You scream, I scream, we all scream for Nice Cream! Did you know this month is National Ice Cream month?! Me either, until a few days ago that is, ha! To commemorate, I made a batch of Peanut Butter Nice Cream made with my newest spread, the Elevated Protein Peanut Butter. This recipe is 100% vegan, dairy free, refined sugar free and whole food based. To be frank, this is bomb. Like crazy good. And, the awesome part is, no ice cream maker necessary for ice cream dupe that scoops perfectly. Simply blend, and chill for 2 hours and voila! Yum overload, drizzle a little extra of the Protein Peanut Butter on top for that extra somethin somethin. Yum!!!!
To make:
Blend 3-4 ripe, frozen bananas (roughly 300 grams) with 2 ounces of Protein Peanut Butter, 20 grams of plain or vanilla vegan protein powder, 1 TB of sweetener of choice (I did zero calorie Swerve here) a sprinkle of salt and a splash of almond milk. Blend until smooth, then transfer to a glass dish and freeze for at least 2 hours. Scoop and serve! You can also skip the extra chilling step and go smoothie mode! Simply blend and serve! Let me know what you think when you try it in the comments below. I’d love your feedback! XX
Macros:
120 calories
15c/4.7f/7.5p!!