Peanut Butter Cup Protein Ice Cream

Make the ice cream
1 Add the farmer cheese, kefir, almond milk, peanut butter, maple syrup, protein powder, cacao powder, collagen, and vanilla to a high-powered blender.
2 Blend for 1–2 minutes, until completely smooth and creamy.
3 Taste it before freezing.More chocolate → add 1 tsp cocoaSweeter → add 1 tsp maple syrupMore peanut butter → add 1 tsp peanut butterToo tangy → a little more maple syrup + vanilla
17 Pour into your Creami container and freeze for 18–24 hours.
Make the peanut butter cups
11 Mix the peanut butter, maple syrup, and protein powder until you have a thick, smooth dough.
12 Roll into small balls and flatten into little disks.
13 Freeze for 20–30 minutes on a plate covered with parchment paper.
14 Melt the chocolate and coconut oil. Dip the frozen peanut butter discs into the melted chocolate. Using a fork, shake off the excess chocolate and place on a plate lined with parchment paper. Repeat with the remaining discs and freeze until solid. 
Churn the ice cream
18 Spin on Lite Ice Cream. If it comes out powdery, add a splash of almond milk and respin.
20 Then make a hole in the middle and add the peanut butter cup pieces. 
24 Run on Mix-In and enjoy!