12 Days of Christmas - Choc Peanut Butter Ice Creams

For the base:

• 1 scoop (30g) Bulk Nutrients Whey Protein Isolate in Limited Edition Christmas Cookie flavour
• 100ml coconut milk
• 1/4 cup milk of choice - we used almond milk
• 1 banana
• 2 tablespoons low carb sugar substitute
• 100g peanut butter
• Pinch of salt

For the topping:

• 200g dark chocolate
• 2 teaspoons coconut oil

To make the base:

1. Place all base ingredients into a food processor and blend until smooth and creamy.
2. Spoon into molds and place in the freezer to set overnight.
3. To remove from molds (if not using silicon ones) run under hot water to loosen.

To make the topping:

1. Melt the chocolate and coconut oil together.
2. Lay ice creams over a cooling rack and pour over the chocolate, allowing it to flow over the edges to get full coating.
3. Store in the freezer until ready to eat!