If you’re looking for a protein-packed ice cream that combines the flavors of peanut butter and chocolate with added protein while still being creamy and scoopable like traditional ice cream, then this recipe is perfect for you! I’ll show you how to use peanut butter powder and protein powder to create a high-protein peanut butter ice cream using your Ninja Creami machine.
This recipe comes in at 394 calories, 39 grams of protein, 4 grams of sugar, 17 grams of fat, 57 carbs, 37 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
Jump to:
- Tips for making Ninja Creami Peanut Butter Protein Ice Cream:
- Looking for more Ninja Creami Protein Ice Cream Recipes?
- Ingredient tips and substitutions for Ninja Creami Peanut Butter Protein Ice Cream:
- Directions for Making the Ice Cream Mixture
- Directions for Processing the Ice Cream Mixture
- Save for Later on Pinterest!
- Recipe
- Comments
One of the really great things about this Ninja Creami ice cream maker recipe is that you don’t need to use a pre-made protein shake! Instead, this recipe uses unflavored protein powder and powdered peanut butter. The fat and calorie count is low, and there’s no fake protein shake flavor. Instead, the flavor is rich and super peanut buttery, thanks to the powdered peanut butter.
You’re probably asking, why not just use regular peanut butter instead of powdered peanut butter? Well, the answer is easy. Powdered peanut butter is much lower in fat and calories than traditional peanut butter. When I first started using powdered peanut butter, I was resistant because I didn’t think the powdered peanut butter would taste as good or be as creamy. But I was wrong! There’s so much peanut butter flavor in the powder and the texture (when mixed with water according to the directions on the package) is very similar to real peanut butter!
Unlike some high-protein ice creams, my recipe for Ninja Creami peanut butter cup protein ice cream does not have a chalky or grainy texture, and it does not have a fake sugar or fake peanut butter flavor. It’s thick and creamy! While the ice cream base is pretty great on its own, it gets even better when you add in the Reese’s Peanut Butter Cups! I used sugar-free Reese’s Peanut Butter Cups, but you can use regular ones if you prefer. Not only do they add a nice chocolatey flavor, but they also add nice texture to the ice cream.
Looking for even more Ninja Creami ice creams that have added protein? Be sure to try my Ninja Creami recipes for pistachio protein ice cream, blueberry protein ice cream, Jamoca almond fudge protein ice cream, and mint chocolate chip protein ice cream.
Tips for making Ninja Creami Peanut Butter Protein Ice Cream:
You can use any type of milk or non-dairy milk that you would like. Since this recipe was tested with almond milk, you don’t need to worry about other milks providing an icy texture as almond milk tends to be a more difficult milk to get the texture right with.
Regular peanut butter tends to make a softer ice cream and you will need more of it than if you are using the powder. The powder has a more concentrated flavor. So, you can use regular peanut butter, but the results will not be quite as good.
Pudding mix provides flavor, sweetener, and a thickener/stabilizer. It’s quick and easy to use pudding mixes, and there’s not much measuring needed.
You don’t need pudding mix to make Ninja Creami ice cream. Instead, you can use flavorings like vanilla extract, sweeteners like sugar or allulose, and a thickener like guar gum or xanthan gum.
No, you don’t need Fairlife. Fairlife is milk or a protein shake. Both the milk and the protein shakes come in various flavors, like vanilla, chocolate, and strawberry.
Oftentimes, people use Fairlife because it is higher in protein, lower in sugar, and is lactose-free.
The dairy (or non-dairy) that you use in your recipes should be one that fits your diet.
Technically, yes. But it’s going to take a little work to change the ingredients in the recipe to be dairy-free ones.
To make it dairy-free, choose a dairy-free protein powder and a dairy-free version of chocolate peanut butter cups.
I have not tried using dairy-free protein powder so I’m not sure how that change will impact the texture or flavor of the ice cream.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredient tips and substitutions for Ninja Creami Peanut Butter Protein Ice Cream:
The full ingredient list is at the bottom of this post in the recipe card.
- Unsweetened Almond Milk– Feel free to use your favorite milk of choice or a dairy substitute. You can use regular milk like whole milk, 2% milk, skim milk, cashew milk, soy milk, coconut milk, or even oat milk.
- Unflavored Whey Protein Powder– Use unflavored protein powder for this recipe. I use GNC Whey protein powder, but you can use your favorite brand. If you use chocolate protein powder or vanilla protein powder, the flavor of the ice cream will change quite a bit, so it’s best to use unflavored.
- PB Fit Peanut Butter Powder– This recipe uses the powdered peanut butter straight out of the jar. Do not mix the peanut butter with water like it says to do in the instructions on the bottle. You can use regular peanut butter, but you’ll need to use more than this recipe calls for. The texture will not be quite as thick and creamy and the nutritional info will change quite a bit.
- Swerve Sugar Substitute (Granulated-Allulose Blend)– Feel free to use regular sugar or another sugar substitute that is a 1:1 ratio with sugar, like Stevia, monk fruit sweetener, or Splenda.
- Guar Gum– If you don’t have guar gum, you can use xanthan gum instead. Do not omit this ingredient as it helps to make the ice cream thicker and creamier.
- Zero-Sugar Peanut Butter Cups (Chopped)– If you prefer, you can use regular peanut butter cups.
Directions for Making the Ice Cream Mixture
- Pour the unsweetened almond milk, protein powder, peanut butter powder, sugar substitute, and gaur gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- 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.
Directions for Processing the Ice Cream Mixture
- 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 (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the chopped peanut butter cups down the center of the hole. Process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Peanut Butter Cup Protein Ice Cream
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Equipment
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
Ice Cream Base
- 10 Fluid Ounces (295 ¾ ml) Unsweetened Almond Milk
- 1 Scoop (1 Scoop) Unflavored Whey Protein Powder
- 3 Tablespoons (3 Tablespoons) PB Fit Peanut Butter Powder
- 2 Tablespoons (2 Tablespoons) Swerve Sugar Substitute (Granulated-Allulose Blend)
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Mix-ins
- 3 (3) Zero-Sugar Peanut Butter Cups (Chopped)
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the unsweetened almond milk, protein powder, peanut butter powder, sugar substitute, and gaur gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- 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 (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the chopped peanut butter cups down the center of the hole. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Notes
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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