This peanut butter sacha inchi protein ice cream proves that homemade ice cream can be both delicious and nourishing. Rich, creamy, and naturally sweetened with dates and maple syrup, it delivers satisfying peanut butter flavor while providing plenty of protein in every scoop.
- Add the milk, peanut butter, maple syrup, vanilla extract, and Sacha Inchi Powder to a blender. Blend until smooth and fully combined.(3 minutes)
- Pour the mixture into an ice cube tray and freeze until completely solid, preferably overnight.(8 hours)
- Transfer the frozen cubes to a high-powered blender or food processor. Blend until smooth and creamy, adding a small splash of milk only if needed to help the mixture blend.(5 minutes)
- Fold in the chopped peanuts, dates, and chocolate until evenly distributed.(2 minutes)
- Transfer the ice cream to a freezer-safe container. Freeze for 3-4 hours, or until firm enough to scoop. If frozen longer, let the ice cream sit at room temperature for 10-15 minutes before serving. If desired, drizzle with melted dark chocolate before serving. Enjoy!(4 hours)
