Peanut Butter Chocolate Protein Nice Cream

Gluten-Free Vegan
Calories: 154Carbs: 18Proteins: 6Fats: 6Serves: 8
Serves: 8



4 frozen overripe bananas
1/4 cup peanut butter, or allergy-friendly sub
1 Tbsp cacao powder
½ cup Vegan Plus PBfit Protein Powder SHOP NOW
1/4 tsp pure vanilla extract
1/8 tsp salt
Alternative milk of choice
Vegan Chocolate Chips

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Make sure the bananas are at least partially brown before chopping and freezing them. Combine all ingredients in a blender, food processor, or Vita-mix. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vita-mix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.