Blend together 2 c skim milk, protein powder, pudding mix, vanilla and salt. Pour into a Ninja Creami container and freeze for 24 hours.
Remove from the freezer and place in the holder. Run on the lite ice cream cycle.
Remove the lid pour in 2 tbsp skim milk, replace the lid and run on the re-spin cycle.
Spread the entire pint of ice cream into a parchment lined loaf bread dish or pan.
Top with sugar free caramel suace.
Top with salted peanuts, pressing the peanuts down into the caramel.
Cover and freeze for 3 hours.
Remove from freezer and cut into 6 even bars. Put back in the freezer while you melt the chocolate chips.
Add 1 c chocolate chips to a microwave safe bowl along with coconut oil.
Cook for 1 minute and stir. Put back in if chocolate isn't runny and melted for 20 more seconds.
Coat the bars on top with a base coat of melted chocolate. Follow with an additional drizzle back and forth.
Top with flakey sea salt. Allow to set in the freezer for 10 minutes. Enjoy!
Store in the freezer and thaw for 5 minutes before eating if solid.