Name: Chocolate Peanut Butter Ice-cream
Prep time: 5 min
Ingredients: 400 ml low fat coconut milk (highly recommend or use any other); 15g Vegan Keto Chocolate pudding; 1 tbsp cacao powder; 20g powdered peanut butter; 20g natural peanut butter; 20g erythritol or sweetener of your choice (or stevia); 170g Mid-day squares chocolate peanut butter bar (adds 170 calories)

Chocolate Peanut Butter Ice-cream

Recipe by mrsslimonplantsCourse: Dessert

Servings

4-5

servings

Prep time

minutes

Cooking timeminutes

Total timeminutes

Ingredients

400 ml low fat coconut milk (highly recommend or use any other)
15g Vegan Keto Chocolate pudding
1 tbsp cacao powder
20g powdered peanut butter
20g natural peanut butter
20g erythritol or sweetener of your choice (or stevia)
Mix in
170g Mid-day squares chocolate peanut butter bar (adds 170 calories)

Directions

Toss all ingredients except mid day squares in a high speed blender and blend till smooth. Transfer mixture to Ninja Creami container and freeze overnight or for 24 hours.
Next morning, remove Ninja creami container from the freezer and let it sit on counter top for about 20 minutes. Scrape off any excess on top and smooth it out. (Check my YouTube video for full details).
Spin on Ninja creami at ice-cream setting. Once done, you’ll probably notice powder like consistency. Spin again at re-spin option. While Ice-cream is spinning dice up mid day square bar into small chunks and keep aside.
After 2nd spin, create a small hole in the middle of the ice-cream by pushing excess to the side, add red velvet cookies. Cover the top with ice-cream and smooth it out. Give it a final spin for the 3rd time using add-on option.
Once done serve your ice-cream with your favorite toppings or some sprinkles on top. Freeze the rest to use throughout the week. Enjoy on a hot summer day!

Recipe Video

Notes

**If you don’t have Ninja creami, blend everything in a high speed blender and remove from the freezer 10-15 minutes before serving.