Pour the chocolate protein shake, instant pudding mix, dark cocoa powder, and peanut butter powder into a small blender to mix the ingredients together until the pudding mix and cocoa powder are completely combined with the liquids.
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 chocolate almond milk and then respin. You may have to repeat this process a couple of times.
Remove the pint from the machine and add 3 peanut butter cups and process on "Mix-ins."
Remove the pint from the machine and enjoy!
Video
Notes
Is cream cheese needed to make protein ice cream?No, you do not need cream cheese to make protein ice cream. But, you will need to add something to help thicken it up and make it a creamy consistency. In this recipe, we are using instant pudding mix instead of cream cheese but you can use guar gum or another substitute instead.Can you add peanut butter to the recipe to create a peanut butter swirl?If you are making this recipe in the Ninja Creami, you cannot add peanut butter and expect it to turn out as a peanut butter swirl. The Ninja Creami will fully mix the peanut butter into the rest of the ice cream creating a peanut butter-flavored ice cream.