Sugar-Free Chocolate Peanut Butter Shake

Steps

1. Blend 50 g smooth peanut butter45 ml smooth peanut butter3 tbsp smooth peanut butter75 g smooth peanut butter70 ml smooth peanut butter¼ cup + 1 tbsp smooth peanut butter, 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder, 65 g sugar-free sweetener80 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener100 g sugar-free sweetener120 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener, 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, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract, 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese and 130 ml whole milk130 ml whole milk½ cup + 1 tbsp whole milk195 ml whole milk200 ml whole milk¾ cup + 1 tbsp whole milk until completely smooth.
2. Add 80 ml whipping cream80 ml whipping cream⅓ cup heavy cream120 ml whipping cream120 ml whipping cream½ cup heavy cream and blend for 10 seconds more.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 120 ml unsweetened almond drink120 ml unsweetened almond drink½ cup unsweetened almond milk180 ml unsweetened almond drink180 ml unsweetened almond drink¾ cup unsweetened almond milk, then lock it into the machine and run Milkshake.

To serve: Top with a swirl of warmed peanut butter and chopped roasted peanuts.