Protein Ninja Creami Peanut Butter Ice Cream Recipe

This creamy, smooth, and nutty homemade peanut butter ice cream for the Ninja Creami doesn’t taste at all like low-calorie diet food. If you are a peanut butter lover & have been disappointed by the low-calorie ice creams in the supermarket, this high-protein Ninja Creami peanut butter ice cream is low sugar with nearly 58 grams of protein per pint will be your saving grace!

It’s no secret that I love ice cream. Dairy Queen blizzards are probably tied for first place (with birthday cake, of course) for my favorite dessert of all time.

One bummer about ice cream is that the serving sizes aren’t particularly large (1/2-2/3 cup on average), and the calories can be quite high due to the use of heavy cream or whole milk. For those of us trying to balance our macros, it’s hard to work something like that in very often.

Making the Ice Cream of My Dreams!

When I first saw a video of a Ninja Creami ice cream maker in action, I tried to convince myself I didn’t need it. I had an old KitchenAid ice cream maker attachment for my mixer. I figured…could this really be all that better than a traditional ice cream maker?

Well, I tried and tried, but no, it is just not the same. I had one or two recipes turn out decently, but the texture was not the same.

Eventually, I ordered myself a Ninja Creami machine and completely revolutionized our dessert game. My sweet tooth could now be indulged daily! I also had the bonus of getting serious amounts of protein in each serving of creamy ice cream! What a win! This is so much more satisfying than a regular protein shake.

Perfecting our peanut butter flavor has been high on my priority list as it is my husband’s favorite. I am pleased to finally share the delicious Ninja Creami peanut butter ice cream recipe we now eat regularly.

Base Ingredients

To make this protein peanut butter ice cream, you need some simple ingredients to make your ice cream base:

Cottage Cheese – I use 2%, but you can use whole if you’d like. You can also use Greek yogurt with similar results. Most find cottage cheese a touch more creamy, but it’s fine to substitute if you prefer yogurt.

Vanilla Flavored Whey Isolate Protein Powder – I have used many brands, and I enjoy the flavor of the Whey+ from Legion Athletics. You can use any whey isolate you like! This recipe has only been tested with whey so I can’t advise other types of protein.

Powdered Peanut Butter – This is what gives us our delicious peanut butter flavor without adding a ton of fat calories! Bonus points for the extra protein it provides, too.

Nonfat Milk – I use Fairlife Skim Milk poured to the max fill line, which is about 1 cup. Fairlife is an ultra-filtered milk that has higher protein and less sugar than regular milk. You can use regular skim milk if you’d like. If you need non-dairy milk, unsweetened coconut milk is my favorite.

Specialty Ingredients

These few ingredients may not be staples in your kitchen, but they will come in super handy to make this protein peanut butter ice cream on repeat!

Vanilla Bean Paste – Vanilla bean paste is an alternative to vanilla extract that is often used for cold applications (like ice cream). If you don’t have vanilla bean paste, vanilla extract works just fine. Use one teaspoon of extract if you choose to make the swap.

Sugar-Free English Toffee Flavor Syrup – I am using the Torani Brand, but there are other brands out there. This particular flavor syrup complements peanut butter better than any other I’ve tried. Toffee’s flavor profile is bold & rich with hints of caramel, and it beautifully enhances the bold flavor of peanut butter.

The toffee syrup was key for getting the rich peanut butter flavor. This ice cream “works” without it, but the flavor is more muted.

Granulated Allulose – Allulose is a sugar chemical found naturally in things like wheat and figs. It is considered to be about 70% as sweet as regular cane sugar. Allulose has few calories per gram and does not appear to raise post-prandial blood sugar. It is a great option for sweetening desserts without adding calories. If you don’t have access to allulose, you can swap for your sweetener of choice. I use this brand from Amazon.

Instructions:

Making Ninja Creami peanut butter ice cream is super easy!

1. Combine Ingredients
   Add all of your ingredients to the Ninja Creami pint container: cottage cheese, peanut butter powder, whey protein, allulose, toffee flavor syrup, vanilla paste, and skim milk. I usually do this on a food scale to save on using too many measuring utensils.
2. Blend
   Using an immersion blender, blend everything in the cup until it is smooth. If you don’t have an immersion blender, you can use the smoothie cup on your regular blender. Be careful not to blend too long to make it frothy.
3. Freeze
   Snap the lid on. Place the pint in the freezer on a level surface for at least 24 hours.
4. Check Ice Cream
   When you want to make your ice cream, remove your cup from the freezer and take the lid off. Inspect the top to make sure it’s reasonably flat. If you have a large hump, you may need to use a spoon to try to scrape it down.

5. Spin
   Install your ice cream pint into the Ninja Creami machine as directed by the instructions for your specific model. Spin the ice cream on the “Lite Ice Cream” button.
6. Re-Spin
   When the ice cream is done spinning, remove the lid and check on the texture. If it looks good to you, it’s ready to eat! If you want to make it more smooth, reinstall the Ninja Creami container into the machine and press the “Re-Spin” button.
7. Enjoy!
   Your ice cream should be ready to enjoy! Top it with salted peanuts, chocolate chips, mini peanut butter cups, or just enjoy it plain. It’s certainly plenty good on its own!

Other Creami Recipes

If you want to try some other delicious flavors, here are some of my favorites!

• Sugar-Free Ninja Creami Cookies and Cream recipe!
• Chocolate Coconut Swirl
• Apple Pie Cinnamon Ice Cream
• Decadent Dark Chocolate Protein Ice Cream

For all of my Creami recipes, visit my Ninja Creami Ice Cream Recipes Page!

This peanut butter ice cream recipe is also delicious with a tablespoon of cocoa powder added. Or better yet–try my chocolate peanut butter swirl ice cream!

Nutritional Information

For the entire pint, the nutritional facts are as follows:

• Calories: 349
• Protein: 57.7 grams
• Fat: 4.8 grams
• Carbs: 32.9 grams
• Fiber: 2.5 grams

Recipe Notes

If you don’t finish the whole pint, you should use the back of a spoon to smooth the leftover ice cream flat, then stick it back in the freezer. When you want to finish it, re-spin it on the same settings.

Alternatively, stick the partially eaten frozen pint cup in the microwave for 30-60 seconds. This will make it soft enough to eat with a spoon if you don’t want to spin it. This is a great option if you forgot to flatten the top of the ice cream before sticking it back in the freezer.

FAQ

Leave a Comment & Review!

You’re going to LOVE this peanut butter protein ice cream for the Ninja Creami. If you love this recipe, please leave a comment and review! It means the world!