In a large mixing bowl, whisk together evaporated milk, vanilla extract, Truvia, salt, milk, protein powder and PB Fit until well combined. Whisk in Cool Whip until completely smooth.
Fold in peanut butter cups. Pour into a large food storage container. Cover and freeze overnight (or 6-8 hours).
Let soften a few minutes before serving for a creamier consistency.
Notes
MFP: MFF Peanut Butter Cup Protein Ice CreamJanuary 2021