Ingredients
Equipment
Method
Making the Milkshake
- Whisk together 2 cups oat milk, 1/4 cup peanut butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 cup vanilla protein powder until fully combined.
- Pour the ice cream base into a Ninja Creami pint container and freeze flat for 12-24 hours.
- Remove the lid from the frozen pint, add 1/2 cup oat milk and 2-3 tablespoons chocolate syrup on top.
- Place the pint in the Ninja Creami appliance and select the milkshake setting to process the mixture.
- Remove the pint, stir the milkshake thoroughly, then respin on the milkshake setting for a creamy consistency.
- Enjoy immediately. Leftovers can be refrozen and respun when ready to serve again.
Nutrition
Notes
Feel free to customize by swapping peanut butter with almond or sunflower seed butter, and using honey or agave instead of maple syrup.
