Check out my recipe for making Ninja Creami Scoopable Nutter Butter Protein Ice Cream! I’ve added a secret ingredient that makes leftover Ninja Creami Protein ice cream scoopable straight out of the freezer! Say goodbye to hard leftovers and hello to creamy, scoopable protein ice cream right out of the freezer!!
This recipe comes in at 288 calories, 32 grams of protein, 4 grams of sugar, 8 grams of fat, 54 carbs, 18 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
If you’ve made Ninja Creami ice cream then you know that leftovers are a bit difficult, especially if you are making a low fat/sugar-free/dairy-free recipe or a recipe that uses a high-protein shake or protein powder. They get VERY hard in the freezer and are really hard to scoop. A lot of times you end up microwaving the ice cream or letting it sit out on the counter long enough to thaw out. Thawing the ice cream never seems to keep that creamy texture that we all like. Well, those days are over me! That’s right…no more thawing Ninja Creami treats!
I’ve done some experimenting with vegetable glycerin. I add some to the base mixture before freezing it. The goal is to have the ice cream remain scoopable after it’s been processed in the Ninja Creami and then frozen again. This is ideal when you have leftovers, especially if they have mix-ins already added in. If you take a pint of Ninja Creami ice cream out of the freezer and process it after mix-ins have already been added, those mix-ins will be completely pulverized.
A lot of folks want to bring ice cream to their friends and family members, but they don’t want to bring the Ninja Creami ice cream maker with them. Adding glycerin to your ice cream base can now make this possible! Be sure to follow the instructions for each type of Ninja Creami SCOOPABLE ice cream as the amounts vary based on the other ingredients that have been used. I have a post on Ninja Creami full fat and sugar SCOOPABLE ice cream! Check it out…it’s the recipe that made me a believer in glycerin!
How to make scoopable Nutter Butter Protein ice cream
I was on a mission to find a way to make Ninja Creami Protein ice cream scoopable right out of the freezer! So, I started experimenting!
I created 3 ice cream bases using the EXACT same ingredients with the exception of adding vegetable glycerin to the bases.
Pint #1- NO vegetable glycerin
Pint #2- 1 teaspoon vegetable glycerin
Pint #3- 2 teaspoons vegetable glycerin
All three were blended in a small blender, poured into a Ninja Creami container, and then frozen in a 0 degree freezer with the lids on for 24 hours.
After 24 hours, I took them out of the freezer and processed all on the LITE ICE CREAM setting.
Processing Ninja Creami Scoopable Nutter Butter Protein Ice Cream
Pint #1 was respun with no additional liquid added.
Pint #2 was not respun.
Pint #3 was not respun.
The texture of all three pints was great. They were all thick and creamy. If I had to pick the best texture, I’d probably go with pint #2 just because it was a little thicker. Had I not respun the first pint, I think it would probably have been the thickest, but it loosened up a lot after I respun it.
The Results of the Experiment
After processing the pints of ice cream, I stuck them back in the freezer, as is, I did not smooth out the top or anything. I kept them in the 0 degree freezer for a full 24 hours. After the 24 hours, I took them out of the freezer to see if they were still soft enough to scoop.
Pint #1 was quite hard. I was pretty hard. I was able to scoop little bits and pieces off but it definitely was not soft enough to make scoops. I was expecting this one to be very hard straight out of the freezer, and it was.
Pint #2 was almost soft enough! I was almost able to scoop our full scoops but it was just a little too hard. The texture was a tiny bit icy but not bad at all. The flavor was AMAZING! Adding in the GHOST Nutter Butter protein powder and the PB fit was a great idea!
Pint #3 was SCOOPABLE. This pint had the perfect consistency to get beautiful full scoops of ice cream! It scooped just like store bought ice cream! BUT…..it was a little too icy for me.
My recommendation would be to go with 1.5 teaspoons of vegetable glycerin when you are making Ninja Creami protein ice cream made with almond milk or another very low fat milk.
Tips for making Ninja Creami Scoopable Nutter Butter Protein Ice Cream:
No, you can make a ½ pint if you want to. Just cut the ingredients in half. You don’t have to fill the pint all the way to the max fill line, just make sure that you put enough in so that the paddle can reach it.
This is controversial. I don’t remove the bump. I never have and have never had any issues. However, many folks have had issues with their paddle getting stuck, containers getting scraped, and machines overheated when they processed ice cream with a hump in it. To be safe, you can use a warm spoon or a vegetable peeler to melt or shave down the bump.
