Chocolate Peanut Butter Cup Ice Cream
 
Prep time
Cook time
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This chocolate peanut butter cup ice cream only uses THREE ingredients for the ice cream base, plus homemade protein buckeyes! Not only does this ice cream only need a few simple ingredients, it has no sugar added. It’s naturally sweetened with fruit! PLUS (contain your excitement) this recipe doesn’t even need an ice cream maker! Just any old blender will do.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6ish servings
Ingredients
  • For Ice cream base:
  • 3 large bananas, frozen
  • ⅓ cup cocoa powder (I used half regular cocoa and half dark)
  • 1 can (14 ounces) canned coconut milk
  • 1 batch homemade protein buckeye balls, chopped (recipe below)*
  • .
  • ½ cup natural peanut butter
  • 1-1.5 servings vanilla protein powder (I used about ½ cup or ~45 grams)
  • ¼ cup melted coconut oil
  • ¼ cup cocoa (or cacao) powder
  • 2-4 tablespoons maple syrup (I used 2 tablespoons)
  • OR melted chocolate chips/bar of your choice
Instructions
  1. Add bananas, cocoa powder, and coconut milk to a blender and blend until combined.
  2. Stir in chopped protein buckeye balls.
  3. Pour ice cream mixture into loaf pan (really any pan will do) and freeze until firm (at least 4 hours).
  4. Since this recipe doesn't use an ice cream maker, it will freezer pretty firm in the freezer so I recommend leaving it on the counter 15-20 minutes before serving, or even putting it in the microwave for a minute or two!
Notes
*Instructions for making homemade protein buckeyes found here:

https://audrasappetite.com/peanut-butter-protein-buckeyes/
Recipe by Audra's Appetite at https://audrasappetite.com/chocolate-pb-cup-ice-cream/