This Ninja Creami peanut butter protein ice cream is thick, creamy, and loaded with peanut butter flavor without a sugar bomb hangover. It’s made with simple ingredients, spins up beautifully, and hits that sweet spot between healthy-ish and dessert I actually want.
If you’re into this flavor, you’ll definitely want to try my Butterfinger Protein Ice Cream too.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
I love peanut butter ice cream. After coffee, it's hands-down my second favorite.
I've made my way through Butterfinger, pistachio, matcha, maple coffee, acai, vanilla, and chocolate. But this one is different: it's the everyday, make-it-again-and-again flavor.
Jump to:
- What Is Ninja Creami Peanut Butter Protein Ice Cream
- Why You'll Love It
- Ingredients You’ll Need
- How to Make Peanut Butter Protein Ice Cream
- Mix-Ins & Topping Ideas
- Make It Even More High Protein
- Want Less Sugar?
- Equipment Used
- Rose's Tips
- Recipe FAQs
- More Easy Desserts to Try
- Did you try this recipe?
- Ninja Creami Peanut Butter Protein Ice Cream
What Is Ninja Creami Peanut Butter Protein Ice Cream
It's a high-protein peanut butter ice cream made in the Ninja Creami using powdered peanut butter, milk, and a protein-rich base like cottage cheese or Greek yogurt. About 9g of protein per serving, with a fraction of the sugar of regular ice cream.
The result:
- Creamy, not icy
- Peanut buttery but not heavy
- Low sugar, high protein
- Shockingly close to Reese's-style ice cream
Why You'll Love It
- 9g of Protein, Low Sugar per serving, no fake ice cream sadness
- Simple Ingredients you probably already have
- Creamy Texture after one spin, maybe two if your freezer runs cold
- Good for Weeknights, Post-Gym, or "I Just Want Dessert" Moments
Ingredients You’ll Need
- Lowfat Cottage Cheese: Your main protein source here, adding creaminess while keeping the texture light and smooth.
- Powdered Peanut Butter: Low in fat but rich in flavor, it adds nutty richness without the extra calories of regular peanut butter.
- Soy Milk: A light, creamy dairy-free base that blends well with the peanut butter flavor.
- Monk Fruit: A natural sweetener that cuts down on sugar without sacrificing sweetness.
- Vanilla Extract: Rounds out the nutty flavor and adds a subtle warmth.
See recipe card below for exact measurements.
Easy Swaps & Add-Ins
- Almond Milk instead of soy milk, for a lighter, more neutral base.
- Greek Yogurt instead of cottage cheese, for a tangier flavor and similar protein boost.
- Honey or Maple Syrup if you want it sweeter than monk fruit alone.
- Add a Scoop of Vanilla or Unflavored Protein Powder if you want to push past 9g per serving. A single scoop can add another 15-25g of protein to the whole pint, depending on the brand, bringing you closer to the higher-protein versions you'll see elsewhere.
How to Make Peanut Butter Protein Ice Cream
- In a blender, combine soy milk, powdered peanut butter, lowfat cottage cheese, monk fruit, and vanilla extract.
- Blend until smooth and well combined.
- Pour the mixture into your Ninja Creami Pint Container and freeze for 24 hours.
- Once frozen, process the mixture using the ice cream function on your Ninja Creami. Re-spin if needed until thick and creamy. Enjoy!
Mix-Ins & Topping Ideas
- Chocolate Chips: The obvious winner.
- Crushed Peanuts: For crunch.
- Caramel Drizzle
- Banana Slices
- Dark Chocolate Shavings
- Peanut Butter Ribbons: Freeze small dollops of peanut butter on parchment, then fold them in during the mix-in cycle for actual ribbons of peanut butter throughout, rather than it blending in completely.
Make It Even More High Protein
- Use Fairlife Milk Instead of Plant Milk. Fairlife has significantly more protein per cup than soy or almond milk, an easy swap that boosts the total without changing anything else.
- Add a Second Protein Source. Stack a scoop of protein powder on top of the Greek yogurt swap for a meaningfully higher total, see Easy Swaps & Add-Ins above for the specifics.
Want Less Sugar?
- Use Unsweetened Almond Milk.
- Choose Unsweetened Powdered Peanut Butter.
- Stick with Monk Fruit, Stevia, or Allulose.
Equipment Used
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Blender: To blend the ingredients into a silky base.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your peanut butter ice cream mix.
Rose's Tips
- Freeze the Pint Container for a Full 24 Hours before processing for the best texture.
- If Your Ice Cream Is Too Crumbly, try the re-spin function to smooth it out.
- Blend Thoroughly to avoid chunks or uneven texture.
- Leftovers Freeze Hard. If you don't finish the pint in one sitting, expect it to need reprocessing before your next scoop. Let it sit out for a few minutes to soften, then re-spin.
Recipe FAQs
Peanut butter ice cream can be healthy when made with low-sugar, high-protein ingredients like powdered peanut butter and monk fruit. It provides protein and healthy fats but should still be enjoyed in moderation.
Yes, powdered peanut butter is lower in fat and calories than traditional peanut butter while still maintaining a great peanut flavor. It's a great option for adding flavor without extra calories.
While it has a similar nutty flavor, powdered peanut butter is slightly less creamy than traditional peanut butter. It's still perfect for ice cream or smoothies.
Powdered peanut butter is made by pressing peanuts to remove most of the fat, then grinding them into a powder. It offers all the flavor of peanuts without the added fat content.
More Easy Desserts to Try
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Ninja Creami Peanut Butter Protein Ice Cream
Equipment
- 1 Ninja Creami Ice Cream Deluxe
- 24 oz Ninja Container Pint
- 1 Blender
Ingredients
- 1¾ cup soy milk
- 4 tablespoon powdered peanut butter
- ½ cup cottage cheese
- 3 tablespoon monk fruit
- 1 teaspoon vanilla extract
Instructions
- In a blender, combine soy milk, powdered peanut butter, lowfat cottage cheese, monk fruit, and vanilla extract.1¾ cup soy milk, 4 tablespoon powdered peanut butter, ½ cup cottage cheese, 3 tablespoon monk fruit, 1 teaspoon vanilla extract
- Blend until smooth and well combined.
- Pour the mixture into your Ninja Creami Pint Container and freeze for 24 hours.
- Once frozen, process the mixture using the ice cream function on your Ninja Creami. Enjoy!
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Freeze the Pint Container for a Full 24 Hours before processing for the best texture.
- If Your Ice Cream Is Too Crumbly, try the re-spin function to smooth it out.
- Blend Thoroughly to avoid chunks or uneven texture.
- Using the Standard 16 oz Pint Instead of the 24 oz Deluxe? This recipe fits either, but if your pint is the smaller 16 oz size, keep an eye on the fill line, you may need to reduce the recipe slightly to avoid overfilling.
- Leftovers Freeze Hard. If you don't finish the pint in one sitting, expect it to need reprocessing before your next scoop. Let it sit out for a few minutes to soften, then re-spin.
Anonymous says
Rose Sioson says