Chocolate Peanut Butter Protein Ice Cream

Step 2

Ice cream maker bowl has to be in freezer at least 24 hours. I use this 2 quart Cuisinart Ice cream maker and love it!

Step 5

To a small saucepan, heat the half and half on medium low heat until slightly warm. Then, add in the cornstarch, cacao and salt whisking continuously until dissolved and thickened (it will be pretty thick). Set aside to cool.

Step 8

To a large bowl, add the maple syrup, greek yogurt, protein powder, kefir. Mix until well combined.

Step 11

Once the chocolate milk mixture has cooled (make sure it’s at least room temperature so that the heat doesn’t kill the probiotics in the yogurt and kefir), slowly add it to the yogurt mixture and whisk until smooth. Add more sweetener if desired.

Step 14

Remove frozen ice cream bowl from freezer, place in ice cream maker, and turn it on. Then, slowly pour in the protein ice cream mixture. Allow to churn for around 30 minutes. Add in peanut butter cups and peanut butter after about 20 minutes when the ice cream has thickened and is almost done (you can also fold them in after turning off ice cream maker).

Step 17

Scoop ice cream out of bowl with rubber spatula. Eat right away for a soft serve or freeze in a glass 8x8 baking dish at least 2 hours or more until frozen. Remove from freezer, scoop, serve, and enjoy! (remove from freezer 30 minutes before enjoying to allow it to defrost).