Ingredients
Scale
- 1 scoop (approx 30g) Whey or Casein protein powder (Vanilla or Chocolate works best)
- 2 tablespoons powdered peanut butter (PB2 or similar)
- 1/2 teaspoon Xanthan gum (the secret thickening agent)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 cup ice cubes
- 1 teaspoon stevia or maple syrup (optional for extra sweetness)
Instructions
- In your blender or a large mixing bowl, add the protein powder, powdered peanut butter, and the xanthan gum. It is important to add the xanthan gum at this stage to ensure it is evenly distributed, as this is what creates the thick, airy texture.
- Pour in your almond milk and add the ice cubes. If you prefer a thinner consistency, you can add an extra splash of milk, but for the classic thick fluff, stick to the half-cup measurement. If you are using a sweetener, add it now.
- If using a high-speed blender, pulse a few times to break up the ice, then blend on high for 2 to 3 minutes. If using a hand mixer, beat the mixture in a large bowl for 3 to 5 minutes. You will see the mixture double or even triple in size as it fills with air.
- Stop blending once the mixture is thick enough that it doesn’t fall off an inverted spoon. It should look like a cross between whipped cream and soft-serve ice cream. Serve immediately for the best texture.
- Cook Time: 5 minutes