High Protein Peanut Butter Chocolate Fleck Ice Cream (Edit recipe)

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Creamy peanut butter ice cream packed with rich peanut flavor and crunchy dark chocolate flecks in every bite. Sweetened with Lakanto Monkfruit keeping this recipe very low in added sugars. This easy Ninja Creami recipe is made with Greek yogurt for a high protein twist and has the perfect smooth, soft serve texture. If you love peanut butter cups, this high protein ice cream has all those flavors in a simple healthier dessert.

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PREP TIME

18 hours

COOK TIME

—

INGREDIENTS

9

Serves: 4

Ingredients

PB Creami Base

1 cup Plain Greek Yogurt, I used non-fat
1.5 cup Milk, I used whole milk
3 Tbsp Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
0.5 cup Creamy Peanut Butter
2 tsp Vanilla Bean Paste

Chocolate Flecks

2 oz 70% Cacao Organic Vegan Dark Chocolate Bar - Pascha Chocolate Co., or chocolate of choice
1 tsp Avocado Oil, or coconut

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the Greek yogurt, milk, monk fruit sweetener, peanut butter, and vanilla bean paste to a blender. Blend until completely smooth. Alternatively, you can add everything directly to your Ninja Creami Deluxe container and blend with an immersion blender until smooth.
Place the lid on the container and freeze for 18–24 hours, or until completely solid.
When ready to spin, run the outside of the container under warm water for about 20 seconds.
Place the container into the Ninja Creami machine and process using the Ice Cream setting.
While the ice cream is spinning, melt the dark chocolate and oil together until smooth. You can do this in short 15-second intervals in the microwave or in a small saucepan over low heat. Set aside.
After the first spin, the ice cream will likely look crumbly or powdery. That’s completely normal.
Use a spoon to create a small hole down the center of the ice cream. Pour the melted chocolate into the hole.
Return the container to the machine and process using the Re-Spin setting.
Once finished, the ice cream should be smooth and creamy with delicate chocolate flecks throughout.
Serve immediately for the best texture.

Notes

You can adjust sweetness to personal preference.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	318
Fat:	22 g
Carbohydrates:	24 g
Protein:	15 g
Cholesterol:	21 g
Sodium:	142 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.