I’ll show you how to make peanut butter flavored protein ice cream in the Ninja Creami machine that has actual ribbons of peanut butter as a mix-in. Learn the secret to keeping the peanut butter ribbons in tact after it’s been mixed in with the rest of the ice cream! It’s a little extra work, but totally worth it!
This recipe comes in at 532 calories, 47 grams of protein, 7 grams of sugar, 30 grams of fat, 45 carbs, 28 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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.
There’s a few extra steps to getting a rich peanut butter flavor with peanut butter swirls that actually stay swirls after being added as mix-ins, but it’s worth the little bit of extra time and effort that it takes.
To make peanut butter swirls, put a tablespoon or two of regular, creamy, peanut butter into a ziplock bag. Do not use PB Fit for this part of the recipe. The PB Fit mixed according to the instructions on the package looks like peanut butter but it does not freeze like peanut butter. Instead, the PB Fit gets VERY hard and dry. It doesn’t do a good job of getting creamy when thawed.
Cut a small hole in the end of the bag and pipe out onto a parchment lined cookie sheet. Freeze the peanut butter ribbons until completely frozen. Once frozen, break the ribbons into 2 or 3 inch long pieces. Add these frozen peanut butter ribbons as mix-ins. The more ribbons you add, the more ribbons you’ll have in your final product. You’ll actually be able to see and taste the small peanut butter ribbons in the ice cream!!
Since the peanut butter worked so well, I decided to try it with hot fudge and strawberry preserves. Let’s just say that didn’t work…at all! Neither freeze as solid as the peanut butter. Instead, they stay soft and quite gooey. I don’t recommend freezing hot fudge or preserves to use as mix-ins.
Tips for making Ninja Creami Peanut Butter Protein Ice Cream:
Yes, it can! But, you’ll need to take a few extra steps to get the swirls to stay in tact. You cannot just add peanut butter in as mix-ins. If you do, the peanut butter will completely combine with the rest of the ice cream. Instead, you have to freeze ribbons of peanut butter before adding them as mix-ins.
PB Fit is higher in protein and lower in fat and calories than regular peanut butter. It is made from peanut flour, coconut palm sugar, and salt. If you mix the powder with water, it turns into a thick peanut butter consistency and tastes like peanut butter.
This recipe has 47 grams of protein per pint. The protein comes from the protein powder, peanut butter powder, peanut butter, and peanuts. If you don’t need quite as much protein in your diet, you can omit the protein powder.
Leftover Ninja Creami ice cream tends to be VERY hard and will almost always need to be reprocessed in the Ninja Creami. Reprocessing leftovers that have mix-ins added causes the mix-ins to get completely pulverized and mixed in with the ice cream base. So, if you are adding mix-ins and thing you will have leftovers, try adding a teaspoon or 2 or food grade vegetable glycerin to your base recipe before freezing. The vegetable glycerin helps to keep the leftover ice cream scoopable.
*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.
The recommended freeze time is 24 hours. This will ensure that the ice cream base is evenly frozen throughout the entire container. You can sometimes get away with a shorter freezing time depending on how cold your freezer is and the ingredients used in the base recipe. It’s trial and error and will vary for each person.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredients to make Ninja Creami Peanut Butter Protein Ice Cream:
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
- 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
- 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, 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.
- 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.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Peanut 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
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
- 1 Tablespoon (1 Tablespoon) Peanuts (Chopped)
- 2 Tablespoons (2 Tablespoons) Peanut Butter (Frozen in ribbons)
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Prepare the Peanut Butter
- 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
- 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, 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 (like dippin dots), 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 peanuts and place the frozen peanut butter ribbons 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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