Ninja Creami Peanut Butter Protein Ice Cream
This Ninja Creami peanut butter protein ice cream is thick, creamy, and loaded with peanut butter flavor, no sugar crash required. Made with powdered peanut butter, cottage cheese, and monk fruit, it's ready after one spin and delivers real protein without tasting like a diet dessert.
Servings: 4 people
Calories: 105kcal
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!
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.
Nutrition
Calories: 105kcal | Carbohydrates: 15.6g | Protein: 10.8g | Fat: 3.6g | Cholesterol: 2.5mg | Sodium: 181mg | Fiber: 1.7g
