Description

This Moose Tracks Protein Ice Cream is a deliciously creamy, high-protein dessert that combines the rich flavors of vanilla and chocolate with peanut butter cups for a guilt-free treat. Made with skim and almond milk, vanilla protein powder, and sugar-free sweeteners, it’s perfect for a nutritious yet indulgent dessert. With easy preparation and no ice cream maker needed, this recipe freezes overnight and is blended to creamy perfection before serving.

Ingredients

Scale

Liquid Ingredients

1 cup Fairlife skim milk
¾ cup unsweetened almond milk

Dry Ingredients

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

Cook Mode Prevent your screen from going dark

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. Cover the container tightly to prevent ice crystals from forming, then place it in the freezer for at least 24 hours to fully freeze.
Process the Ice Cream: Once frozen, allow the ice cream mixture to soften at room temperature for 5 to 10 minutes. Then transfer it to a blender or food processor and blend until the texture is creamy and smooth.
Add Mix-Ins: Melt the dark chocolate chips in the microwave in 30-second intervals, stirring in between each interval until fully melted. Drizzle the melted chocolate into the blended ice cream mixture and add the mini Reese’s peanut butter cups. Pulse the blender a few times to evenly incorporate the chocolate and peanut butter cups into the ice cream.
Serve or Freeze: For a soft-serve consistency, serve the ice cream immediately. If you prefer a firmer texture, return the mixture to the freezer for additional time before serving.

Notes

For best texture, allow the ice cream to soften slightly before blending to avoid damaging your blender or food processor.
You can substitute mini peanut butter cups with chopped peanuts or peanut butter chips if preferred.
Dark chocolate chips can be replaced with sugar-free chocolate chips to reduce sugar content further.
Store leftover ice cream in an airtight container in the freezer for up to one week.
This recipe is easy to customize with your favorite protein powder flavor.