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Ninja CREAMi Chocolate Peanut Butter Cup
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: Freezer
- Cuisine: American
- Diet: Vegan
Description
Rich, decadent, chocolate, peanut butter ice cream! You won’t believe it’s vegan or low-fat. I got the idea of using white sweet potato and some other ingredients from Dreena Burton’s Vanilla Bean Ice Cream. If you own a Ninja CREAMi you must try this.
Ingredients
Units
Scale
- 1 cup of cooked white sweet potato (Hannah Yam)
- 1 1/4 cup of chocolate almond milk (plain plant-milk will work fine in a pinch)
- 6 Medjool dates, pitted
- 2 tablespoons of oat flour
- 1/4 teaspoon of vanilla powder or 1 teaspoon of pure vanilla extract
- 2 tablespoons of cacao
- 1/4 teaspoon of salt (optional)
- 1/4 to 1/2 teaspoon of guar gum (can probably go without if you don’t have it, it’s a thickener) start with a 1/4 teaspoon, you can add more if needed
- 1 tablespoon of peanut butter powder, I use Naked PB, it doesn’t contain salt or sugar
Instructions
- Blend all ingredients EXCEPT peanut butter powder in a high-speed blender (put the liquid on the bottom of the blender for the best experience)
- Transfer to the mixture to the CREAMi container being sure to flatten the top so it will freeze evenly
- Wait 24 hours and run through the CREAMi machine on the lite ice cream setting. You may need to run it through more than once but unlikely
- Make a well in the center of the ice cream and place the peanut butter powder in the center
- Run the machine on the mix-in setting
Notes
You might have a little extra since you have to obey the “fill line” on the ice cream container. I save the extra in the fridge and eat it like a pudding or refreeze after you have eaten some prepared ice cream.
