Keto Peanut Butter Cup Ice Cream (Printable Version)
Creamy peanut butter cup delight packed with protein and chocolate, made easy in the Ninja Creami.
# Ingredients:
→ Base
01 -
240 ml unsweetened vanilla almond milk
02 -
15 g Quest peanut butter protein powder
03 -
1 tablespoon (9 g) PBFit Pure Peanut
04 -
3 tablespoons (36 g) Swerve Confectioners sweetener
05 -
0.25 teaspoon scant guar gum
06 -
0.13 teaspoon salt
→ Mix-Ins
07 -
14 g Lily's Milk Chocolate Style Baking Chips
# Steps:
01 -
Combine almond milk, protein powder, powdered peanut butter, confectioners sweetener, guar gum, and salt in a blender or food processor. Blend until the mixture is completely smooth.
02 -
Pour the blended base into a Ninja Creami pint container. Place in the freezer for at least 24 hours to solidify.
03 -
After freezing, remove the lid and insert the pint into the Ninja Creami outer bowl. Install the Creami paddle, secure the bowl, and select 'Lite Ice Cream' mode. Allow the cycle to complete.
04 -
Check the ice cream’s texture. If powdery, return the container to the Ninja Creami and select the respin function. Repeat as needed until the mixture is smooth and creamy.
05 -
Create a well in the center of the ice cream. Add the milk chocolate style baking chips. Return the container to the machine and use the mix-in setting to fold in the chocolate pieces.
06 -
Once the chocolate chips are fully incorporated and the texture is creamy, serve the ice cream immediately.
# Notes:
01 -
For optimal results, flatten the ice cream surface before freezing leftovers, and respin in the Ninja Creami before serving again.
02 -
Baking chips should be milk chocolate style to best replicate peanut butter cup flavor.
03 -
Nutrition estimate excludes optional peanut butter cups. Adding two Quest Peanut Butter Cups will increase calories by 85, net carbs by 1g, and protein by 11g.