Peanut Butter Protein

Steps

1. Add 360 ml semi-skimmed milk360 ml semi-skimmed milk1½ cups 2% milk540 ml semi-skimmed milk540 ml semi-skimmed milk2¼ cups 2% milk, 40 g powdered peanut butter100 ml powdered peanut butter⅓ cup + 1 tbsp powdered peanut butter60 g powdered peanut butter150 ml powdered peanut butter½ cup + 2 tbsp powdered peanut butter, 20 g vanilla protein powder50 ml vanilla protein powder3½ tbsp vanilla protein powder30 g vanilla protein powder75 ml vanilla protein powder⅓ cup vanilla protein powder, 1 tbsp smooth peanut butter1 tbsp smooth peanut butter1 tbsp smooth peanut butter1½ tbsp smooth peanut butter1½ tbsp smooth peanut butter1½ tbsp smooth peanut butter, 2 tbsp granulated sweetener2 tbsp granulated sweetener2 tbsp allulose or a 1:1 granulated sweetener3 tbsp granulated sweetener3 tbsp granulated sweetener3 tbsp allulose or a 1:1 granulated sweetener and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt to a blender.
2. Blend on low, sprinkle in ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum, then blend for 30 seconds until smooth. Let the foam settle for 5 minutes.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
5. Expect it to look powdery after the first spin. That is normal for protein ice cream.
6. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.
7. Still powdery? Add another splash of milk and Re-spin once more.

To serve: Top with chopped peanuts or a drizzle of warm peanut butter.