Peanut Butter Protein Ice Cream
Treat yourself to a naturally sweet, dairy-free delight with this Vegan Protein Ice Cream. Made with frozen bananas for a creamy base, blended with smooth peanut butter, a drizzle of maple syrup and a scoop of your favourite plant-based protein powder, this no-churn recipe is as wholesome as it is indulgent. Perfect for a post-workout boost or a guilt-free dessert, it’s packed with flavour, fibre and plant-powered protein – all with zero refined sugar or dairy. Just blend, freeze, and enjoy!
Roasted Peanuts With No Salt 1kg (Sussex Wholefoods)
chopped peanuts - for garnish
Organic Pea Protein Powder 1kg (Sussex Wholefoods)
3 tbsp protein powder
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
a pinch of salt
Organic Smooth Peanut Butter 1kg (Meridian)
3 tbsp peanut butter
Buckwud Canadian Maple Syrup 250g (Rowse)
3 tbsp pure maple syrup
½ cup oat milk
Vanilla Bean Extract 100ml (Taylor & Colledge)
½ tsp vanilla extract
Other Ingredients
- 2 frozen sliced bananas
Method
- Peel the bananas and slice them into pieces. Arrange them in a single layer on a plate lined with parchment paper and freeze until solid (about 3 hours).
- Place bananas, protein powder, peanut butter and salt in a blender. Blend until smooth, stopping to scrape down sides as needed.
- Add oat milk, maple syrup and vanilla and blend until smooth.
- Spoon the mixture into a freezer-safe dish and freeze for 45 minutes. Remove from the freezer and stir with a whisk or spatula. Return to the freezer for about 1h.
- Sprinkle with chopped chocolate and peanuts before serving.
- Store in an airtight container in the freezer for up to 1 week.
