Ninja Creami Peanut Butter Protein Ice Cream

One of the trickiest ice cream flavors to make using the Ninja Creami ice cream maker is peanut butter. Why? Because everyone wants to add in a peanut butter ribbon or swirl. Adding peanut butter to the base recipe ends up flavoring the entire ice cream. Adding peanut butter as a mix-in just makes the peanut butter flavor stronger because the peanut butter is so soft that it completely mixes in with the ice cream. I knew there had to be a way to get actual peanut butter ribbons in the ice cream. After some experimenting, I figured it out! I made peanut butter ribbons in my Ninja Creami Peanut Butter Protein Ice Cream!

If you like peanut butter Ninja Creami ice cream recipes, then be sure to check out one of my favorites! The texture of my Ninja Creami chocolate peanut butter banana ice cream is amazing! If you’re looking for a low calorie ice cream with a little extra protein, then take a look at my homemade ice cream recipe for Ninja Creami chocolate peanut butter cup protein ice cream!

To make Ninja Creami Peanut Butter Protein Ice Cream, you’re going to be using 2 different types of peanut butter. I used PB Fit powdered peanut butter to add protein and peanut butter flavor to the ice cream base. You can’t even tell that it’s not “real” peanut butter. I tried to use PB Fit for the swirls but it was an epic failure. So, to make the swirls, I used regular, creamy peanut butter out of the bottle.

Ingredient substitutions for making Ninja Creami Peanut Butter Protein Ice Cream:

The full ingredient list is found at the bottom of the post in the recipe card.

• Unsweetened Almond Milk- You can use any type of dairy or dairy-free product that you would like. However, since the recipe calls for sweetener and flavorings, I would recommend choosing a milk/non-dairy milk that is unflavored and unsweetened. You can use almond milk, oat milk, cashew milk, whole milk, skim milk, heavy cream, or any other milk of choice.
• Sugar Substitute- I have found that Swerve, granulated allulose blend works great and does not have a fake sugar aftertaste. If you prefer, you can use a different sugar or sugar substitute like monk fruit sweetener or liquid Stevia. Adjust the amount based on which sugar substitute you use. The Swerve that is used in this recipe is a 1:1 ratio for regular white sugar.
• Protein Powder- Use your favorite brand of unflavored protein powder. If you don’t have unflavored protein powder, you can use vanilla protein powder instead, but the flavor will be a little different due to the vanilla flavor of the powder. If you want to use a premade protein shake instead of the almond milk and protein powder, you will need to adjust the amount of sugar substitute and guar gum used as many shakes have these already added to them.
• Guar Gum- Guar gum has no flavor and helps create a great texture. While I have not tried it in ice cream, many have found success with Xanthan gum instead of guar gum.
• Peanut Butter Powder- PB Fit peanut butter powder straight out of the jar was used for this recipe. The powder was used to cut back on fat and calories and increase the protein. If you want, you can use regular peanut butter instead of the powder, but the nutritional info will change.
• Peanut Butter- Creamy peanut butter is needed to make the peanut butter ribbons. I would not recommend substituting peanut butter powder, even if it’s mixed according to the package directions, or any peanut butter that has a separation between the oil and the the rest of the peanut butter. You need to use a creamy peanut butter that does not separate.
• Peanuts- Peanuts were used to add even more peanut flavor and some texture to the finished product. If you don’t want the crunchy texture, you can leave the peanuts out. You can change it up and add mini chocolate chips or peanut butter cups as mix-ins too.

Directions for making Ninja Creami Peanut Butter Protein Ice Cream:

Prepare the Peanut Butter

1. Put peanut butter (not peanut butter powder or peanut butter made from powder) into a ziplock bag and cut a small hole in the corner of the bag. Pipe out strips or ribbons of peanut butter onto a parchment-lined baking sheet. Freeze overnight.

Make the Ice Cream Mixture

1. 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.
2. 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

1. After 24 hours, remove the pint container from the freezer.
2. Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
3. If the ice cream is dry or crumbly looking, pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cram looks like little balls of ice cream (like dippin dots), respin without adding liquid. You may have to repeat this process a couple of times.
4. Dig a well down the center of the ice cream and pour in the chopped peanuts and place the frozen peanut butter ribbons down the center of the hole. Process on mix-ins.
5. Remove the pint from the machine and enjoy!

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