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FI⬇️FULL RECIPE⬇️
374 calories 38g protein (for the entire pint, toppings/mix-ins included)
PB Over the Top Protein Ice Cream 😋🍦
Full recipe book (180+ flavors) in bio!
- 1 Chocolate Protein Shake (350-400ml)
- 20-25g Monk Fruit sweetener
- 10g cocoa powder
- A pinch of salt
- 1g (¼ tsp) xanthan gum
Mix-ins/toppings:
- 15g peanut butter chips + 2g coconut oil + a pinch of salt
• Right before the Mix-In cycle, combine the peanut butter chips, coconut oil, and salt, and melt in the microwave (30 sec intervals, stirring in between). Then, hollow out a hole in the center of the base, and pour in. After spinning on the Mix-In setting, it’ll turn into a beautiful peanut butter swirl!
- 1 Peanut Butter Cup, chopped (~15g or 80 calories worth)
- 30g (2 tbsp) low calorie chocolate ganache
• Mix 10g of cocoa powder with sugar free maple syrup until it reaches a ganache consistency (the amount will depend on the brand of your syrup - I’d recommend starting with ~20g)
374 cal 15g C, 18g F, 38g P
Instructions:
1. Blend all ingredients for the base and freeze (at least 16 hours)
2. Prep your chocolate ganache (ingredients above)
3. Run your pint under hot water for at least 60 seconds
4. Spin on “Lite Ice Cream” setting
5. Spin on “Respin” setting if very powdery
6. Make a hole down to the bottom with a butter knife and fill with chopped up the melted peanut butter chips
7. Run the “Mix-in” cycle
8. Top with the chocolate ganache and Peanut Butter Cup pieces
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