Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1 scoop (30g) vanilla or peanut butter protein powder
  • 2 tbsp (32g) creamy peanut butter
  • 1 tbsp (12ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1g sea salt
  • 1 tbsp (16g) creamy peanut butter
  • 1 tbsp (15g) dark chocolate chips

Instructions:

  1. Add the almond milk, protein powder, peanut butter, syrup, vanilla, and salt into the pint container.
  2. Use an immersion blender to mix until the liquid is completely smooth and no clumps of protein powder remain.
  3. Place the lid on the container and freeze on a level surface for 24 hours.
  4. Remove the pint from the freezer, place it in the outer bowl, and select the 'Lite Ice Cream' or 'Protein Ice Cream' setting.
  5. If the consistency is crumbly, add 1 tbsp (15ml) of almond milk and select the 'Re-Spin' function.
  6. Create a 1-inch wide hole down the center of the ice cream and drizzle in warmed peanut butter and chocolate chips.
  7. Select the 'Mix-In' setting to incorporate the ribbons.