Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • ½ cup (120ml) heavy cream
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 2 scoops (approx. 60g) vanilla or unflavored whey protein powder
  • ¼ cup (65g) natural peanut butter
  • 2 tablespoons (30ml) honey or maple syrup (optional)

Instructions:

  1. In a saucepan, combine almond milk, heavy cream, sugar, egg yolk, vanilla extract, and salt.
  2. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens slightly and coats the back of a spoon (about 3-5 minutes). Do not boil!
  3. Remove from heat and immediately pour the custard base into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
  4. Once the custard base is thoroughly chilled, pour it into a blender or food processor. Add the whey protein powder, peanut butter, and honey/maple syrup (if using).
  5. Blend until completely smooth and creamy.
  6. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).
  7. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden to your desired consistency.