Peanut Butter Ice Cream
Ingredients:
- 1 cup raw milk
- ½ cup organic heavy cream
- ⅓ cup natural peanut butter (smooth, unsweetened)
- ¼ cup raw organic honey or maple syrup (adjust to taste)
- 1 scoop chocolate whey protein powder (current brand I use: Transparent Labs)
- 1 tsp vanilla extract
- Pinch of Redmond’s sea salt
Optional Add-Ins:
- ¼ cup chopped Brazil nuts or ¼ cup cacao nibs
Instructions:
Blend the Base:
In a blender or mixing bowl, whisk together raw milk, heavy cream, peanut butter, honey, vanilla extract, and salt until smooth and well combined.
Freeze:
Pour the mixture into your Ninja Creami pint container and freeze for at least 24 hours (make sure it’s level).
Spin in the Ninja Creami:
Once frozen, place the container into your Ninja Creami and use the “Lite Ice Cream” or “Ice Cream” setting to process.
Re-Spin if Needed:
If the texture is crumbly, add a splash of raw milk and use the “Re-spin” function until smooth and creamy.
Mix-Ins (Optional):
If you want to add chopped nuts or cacao nibs, create a well in the center of the ice cream, add mix-ins, and use the “Mix-In” function on your Ninja Creami.
Enjoy!
Serve immediately for a soft-serve texture or freeze for a firmer consistency.
