You got chocolate in my peanut butter!

It's hot. Time to start churning the protein ice cream. Tonight, in the life of a single girl: The Real Housewives of New York and a bowl of Shelly's Peanut Butter Chocolate Chip Protein Ice Cream.

Shelly's Peanut Butter Chocolate Chip Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1/4 cup Powdered Peanut Butter (AKA PB2, Peanut Flour, Defatted Peanut Butter)
Optional: 1 Tablespoon Sugar Free Chocolate Chips (Walmart)

Mix together milk, protein, syrup, powdered peanut butter. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one of those just whiz it on super turbo high in the blender, you want airy. Pour into ice cream maker. Follow your machine's instructions for freezing. If you are adding the chocolate chips add them in the last 5 minutes. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so to get scoopable. If you leave it to get too hard just nuke ice cream 25 seconds to soften again. Optional yummy topping (pictured): 1 teaspoon Peanut Butter, nuked 30 seconds till drizzly

Other Eggface Protein Ice Cream flavors
Protein Ice Cream 101