I am not a health professional and would recommend doing some research to see if vegetable glycerin is right for your diet. Based on my research, FOOD GRADE vegetable glycerin can be found in several foods like ice cream. Vegetable glycerin is made from soybean, coconut, or palm oils. Learn more here.
With this recipe, the ice cream stays scoopable for several days, and possibly weeks. Since I just developed this recipe, I haven’t had several weeks to check on the ice cream yet. But, several days later it’s still perfectly scoopable!
I did the experimenting for you. For this recipe, I do not recommend adding extra vegetable glycerin than the recipe calls for. The more glycerin you add, the softer the ice cream gets. But, the texture changes too.
It does! I’ve done an experiment to see how much glycerin to add to full fat and sugar recipes. Check out my post on Ninja Creami SCOOPABLE ice cream!
This recipe should work for all 3 versions of the Ninja Creami. To make larger portions to fit the deluxe cups, use the button on the recipe card to give measurements for 1.5X.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredient substitutions for Ninja Creami Scoopable Nutter Butter Protein Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Almond Milk- Unsweetened, unflavored almond milk was used in this recipe. I will be experimenting with other milks to see if similar results can be achieved.
Swerve Allulose Blend– Try using your favorite sugar substitute that is a 1:1 ratio with sugar.
PB Fit– Do not use regular peanut butter for this recipe. Regular peanut butter adds moisture compared to the PB Fit powder and will likely change the consistency of the final product.
GHOST Nutter Butter Protein Powder – GHOST has xanthan gum in the powder. If you opt to use a different brand of protein that does not have xanthan gum or guar gum added, I would recommend increasing the amount of guar gum used in the recipe from ⅛ teaspoon to ¼ teaspoon.
Vegetable Glycerin– Make sure to use FOOD SAFE vegetable glycerin.
Guar Gum-I use guar gum, but you can use another stabilizer like xanthan gum, instant pudding mix, or cream cheese.
Directions for making Ninja Creami Scoopable Nutter Butter Protein Ice Cream:
Make the Ice Cream Mixture
- Pour the almond milk, Swerve, GHOST Nutter Butter powder, PB Fit, vegetable glycerin and guar 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 with the lids on. Your freezer should be between 9 and -7 degrees Fahrenheit.
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.”
- You should not need to respin the ice cream. But if the ice cream is looks like little balls of ice cream (dippin dots), respin without adding liquid. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
- If you want to add mix-ins, dig a whole down the center of the ice cream and pour in your mix-ins. Put the pint container back into the Ninja Creami and process on “MIX-INS.”
- Remove the pint from the machine and enjoy!
- Put your leftovers back into the freezer. When you are ready to eat the leftovers, take out of the freezer and scoop. No need to reprocess or thaw. The ice cream should be perfectly scoopable!!
Pint #1- No Glycerin added
Pint #2- 1 Teaspoon of Glycerin
Pint #3- 2 Teaspoons of Glycerin
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Recipe
Ninja Creami SCOOPABLE Nutter Butter Protein Ice Cream
Rate this Recipe
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
- 1½ Cups (354 ⅞ ml) Almond Milk (Unsweetened, Unflavored)
- 3 Tablespoons (3 Tablespoons) Swerve (Granulated Allulose Blend)
- 1 Scoop (1 Scoop) GHOST Nutter Butter Protein Powder (42.1 grams)
- 1 Tablespoon (1 Tablespoon) PB Fit Peanut Butter Powder
- 1½ Teaspoons (1 ½ Teaspoons) Vegetable Glycerin
- ⅛ Teaspoon (⅛ Teaspoon) Guar Gum
Instructions
Make the Ice Cream Mixture
- Pour the almond milk, Swerve, GHOST Nutter Butter powder, PB Fit, vegetable glycerin and guar 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 with the lids on. Your freezer should be between 9 and -7 degrees Fahrenheit.
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."
- You should not need to respin the ice cream. But if the ice cream is looks like little balls of ice cream (dippin dots), respin without adding liquid. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
- If you want to add mix-ins, dig a whole down the center of the ice cream and pour in your mix-ins. Put the pint container back into the Ninja Creami and process on "MIX-INS."
- Remove the pint from the machine and enjoy!
- Put your leftovers back into the freezer. When you are ready to eat the leftovers, take out of the freezer and scoop. No need to reprocess or thaw. The ice cream should be perfectly scoopable!!
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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