Peanut Butter Protein Ice Cream: Vegan, Low Carb, Sugar Free!

I think this blog has peaked. That’s how amazing and easy this recipe is. So, it's been fun, but it's all down hill from here.


First of all, I did not invent this (although I wish I did). There are a ton of variations of this on the internet but I'm partial to mine.

Second of all, the xanthan gum and a very powerful blender or food processor are not optional. Sorry.


This recipe lends itself very well to creative toppings! I kept it simple and went with 0 calorie caramel syrup and a single crumbled up cookie. That cutting life, you know? When we’re back in bulking season I’ll do a new version. Feel free to add in other sweeteners, frozen fruit, peanut butter, sprinkles, other toppings, etc. It’s hard to go wrong!


Ingredients

  • 2 cups ice

  • ½ teaspoon xanthan gum. Available in the baking aisle of some grocery stores or online

  • 1 scoop Tru Supplements Peanut Butter Banana Cupcake Protein Powder (Use code Vegan25 at checkout for a discount!)

  • 1 teaspoon vanilla extract

  • Pinch sea salt

  • Sweetener to taste- I went with 2 packets of stevia


Instructions

  • Blend ice and xanthan gum until it resembles the texture of snow

  • Add protein powder, blend until combined

  • Add remaining ingredients (besides toppings) and blend until the texture of ice cream

  • Scrape the sides of your bowl as often as needed

  • Scoop, top, enjoy!



Macros

This dish is made almost entirely of protein powder. Xanthan gum and stevia have a small amount of carbs which, If you’re prepping you want to track, otherwise they’re negligible.


Macros for the Tru Supp protein powder:

P | 20

F | 1.5

C | 2





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