAM
Peanut Butter Cup Protein Ice Cream
🍒 Be the first to rate this🥄 8 min prep❄️ 24 hr freeze🍦 1 pint
ChocolateyNuttyCreamySweet
First time I made this Peanut Butter Cup Protein Ice Cream in the Ninja Creami, my buddy Dave declared it tasted like a frozen Reese's and immediately demanded the recipe. The powdered peanut butter keeps it lean so it doesn't turn into a greasy brick, and the chocolate protein plus vanilla pudding mix gets it scoopable and smooth. I freeze the pint overnight and run it on the lite ice cream preset. Real tip: chop a couple actual peanut butter cups and fold them in after the spin with the mix-in setting. Folding them in before just shreds them into dust.
How it spins
🍦
Program
Lite Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
8 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Reduced-fat Milk11 oz
- Chocolate Protein Powder1.5 scoop
- Powdered Peanut Butter2 tbsp
- Sugar-free Vanilla Instant Pudding Mix2 tbsp
- Natural Peanut Butteroptional1 tbsp
- Chopped Peanut Butter Cupsoptional2 tbsp
Directions
- 1Whisk together the milk, chocolate protein, powdered peanut butter, and pudding mix until fully dissolved.
- 2Pour into a Creami pint without exceeding the max-fill line.
- 3Freeze flat for about 24 hours.
- 4Run the Lite Ice Cream preset on the frozen pint.
- 5Re-spin if needed until the texture is thick and creamy.
- 6Swirl in the natural peanut butter and chopped peanut butter cups, then run the Mix-In program.
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