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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 and nutty with a quick mix-in step for peanut butter chips or mini cups.
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Prep Time 10 minutes
freezing (24 hours) 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Almond milk or whole milk
  • 1 cup unsweetened almond milk or whole milk
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-ins
  • 0.25 cup peanut butter chips or mini peanut butter cups

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, ensuring there are no protein powder clumps.
  2. Pour the mixture into the Ninja Creami pint container, then cover and freeze for 24 hours until solid.
Creami process + adjust
  1. Process on the Lite Ice Cream setting first; watch for a smooth churn, and if it turns grainy, add 1 tablespoon milk and re-spin on the same setting.
Add mix-ins + serve
  1. Use the Mix-In setting to fold in peanut butter chips or mini peanut butter cups pieces evenly through the ice cream.
  2. Serve immediately for the creamiest texture.

Notes

For the smoothest texture, whisk thoroughly and scrape the sides of the bowl so any stuck protein powder gets blended in. After freezing, keep covered in the freezer for up to 1 week; refreeze only if needed, as texture can soften on repacking. Freezer is yes—just be sure the pint is fully frozen before processing. Dietary swap: use a low- or unflavored protein powder if you prefer a more peanut-forward flavor while keeping the vanilla extract.