Go Back

Ninja Creami Peanut Butter Protein Ice Cream

Ninja Creami peanut butter protein ice cream with a protein-fortified, silky-smooth churn and a dense, nutty texture. This high-protein ice cream starts with a smooth base, freezes solid, then Lite Ice Cream processes creamy and thick.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Milk
  • 1 cup unsweetened almond milk or whole milk Use the same type throughout (for mix-ins and re-spin add 1 tbsp only if grainy).
Protein base
  • 0.5 cup vanilla or peanut butter protein powder
  • 2 tbsp creamy peanut butter
  • 1 tbsp sugar or monk fruit sweetener
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Mix-in
  • 0.25 cup peanut butter chips or mini peanut butter cups (for mix-in)

Equipment

  • 1 Ninja Creami

Method
 

Make the protein base
  1. Whisk the milk, protein powder, peanut butter, sweetener, vanilla extract, and salt until very smooth and no protein powder clumps remain.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, then freeze for 24 hours until fully set.
Churn and adjust texture
  1. Process on the Lite Ice Cream setting first; if the texture is grainy, add 1 tablespoon milk and re-spin.
Add mix-ins and serve
  1. Use the Mix-In setting to fold in the peanut butter chips or mini peanut butter cup pieces.
  2. Serve immediately for the creamiest, thickest peanut butter protein texture.

Notes

For a lump-free base, whisk until the mixture looks uniformly smooth before pouring into the pint—protein powder can hide clumps. Refrigerate any leftover in the pint and re-spin for best scoopability within 2 days; freezing again may make it icy. For a lower-sugar option, choose monk fruit sweetener (keep the rest the same) to maintain the dense, protein-forward texture.