Ninja Creami Peanut Butter Protein Ice Cream

Ninja Creami peanut butter protein ice cream made with a protein-fortified base for a thick, dense, nutty spoonable texture. Blend smooth, freeze overnight, then churn silky-smooth on Lite Ice Cream before folding in peanut butter chips.

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Prep Time 10

freezing 24

Total Time 34

Servings: 2 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

Milk base

1 cup unsweetened almond milk or whole milk Use the option you prefer for the creamiest churn.
0.5 cup vanilla or peanut butter protein powder Choose an unflavored or vanilla/peanut butter variety that mixes easily.
2 tbsp creamy peanut butter Creamy-style peanut butter blends more smoothly.
1 tbsp sugar or monk fruit sweetener Adjust to taste depending on protein powder sweetness.
0.5 tsp vanilla extract Adds rounded dessert flavor.
0.25 tsp salt Balances sweetness and boosts peanut flavor.

Mix-in

0.25 cup peanut butter chips or mini peanut butter cups Fold in after churning for visible peanut chunks.

Equipment

1 Ninja Creami
1 freezer

Method

Make the protein base

Whisk the milk, protein powder, peanut butter, sweetener, vanilla extract, and salt until very smooth, with no protein powder clumps remaining. Keep whisking until the mixture looks uniform and glossy.

Freeze

Pour the mixture into the Ninja Creami pint container, level the top, and freeze for 24 hours. Freeze until fully firm like a solid pint.

Churn

Process on the Lite Ice Cream setting first until churned thick and creamy. If it turns out grainy, add 1 tablespoon milk and Re-spin until smooth.

Add mix-in

Select the Mix-In setting and fold in peanut butter chips or mini peanut butter cups. Stop when the pieces are evenly distributed without overmixing.

Serve

Serve immediately for the thickest, smoothest texture. Enjoy right away while the ice cream holds soft peaks in the pint.

Notes

For the smoothest churn, whisk the base longer than you think—protein powder clumps can cause graininess. Store covered in the freezer up to 2 days, then re-spin on the Lite Ice Cream setting if it hardens. Freezing again for long-term storage isn’t recommended for best texture. If you want a lower-sugar version, use monk fruit sweetener and a naturally sweeter protein powder.