Peanut Butter Cup Protein Ice Cream

Ingredients

• 1 tbsp Vegan Chocolate Protein Powder
• 1 tbsp Cocoa Powder
• 2 tbsp Peanut Butter
• 1 tsp Vanilla Extract
• ¼ tsp Xanthan Gum
• 2 tsp Maple Syrup
• 2 cups Plant-based Milk
• ¼ cup Vegan Chocolate Chips
• ¼ cup Roasted Peanuts

Instructions

1. In a Ninja Creami pint container, combine the protein powder, cocoa powder, 1 tbsp peanut butter, vanilla extract, xanthan gum, and maple syrup.
2. Pour the plant-based milk into the container to just below the fill line (about 2 cups). Whisk or use an immersion blender until fully smooth and combined. Season with a pinch of salt to taste.
3. Freeze the container uncovered on a flat surface for at least 24 hours, until completely solid. Place the lid on if storing longer.
4. Remove the container from the freezer and run the outside under hot water for 1 to 2 minutes to loosen the edges. Insert into the Ninja Creami and select the Lite Ice Cream setting.
5. If the texture appears crumbly or powdery after spinning, add 1 to 2 tbsp of plant-based milk and press Re-spin. Repeat until the ice cream is smooth and creamy.
6. Drizzle the remaining 1 tbsp peanut butter over the top and finish with vegan chocolate chips and roasted peanuts. Serve immediately.