Peanut Butter Cheesecake Ice Cream
Recipe by Holly Houg (@happiness_in_the_kitchen)
Servings
8
Total Time
2 HOURS
Calories: 359 |
Protein: 15g |
Carbs: 25g |
Fat: 21g |
Fiber: 4g
Ingredients
- 2 1/2 cups whole milk
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 tsp salt
- 3/4 cup powdered sugar
1 3/4 cup, divided,
PBfit Original
- 1/4 cup chocolate chips
- 2 Tbsp coconut oil
- 3 Tbsp dry roasted peanuts
Directions
- Add milk, vanilla, softened cream cheese, powdered sugar, salt and 1 1/2 cups of PBfit to a high-speed blender. Mix until combined well.
- Pour mixture into an ice cream machine and churn for about 18 - 20 minutes. If you don't have an ice cream machine, you can pour mixture into a shallow dish and freeze for about 2 hours.
- Meanwhile, to make the magic shell, add chocolate chips and coconut oil to a microwave-safe bowl. Melt in the microwave for 1 minute. Stir to combine and add 1/4 cup of PBfit. Stir again until combined.
- When the ice cream is done churning, drizzle in the chocolate peanut butter swirl. Stir in the peanuts, scoop and serve. If you want a firmer ice cream, you can freeze it for about 45 minutes before eating.