Go Back
Print
chocolate peanut butter protein ice cream

Chocolate Peanut Butter Protein Ice Cream

This cold and creamy dessert is made with almond milk and LADDER Whey or Plant Protein. Each serving has 291 calories and only 1 gram of saturated fat. 

Course Dessert
Cuisine American
Keyword chocolate peanut butter protein ice cream
Prep Time 10 minutes
Freezing time 4 hours
Total Time 4 hours 10 minutes
Servings 2 servings
Calories 291 kcal

Ingredients

  • 2 large bananas
  • 2 scoops LADDER Chocolate Whey or Chocolate Plant Protein
  • ¼ cup unsweetened almond milk
  • 2 Tbsp. peanut butter powder

Instructions

  1. Peel banana; cut into chunks. Place in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.

  2. Add banana, protein powder, almond milk, and peanut butter powder to a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping down sides as needed. Add more liquid, if needed, one Tbsp. at a time until desired consistency is reached.

  3. Divide mixture evenly between two small bowls, or store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.