Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Servings 4 servings
Calories 300kcal
Ingredients
- for the ice cream base:
- 1/2 cup thick coconut yogurt
- 1/3 cup vanilla or unflavored protein powder i used unflavored
- 1/4 cup date or coconut sugar
- 1/8 cup runny peanut butter
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1 and 1/4 cups dairy-free milk
- for the peanut butter cups:
- 1/2 cup chocolate chips i used pascha unsweetened
- 1 tsp coconut oil
- 1/3 cup runny peanut butter
- 2 tbsp lakanto powdered sugar
- 1/2 tsp vanilla extract
Instructions
- in a blender, combine the coconut yogurt, protein powder, date or coconut sugar, peanut butter, vanilla extract, cocoa powder, and dairy-free milk. blend until smooth.
- pour the mixture into the ninja creami tub and freeze according to the manufacturer's instructions.
- to make the peanut butter cups, melt the chocolate chips with the coconut oil in the microwave or over a double boiler.
- coat the bottom of parchment paper muffin cups with a layer of the melted chocolate. freeze for 10 minutes.
- in a small bowl, mix the peanut butter with the lakanto powdered sugar and vanilla extract until smooth.
- add the peanut butter mixture on top of the chocolate layer in the muffin cups. cover with another layer of melted chocolate. freeze the peanut butter cups for at least one hour.
- insert the creami blade into the outer bowl lid and lock the lid in place on the outer bowl. attach the outer bowl to the ninja creami base and select the ‘ice cream’ function.
- after the ice cream has gone through 1-2 rounds of the creami, add chopped peanut butter pieces and blend again.