Creamy chocolate ice cream swirled with sweet peanut butter chunks is a sweet treat!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 481kcal
Ingredients
For the Chocolate Ice Cream
2cupsBolthouse Farms® Original Plant Protein Milk
2medium bananas
1/3cupwhite sugar
1/2cupchocolate syrup(Hershey's syrup will work nicely as well)
3tablespoonsdark cocoa powder
For the Peanut Butter Swirl
1cup creamy peanut butter
1cuppowdered sugar
Instructions
To make the ice cream: Combine the plant milk, bananas, chocolate syrup, and cocoa powder in the blender. Blend until smooth. Pour into your ice cream machine and churn according to the manufacturer's instructions.
To make the peanut butter swirl: When the ice cream has about 10 minutes left to churn, place the peanut butter in a medium size glass bowl. Heat in the microwave for about 60 seconds, until liquid. Stir and add the powdered sugar. Stir or whisk again until smooth.
Scoop the peanut butter mixture into a plastic freezer bag and seal closed, while removing any extra air.
To combine the peanut butter swirl with the ice cream: Scoop the finished ice cream into a freezer safe container. Use a pair of scissors to snip a corner off the bag with the peanut butter. Squeeze the peanut butter over the ice cream and then swirl with a knife. The peanut butter will harden very quickly and form bite-size chunks. (It shouldn't be liquid at all.)
Place the airtight container in the freezer for at least a couple hours to firm up completely before serving. Enjoy!