Note: Place the bowl of your ice cream maker in the freezer overnight the night before you want to make this ice cream.
1 cup macadamia nuts
1 can unsweetened coconut milk, well combined
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
⅛ teaspoon salt
Dump macadamia nuts into a food processor. Pulse nuts until they resemble a smooth, spreadable consistency. Set macadamia nut butter aside in a separate bowl.
Whisk coconut meat and liquid together in the can with a fork until it comes together into a smooth milk.
Pour coconut milk into a liquid measuring cup with a pourable spot.
Add 1 scoop Primal Kitchen Collagen Fuel Vanilla Coconut to the coconut milk. Add ¼ cup macadamia nut butter, vanilla, peppermint extract, and salt. Whisk ingredients together until well combined.
Pour ice cream mixture into the very cold bowl of your ice cream maker. Turn ice cream maker on and let it churn for 15 minutes to thicken.
Break mint chip protein bars into small, bite-sized pieces. Add protein bar chunks into the ice cream maker.
Let the mixture churn until it’s as thick as you like it. This ice cream is best eaten right away. You can store it or any leftovers in the freezer, but the freshly churned ice cream has a creamy, semi-soft consistency of slightly melted ice cream.
The new PRIMAL KITCHEN® Mint Chip Protein bar captures the taste of your favorite cone in a convenient bar, boasting 8g of protein* in every serving. Made without gluten, grain, soy, or dairy, this Keto Certified bar is the perfect midnight snack or afternoon treat.