Peanut Butter Sacha Inchi Protein Ice Cream

Name: Peanut Butter Sacha Inchi Protein Ice Cream
Prep time: 10 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 cups of whole milk; 1/4 cup of maple syrup; 1/4 cup of peanut butter (creamy); 2 tablespoons of HerbaZest Aguaje Powder; 1 teaspoon of vanilla extract; 2 tablespoons of peanuts (chopped); 2 tablespoons of dates (chopped); 2 tablespoons of dark chocolate (chopped)

Updated: July 3, 2026

10 ingredients or less Small batch Blender recipe No-cook Freezer-friendly

This peanut butter sacha inchi protein ice cream proves that homemade ice cream can be both delicious and nourishing. Rich, creamy, and naturally sweetened with dates and maple syrup, it delivers satisfying peanut butter flavor while providing plenty of protein in every scoop.

Servings

4 servings

Total time

22min

Prep time

10min

Freeze time

12min

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Ingredients

2 cups of whole milk
1/4 cup of maple syrup
1/4 cup of peanut butter (creamy)
2 tablespoons of HerbaZest Sacha Inchi Powder
1 teaspoon of vanilla extract
2 tablespoons of peanuts (chopped)
2 tablespoons of dates (chopped)
2 tablespoons of dark chocolate (chopped)

Made with:

Directions

Add the milk, peanut butter, maple syrup, vanilla extract, and Sacha Inchi Powder to a blender. Blend until smooth and fully combined.
Pour the mixture into an ice cube tray and freeze until completely solid, preferably overnight.
Transfer the frozen cubes to a high-powered blender or food processor. Blend until smooth and creamy, adding a small splash of milk only if needed to help the mixture blend.
Fold in the chopped peanuts, dates, and chocolate until evenly distributed.
Transfer the ice cream to a freezer-safe container. Freeze for 3-4 hours, or until firm enough to scoop. If frozen longer, let the ice cream sit at room temperature for 10-15 minutes before serving. If desired, drizzle with melted dark chocolate before serving. Enjoy!