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Ninja Creami Peanut Butter Protein Ice Cream

Ninja Creami peanut butter protein ice cream with a thick, protein-fortified base that churns silky-smooth. Dense, nutty, and satisfying, with peanut butter chips folded in on the Mix-In setting.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base and sweetener
  • 1 cup unsweetened almond milk Use whole milk instead if you prefer a richer texture.
  • 0.5 cup vanilla or peanut butter protein powder Choose a scoopable powder for best blending.
  • 2 tbsp creamy peanut butter Stir smooth before measuring if it’s thick.
  • 1 tbsp sugar or monk fruit sweetener Adjust to taste based on your protein powder sweetness.
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Mix-in
  • 0.25 cup peanut butter chips or mini peanut butter cups Use for a mix-in swirl and crunchy bites.

Equipment

  • 1 Ninja Creami
  • 1 freezer-safe pint container

Method
 

Make the protein base
  1. Whisk the milk, protein powder, peanut butter, sweetener, vanilla extract, and salt until very smooth, ensuring no protein powder clumps remain.
  2. Pour the mixture into the Ninja Creami pint container, then scrape the top clean so the base freezes evenly.
Freeze and spin
  1. Freeze the pint for 24 hours until fully solid, with the lid secured to prevent freezer burn.
  2. Process on the Lite Ice Cream setting first; if the texture is grainy, add 1 tablespoon milk and re-spin on Lite Ice Cream until smooth.
Add mix-ins and serve
  1. Use the Mix-In setting to fold in the peanut butter chips or mini peanut butter cups until evenly distributed.
  2. Serve immediately for the creamiest, thickest texture.

Notes

For best results, whisk thoroughly so the protein powder fully dissolves before freezing; graininess usually comes from undissolved powder. Keep leftovers covered and frozen in the pint for up to 2 days; re-spin on Lite Ice Cream as needed, with a splash of milk if it firms too much. Freezing extra after spinning is not ideal for texture. For a lower-sugar swap, use monk fruit sweetener and choose an unflavored or lightly sweetened protein powder to keep the dessert closer to low-calorie.