Description
This Moose Tracks Protein Ice Cream is a delicious and protein-packed treat that combines creamy vanilla base with rich dark chocolate and peanut butter cup mix-ins. It’s a no-churn, freezer-based recipe that is easy to prepare, uses healthier sweeteners like monk fruit, and offers a satisfying dessert option that’s perfect for protein enthusiasts looking for a sweet fix without the guilt.
Ingredients
Scale
Ice Cream Base
- 1 cup Fairlife skim milk
- ¾ cup unsweetened almond milk
- 1 scoop vanilla protein powder
- 1 tablespoon sugar-free vanilla pudding mix
- 1 tablespoon monk fruit sweetener
- ½ teaspoon salt
Mix-ins
- 2 tablespoons dark chocolate chips
- 3 tablespoons mini Reese’s peanut butter cups
Instructions
- Prepare the Mixture: In a mixing bowl, whisk together the Fairlife skim milk, unsweetened almond milk, vanilla protein powder, sugar-free vanilla pudding mix, monk fruit sweetener, and salt until the mixture is smooth and well combined.
- Freeze: Pour the prepared mixture into a freezer-safe container and cover it tightly. Place it in the freezer for at least 24 hours to allow the mixture to freeze solid.
- Process the Ice Cream: Remove the frozen mixture from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Transfer to a blender or food processor and blend until creamy and smooth.
- Add Mix-Ins: Melt the dark chocolate chips by microwaving them in 30-second intervals, stirring between each until fully melted. Drizzle the melted chocolate into the softened ice cream. Add the mini Reese’s peanut butter cups, then pulse the blender a few times to evenly incorporate the chocolate and peanut butter cup pieces throughout the ice cream.
- Serve or Freeze: Serve the ice cream immediately for a soft-serve texture, or return it to the freezer to firm up further if a harder consistency is preferred.
Notes
- Letting the ice cream soften before blending helps achieve a creamy texture without an ice cream maker.
- You can substitute monk fruit sweetener with other zero-calorie sweeteners as preferred.
- Make sure to pulse gently when adding mix-ins to avoid over-blending and losing chunk texture.
- Store leftover ice cream in an airtight container in the freezer for up to 1 week for best taste and texture.
