Reeses Peanut Butter Protein Ice Cream
Sweets
ninja creami
protein ice cream
reeses
peanut butter
Kelton Maloy · ★★★★★
Reeses Peanut Butter Protein Ice Cream
PREP 5 min · COOK 0 min · SERVES 2
2 SERV
MEDIUM
5 min
0 min
Ingredients
1 cup nonfat cottage cheese (blended smooth)
1/2 cup milk
1 scoop vanilla casein protein powder (about 30g)
2 tbsp PBfit or powdered peanut butter
1 tbsp creamy peanut butter
2 tbsp sugar free maple syrup
1/2 tsp pure vanilla extract
pinch of kosher salt
2 Reeses miniature peanut butter cups (roughly chopped)
1 tbsp creamy peanut butter (warmed until pourable)
flaky sea salt (tiny pinch)
Method
1
Add the cottage cheese, milk, casein, PBfit, 1 tbsp peanut butter, sweetener, vanilla, and salt to a blender. Blend on high for 45 to 60 seconds until completely smooth.
2
Pour the base into a Ninja Creami pint container. Tap on the counter to pop air bubbles. Put the lid on.
3
Freeze flat (not tilted) for at least 24 hours.
4
Pop the frozen pint into the outer bowl of the Creami and lock in the blade paddle.
5
Run the Lite Ice Cream setting. Do not use regular Ice Cream.
6
If the texture looks dry or crumbly, pour in 1-2 tbsp almond milk and run Re-spin.
7
Poke a 1.5 inch hole straight down through the center with a spoon. Drop the chopped Reeses cups into the hole.
8
Run the Mix-In setting once.
9
Scoop into bowls. Drizzle the warm peanut butter over the top. Sprinkle a tiny pinch of flaky sea salt. Eat immediately.
Macros
325
Calories
32g
Protein
Per serving · approximate values