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Peanut Butter Protein Ice Cream


1/2 frozen banana

1 cup unsweetened almond milk (I use Malk almond milk from Fresh Thyme)

2 tbsp peanut butter (just peanuts and salt)

1 tsp vanilla


Combine all ingredients and blend until smooth.

Pour into a Ninja Creami container and freeze overnight.

Process on the “light ice cream” setting, it will be powdery.

Add a splash of almond milk and “re-spin” once or twice as needed!

Add in mix ins or toppings of your choice - I like to add a couple of Hu chocolate squares



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