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Ninja Creami Peanut Butter Protein Ice Cream

Ninja Creami peanut butter protein ice cream made with a protein-fortified base that churns into a dense, nutty, silky texture. This low-sugar, high-protein frozen dessert uses the Creami Lite Ice Cream and Mix-In settings for a thick, spoonable result with peanut butter chips throughout.
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Prep Time 10 minutes
Freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base and flavoring
  • 1 cup unsweetened almond milk or whole milk Use as needed to re-spin if the texture looks grainy.
  • 0.5 cup vanilla or peanut butter protein powder Choose vanilla or peanut butter flavored powder.
  • 2 tbsp creamy peanut butter Smooth peanut butter melts in and keeps the base rich.
  • 1 tbsp sugar or monk fruit sweetener Sweeten to taste based on your protein powder.
  • 0.5 tsp vanilla extract Adds rounded flavor to the peanut butter profile.
  • 0.25 tsp salt Balances sweetness and enhances the nutty taste.
Mix-in
  • 0.25 cup peanut butter chips or mini peanut butter cups (for mix-in) Fold in after the first spin to keep pieces intact.

Equipment

  • 1 Ninja Creami

Method
 

Make the protein ice cream base
  1. Whisk the milk, protein powder, peanut butter, sweetener, vanilla extract, and salt until very smooth and free of any protein powder clumps, scraping the bottom and sides as needed.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, level the top, and freeze for 24 hours until fully firm.
Spin and troubleshoot texture
  1. Process on the Lite Ice Cream setting first, stopping to check for a grainy texture.
  2. If it looks grainy, add 1 tablespoon milk and re-spin on the Lite Ice Cream setting until smooth.
Add mix-ins and serve
  1. Use the Mix-In setting to fold in the peanut butter chips or peanut butter cup pieces evenly throughout.
  2. Serve immediately for the thick, creamy texture straight from the pint.

Notes

For the smoothest results, whisk until the batter looks glossy and lump-free before freezing; if your first spin is ever grainy, the extra 1 tbsp milk typically fixes it. Store leftovers in the freezer for up to 2 days, then re-spin on Lite Ice Cream for best texture. Freezing after serving is not ideal for mix-in crunch, but it’s workable. If you want a lower-carb option, choose a monk fruit sweetener and a vanilla or peanut butter protein powder that is unsweetened or minimally sweet.