Check out Lisa G’s recipe for Ninja Creami Peanut Butter Banana Ice cream (Low Sugar)
This tastes so good, you'd never know it's low sugar!
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
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Tips for making Ninja Creami Peanut Butter Banana Ice cream (Low Sugar)
Stevia is a sugar substitute that is natural, has zero calories, and comes from the stevia leaf from the stevia rebaudiana plant which is found in Brazil and Paraguay. Stevia is much sweeter than sugar.
Banana extract provides a stronger and more concentrated flavor than bananas alone. Banana extract is commonly found in most grocery stores, specialty food stores, and online on Amazon. It’s inexpensive and shelf-stable which means you can have easily have banana flavors even if you don’t have any fresh bananas.
Coconut cream comes in cans or squeeze bottles. Coconut cream is made from coconut milk and is made by chilling coconut milk. Once chilled, the coconut milk separates into a thinner liquid at the bottom and a thick cream at the top. The cream at the top is what you get when you buy the coconut cream and it will taste like coconut based on how much you add to the recipe. There are sweetened and unsweetened options available.
Usually, if your ice cream comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
To help resolve this issue, after processing, add 1 tablespoon of dairy and then reprocess.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Looking for more Ninja Creami Recipes? Check out all of our Ninja Creami recipes here!
Ingredient substitutions and tips for making Ninja Creami Peanut Butter Banana Ice cream (Low Sugar):
The full ingredient list is found at the bottom of the post in the recipe card.
Cream Cheese- Cream cheese was used for this recipe but if you don’t have cream cheese you can use greek yogurt or mascarpone cheese. Taste and texture may vary based on substitutions made.
Cocoa Powder- Cocoa powder is recommended for this recipe. Hot chocolate mix can be used but the cocoa flavor will not be as strong.
Stevia- Any sugar or sugar substitute can be used.
Raw Agave Nectar- Honey, maple syrup, and molasses are good substitutes for agave nectar.
Banana Extract- Banana liquor can be used instead of extract.
Coconut Cream- Coconut milk can be used but may produce a final product that is less creamy.
Almond Milk– Any milk or non-dairy milk can be used.
Peanut Butter- Almond butter, cashew butter, or any nut butter can be used.
Banana- Bananas add to the creaminess and the flavor of the recipe. It’s not recommended to substitute anything for the bananas.
Directions for making Ninja Creami Peanut Butter Banana Ice cream (Low Sugar):
1. Using a microwave-safe bowl or a microwave-safe blender cup, microwave the cream cheese for 10 seconds.
2. Add the cream cheese and remaining ingredients to a blender, and blend until well combined. Pour the mixture into a Ninja Creami pint until it reached the max fill line. ( I had like ½ a cup left, and just drank it😋)
3. Put the pint lid on the pint and freeze for 24 hrs.
4. After 24 hours, remove the pint from the freezer.
5. Add the pint to the outer bowl, and choose the “Lite Ice Cream” process.
6. Once the machine is finished processing, serve and, ENJOY!
Pin Ninja Creami Peanut Butter Banana Ice Cream for later!!
Recipe
Ninja Creami Peanut Butter Banana Ice cream (Low Sugar)
Rate this Recipe
Equipment
- Microwave Safe Bowl Or Blender Cup
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
- 2 Tablespoons (2 Tablespoons) Cream Cheese
- 1 ½ Tablespoons (1 ½ Tablespoons) Cocoa Powder
- ½ Teaspoon (½ Teaspoon) Stevia
- 2½ Tablespoons (2 ½ Tablespoons) Raw Agave Nectar
- 1 Teaspoon (1 Teaspoon) Banana Extract
- ¾ Cup (180 g) Coconut Cream
- 1 Cup (236 ⅗ ml) Almond Milk
- 2 Tablespoons (2 Tablespoons) Peanut Butter
- 1 (1) Banana (Fresh)
Instructions
Make the Ice Cream Mixture
- Using a microwave-safe bowl or a microwave-safe blender cup, microwave the cream cheese for 10 seconds.
- Add the cream cheese and remaining ingredients to a blender, and blend until well combined. Pour the mixture into a Ninja Creami pint until it reached the max fill line.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
- Remove the pint from the machine and enjoy!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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Maggie Maga says
I just made this peanut butter, banana ice cream and is delicious!!! Is easy to make and we love it. I used regular milk because I didn’t have almond milk. The recipes on this website are the best. Better than the original Ninja Creami. Thank you!!!!!
Lauren Cardona says
Hi Maggie! I’m so glad to hear that you enjoyed the recipe and that you love all of our Creami recipes! 🙂