vegan protein chocolate peanut butter cup ice cream
if you’re a fan of chocolate and peanut butter, you’re going to love this vegan protein chocolate peanut butter ice cream.
it’s creamy, rich, and has some protein, making it the perfect treat to satisfy your sweet tooth while also giving you a boost of energy.
made in the ninja creami, this ice cream is a breeze to prepare, and the homemade peanut butter cups add an extra layer of indulgence that’s hard to resist.
taste and texture:
this ice cream is a dreamy combination of smooth, chocolatey goodness and rich, peanut butter swirls.
the base itself is incredibly creamy, thanks to the thick coconut yogurt and runny peanut butter.
each bite melts in your mouth, with the added crunch and flavor of homemade peanut butter cup pieces!!
it’s a perfect balance of sweet and slightly salty, with a depth of flavor that comes from the cocoa powder and vanilla extract.
ingredient breakdown:
- coconut yogurt: provides a thick, creamy base that’s dairy-free.
- protein powder: adds a boost of protein, making this ice cream a more nutritious treat.
- date or coconut sugar: sweeteners that keep this dessert refined sugar-free.
- runny peanut butter: for that essential peanut butter flavor and added creaminess.
- vanilla extract: enhances the overall flavor profile.
- cocoa powder: gives the ice cream its rich, chocolatey taste.
- dairy-free milk: helps blend everything together smoothly.
what makes it so creamy:
the combination of thick coconut yogurt and runny peanut butter is key to the creamy texture of this ice cream.
the high-fat content in both these ingredients mimics the richness of traditional dairy ice cream.
blending these with dairy-free milk and protein powder ensures a smooth, luscious consistency.
substitution options:
- if you don’t have coconut yogurt, you can use any thick dairy-free yogurt.
- almond butter or cashew butter can be used instead of peanut butter for a different nutty flavor.
- you can swap date sugar for coconut sugar or any other granulated sweetener of your choice.
- use your favorite flavor of protein powder to customize the taste.
other add-in options:
- chocolate chips or chunks
- chopped nuts like almonds or pecans
- swirls of fruit preserves or jam
- shredded coconut
- cacao nibs
how to make this:
- in a blender, combine 1/2 cup thick coconut yogurt, 1/3 cup protein powder, 1/4 cup date or coconut sugar, 1/8 cup runny peanut butter, 1 tsp vanilla extract, 1/4 cup cocoa powder, and 1 and 1/4 cups dairy-free milk. blend until smooth.
- pour the mixture into the ninja creami tub and freeze according to the manufacturer’s instructions.
- to make the peanut butter cups, melt 1/2 cup chocolate chips with 1 tsp coconut oil. coat the bottom of parchment paper muffin cups with the melted chocolate and freeze for 10 minutes.
- mix 1/3 cup runny peanut butter with 2 tbsp lakanto powdered sugar and 1/2 tsp vanilla extract. add this mixture on top of the chocolate layer in the muffin cups and cover with another layer of melted chocolate. freeze for at least one hour.
- once the ice cream is ready, cut the peanut butter cups into pieces and mix them into the creami ice cream.
no churn method
if you don’t have a ninja creami, you can still make this ice cream using a no-churn method.
simply blend the ice cream base ingredients together, pour the mixture into a loaf pan or a freezer-safe container, and freeze for about 4-6 hours, stirring every hour to break up any ice crystals.
once the ice cream is mostly frozen, you can mix in the chopped peanut butter cup pieces and let it freeze completely.
this method will give you a creamy, delicious ice cream without the need for the creami!
storage:
store any leftover ice cream in an airtight container in the freezer.
to maintain the creamy texture, let it sit at room temperature for a bit before scooping.
the peanut butter cups can also be made ahead and stored in the freezer until you’re ready to use them.
it’s perfect for a post-workout treat, a midday snack, or a dessert to share with friends and family. enjoy!
if you love Vegan Protein Chocolate Peanut Butter Cup Ice Cream, try these other recipes from my blog!
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Course: Desserts, No Bake
APPROXIMATE MACROS per serving (4 servings total)– this includes only adding half of the peanut butter cup recipe. store the rest in the freezer and save for snacking!
calories: 255.5
protein: 12.9g
carbs: 18.9g
fat: 11.4g
Ingredients
-
for the ice cream base:
1/2 cup thick coconut yogurt
1/3 cup vanilla or unflavored protein powder (i used unflavored)
1/4 cup date or coconut sugar
1/8 cup runny peanut butter
1 tsp vanilla extract
1/4 cup cocoa powder
1 and 1/4 cups dairy-free milkfor the peanut butter cups:
1/2 cup chocolate chips ( i used pascha unsweetened)
1 tsp coconut oil
1/3 cup runny peanut butter
2 tbsp lakanto powdered sugar
1/2 tsp vanilla extract
Directions
- in a blender, combine the coconut yogurt, protein powder, date or coconut sugar, peanut butter, vanilla extract, cocoa powder, and dairy-free milk. blend until smooth.
- pour the mixture into the ninja creami tub and freeze according to the manufacturer’s instructions.
- to make the peanut butter cups, melt the chocolate chips with the coconut oil in the microwave or over a double boiler.
- coat the bottom of parchment paper muffin cups with a layer of the melted chocolate. freeze for 10 minutes.
- in a small bowl, mix the peanut butter with the lakanto powdered sugar and vanilla extract until smooth.
- add the peanut butter mixture on top of the chocolate layer in the muffin cups. cover with another layer of melted chocolate. freeze the peanut butter cups for at least one hour.
- insert the creami blade into the outer bowl lid and lock the lid in place on the outer bowl. attach the outer bowl to the ninja creami base and select the ‘ice cream’ function.
- after the ice cream has gone through 1-2 rounds of the creami, add chopped peanut butter pieces and blend again.
