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Ninja Creami Peanut Butter Protein Ice Cream

Ninja Creami peanut butter protein ice cream with a thick, protein-fortified base churned to a silky, dense texture. This high-protein ice cream blends smooth first, then freezes and processes on Lite Ice Cream for a creamy finish with peanut butter mix-ins.
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Prep Time 10 minutes
freeze 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Milk base
  • 1 cup unsweetened almond milk or whole milk
  • 0.5 cup vanilla or peanut butter protein powder Choose a vanilla or peanut butter flavored protein powder to match the ice cream.
  • 2 tbsp creamy peanut butter
  • 1 tbsp sugar or monk fruit sweetener Use to taste depending on the sweetness of your protein powder.
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt Helps balance sweetness and boosts flavor.
Peanut butter mix-ins
  • 0.25 cup peanut butter chips or mini peanut butter cups Add on the Mix-In setting after the first spin.

Equipment

  • 1 Ninja Creami ice cream maker

Method
 

Blend the protein base
  1. Whisk the milk, protein powder, peanut butter, sweetener, vanilla extract, and salt together until very smooth, making sure no protein powder clumps remain. Look for a uniform pale tan batter with no dry specks.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours. Keep the pint level so the texture sets evenly.
First spin (Lite Ice Cream)
  1. Process on the Lite Ice Cream setting first, scraping down the sides if needed and stopping when it turns dense and creamy. If the texture is grainy, add 1 tablespoon milk and Re-spin for a smoother result.
Add mix-ins and finish
  1. Use the Mix-In setting to fold in the peanut butter chips or mini peanut butter cup pieces. Watch for the mix-ins to distribute evenly without over-processing.
Serve
  1. Serve immediately while the texture is thick and scoopable. Add extra peanut butter drizzle or crushed peanuts on top if desired.

Notes

For the smoothest result, whisk thoroughly before freezing—protein powder clumps can stay grainy after spinning. Store covered in the freezer and re-spin on the Lite Ice Cream setting when ready (best within 3 days); freezing additional times can harden the texture. Freezer yes: the base must freeze first for 24 hours, and leftovers can be re-frozen only if needed. Dietary swap: use dairy-free by sticking with unsweetened almond milk and a dairy-free protein powder.