Preparation Steps

• In a tall mixing jar or small blender, mash the banana with the peanut butter and vanilla until mostly smooth. A fork works fine if you don't have a blender.
• Add the chocolate protein powder and 1/2 cup of the almond milk to the jar. Use an immersion blender or a compact blender to blend until fully combined and no dry powder remains, scraping the sides once.
• Pour in the remaining almond milk and blend briefly to loosen the mixture; it should be pourable but not watery. If it seems too thick, add up to 1 tablespoon more milk.
• Transfer the blended base into a Ninja Creami pint, leaving a little headspace. Seal the pint and place it flat in the freezer. Freeze at least 8 hours (or overnight) until solid.
• When frozen, install the pint in the Ninja Creami and run the Lite Ice Cream program once. The texture should be firm and scoopable.
• Remove the pint from the machine and create a small well in the center of the ice cream. Pour in 1 tablespoon of almond milk and sprinkle the chopped peanuts into the well.
• Return the pint to the Creami and run the Mix-In cycle to fold the nuts into the ice cream. If the texture is still crumbly or too powdery, add an additional tablespoon of milk and run the Re-Spin cycle once.
• Spoon into a bowl or enjoy straight from the pint. Add extra chopped peanuts or a drizzle of peanut butter on top if desired.