Peanut Butter Cup Ice Cream
I know that I'm not alone when I say there is nothing that satisfies a sweet tooth craving like a chocolate peanut butter cup. Whoever came up with this combination is truly a culinary genius! I've been inspired to create a peanut butter cup ice cream recipe that is made with better-for-you ingredients. This recipe is also dairy and refined sugar free with a little added protein for extra nutrients. This may become your new favorite ice cream!
Equipment
- Blender
- ice cream maker
Ingredients
- 1 cup full fat coconut milk
- 1/2 cup creamy peanut butter
- 1/3 cup coconut sugar
- 1/4 cup collagen peptides
- 1 tsp vanilla extract
- 2-3 tbsp nut milk
- 1/2 cup chopped peanut butter cups
Instructions
- In a blender or small food processor, add the coconut milk, peanut butter, coconut sugar, collagen, and vanilla extract. Blend together until smooth and creamy.
- Pour the ice cream mixture into a pint size container compatible with a Ninja Creami. (See recipe notes for if you don't have a Ninja Creami) Place ice cream in the freezer for at least 24 hours.
- Once the ice cream has set, add to the Ninja Creami and press the "ice cream" button and let it process.
- Once the ice cream cycle is done, take the pint out of the machine and add 2-3 tbsp dairy free milk and then place back into the Ninja Creami. Press the "re-spin" button and let it process.
- Once that cycle is done add the chopped peanut butter cups to the ice cream and place back into the ninja Cream. Press the "mix ins" button and let it process.
- Scoop out some ice cream into a bowl and top with more chopped peanut butter cups and a drizzle of melted chocolate.
Notes
If you do not have a Ninja Creami, you can use another ice cream maker and follow the manufacturer directions. If you do not own an ice cream maker, you can pour the ice cream mixture into ice cube trays and freeze. Then when ready to enjoy, add a few cubes to a blender with some milk and blender until desired consistency.