Choc Peanut Butter Ice Cream Recipes

For the base:

• 1 scoop (30g) Bulk Nutrients Whey Protein Isolate in Limited Edition Christmas Cookie flavour
• 100ml coconut milk
• 1/4 cup milk of choice - we used almond milk
• 1 banana
• 2 tablespoons low carb sugar substitute
• 100g peanut butter
• Pinch of salt

For the topping:

• 200g dark chocolate
• 2 teaspoons coconut oil

To make the base:

1. Step 1: Place all base ingredients into a food processor and blend until smooth and creamy.
2. Step 2: Spoon into molds and place in the freezer to set overnight.
3. Step 3: To remove from molds (if not using silicon ones) run under hot water to loosen.

To make the topping:

1. Step 1: Melt the chocolate and coconut oil together.
2. Step 2: Lay ice creams over a cooling rack and pour over the chocolate, allowing it to flow over the edges to get full coating.
3. Step 3: Store in the freezer until ready to eat!

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!