Go Back

Ninja Creami Peanut Butter Protein Ice Cream

Ninja Creami peanut butter protein ice cream made with a thick protein-fortified base that churns silky smooth. Dense, nutty, and satisfying—then finished with peanut butter chips or mini cups for mix-in texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Almond milk or whole milk
  • 1 cup unsweetened almond milk or whole milk Choose one.
Protein base
  • 0.5 cup vanilla or peanut butter protein powder
  • 2 tbsp creamy peanut butter
  • 1 tbsp sugar or monk fruit sweetener
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Mix-in
  • 0.25 cup peanut butter chips or mini peanut butter cups (for mix-in) Use as mix-ins on the Mix-In setting.

Equipment

  • 1 Ninja Creami

Method
 

Make the protein base
  1. Whisk milk, protein powder, peanut butter, sweetener, vanilla, and salt together until very smooth, ensuring no protein powder clumps remain. The mixture should look pale tan and uniform without dry spots.
  2. Pour the mixture into the Ninja Creami pint container, leveling the top for even freezing. Fill to the marked line and wipe any drips from the rim.
Freeze and process
  1. Freeze the pint for 24 hours so the base is fully solid. Keep it undisturbed in the coldest part of your freezer.
  2. Process on the Lite Ice Cream setting first, then check for a slightly grainy texture. If it is grainy, add 1 tablespoon milk and Re-spin on Lite Ice Cream.
Add mix-ins and serve
  1. Use the Mix-In setting to fold in peanut butter chips or peanut butter cup pieces. Stop when the mix-ins are evenly distributed without large chunks pooling.
  2. Serve immediately for the thickest, creamiest texture. Keep the pint lid closed between steps to prevent softening.

Notes

For the smoothest churn, whisk until the protein powder is completely dissolved with no visible clumps. Freeze in the pint for up to 2 weeks; for best texture, process within 3 days after freezing. Freezing leftovers is not recommended because it can become icy after serving. If you want it lower in calories, use monk fruit sweetener and a lower-sugar protein powder.