Protein Ninja Creami Peanut Butter Ice Cream Recipe

This post may contain affiliate links.

This creamy, smooth, and nutty homemade ice cream 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!

scoops of ninja creami peanut butter ice cream topped with peanuts in a glass dish on a wooden table

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:

  • 2% Cottage Cheese – You can use 4% or fat-free if you wish. I think 2% is easy to find and is very creamy without needing to go to whole fat. Alternatively, you can use Greek yogurt with very similar results. I often use a nonfat Greek yogurt in my ice cream base recipe.
  • Vanilla Flavored Whey Isolate Protein Powder – I have used many brands, and I enjoy the flavor of the Whey+ from Legion Athletics. It does not have the artificial taste many brands have. However, you can use any whey isolate you like! I do recommend a whey isolate, though–using a different type of protein will require an adjustment to the quantity.
  • 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 am using 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. The result of that is creamier milk than what you would expect from something without fat. However, you can use regular skim milk for this as well. You can also use something like almond milk, but the result may be icier than it would be with dairy milk. 

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.
  • 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.

All of these ingredients work together to create the perfect texture.

peanut butter ice cream ingredients including protein powder, cottage cheese, powdered peanut butter, vanilla past, milk, flavor syrup, and allulose sitting on green cloth


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.
steps 1-4 of the ninja creami peanut butter ice cream steps, mixing ingredients, blending, & freezing the pint cup
  1. 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.
  2. 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.
  3. 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!
steps 5-7 to make ice cream, the pint jar spinning in the machine

Tips & Variations

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

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!

I also highly recommend you use a toffee-flavored syrup rather than subbing in something different. I know it may not be something you have on hand, but the toffee was key for getting the rich peanut butter flavor in all of our testing.

dish of ice cream topped with chocolate syrup and peanuts on wooden table

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 you can stick it back in the freezer. When you want to finish it, re-spin it on the same settings.

Alternatively, you can stick the partially eaten frozen 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.


Can you put anything in the Ninja Creami?

No, you cannot. The Ninja Creami has a lot of versatility, but you risk damaging the machine using certain combinations of unapproved ingredients. One thing Ninja says you can’t do in the Creami is blend regular ice. Water without any other ingredients freezes too hard and it can damage the machine. The addition of other properly suited ingredients will ensure the right consistency for safe blending.

You also don’t want to blend chunks of whole fruit without blending first. They may freeze unevenly and could damage your blade. There are a couple of canned fruits that are okay for this, and they are specified in the manual.

Why is my Ninja Creami ice cream not smooth?

The first step to solving this is making sure you have spun it enough times. It is very normal to need to do a re-spin on your Ninja Creamis. However, for the longevity of your machine, you want to avoid recipes that require several spins. If you have done 2-3 spins and it still isn’t smooth, it has something to do with the ingredients. Make sure you follow tried and true recipes until you get the hang of it. Then you can start experimenting with your own combinations.

Do I need instant pudding mix? What about guar gum? I see those suggested a lot!

With the particular combination of ingredients, you do not need either of those things! The high protein content of this Creami makes it incredibly smooth and velvety without more additives.

Can I swap ___ for ___?

The wonderful thing about Ninja Creami recipes is that you can customize your ice cream recipe to suit your preferences.
However, not all types of protein powder are equal gram per gram- if you were to substitute the whey for casein or a plant-based powder, the texture would be different. You certainly can try it, just know you may have to tweak the recipe to suit your specific ingredients.
Sweeteners can vary in intensity and possibly alter the texture of your ice cream, too.
So generally speaking, yes, you can swap one ingredient for another like ingredient. However, I can only vouch for the taste and texture for the recipe as I have written here.

Need to Troubleshoot?

If you’re having issues with your Ninja Creami machine, check out my Ninja Creami Troubleshooting Guide.

Did You Make This Recipe?

Please leave a comment and review! It means the world!

peanut butter ice cream scoops topped with peanuts in glass dish on wooden table
Print Recipe
5 from 2 votes

Protein Ninja Creami Peanut Butter Ice Cream

Stay on track with your goals with this irresistibly creamy and smooth peanut butter ice cream recipe for the Ninja Creami!
Prep Time10 minutes
Spin Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: high protein, ice cream, Ninja Creami Protein Ice Cream
Servings: 1 pint
Calories: 381kcal
Author: Holly Lee
Cost: $4


  • 1 Ninja Creami Ice Cream Maker with accompanying pint cup
  • 1 Immersion Blender (optional, but recommended)


  • 100 grams 2% Cottage Cheese just under 1/2 cup
  • 1 Scoop Vanilla flavored whey isolate protein powder about 30-35 grams depending on brand
  • 20 grams Powdered Peanut Butter (like PbFit) 2 tbsp + 1 tsp
  • 1 tbsp Granulated Allulose
  • 2 tbsp Sugar-Free Toffee flavor syrup (like Torani)
  • 1 tsp Vanilla Bean Paste
  • 1 cup Skim Milk see notes


  • Into a Ninja Creami Pint cup, add all of your ingredients: cottage cheese, protein powder, powdered peanut butter, allulose, sugar-free toffee flavor syrup, vanilla bean paste, and skim milk.
  • Use an immersion blender to blend until it's creamy and smooth.
  • Place the lid on your cup, and then set your pint cup in the freezer on a level surface. Let it freeze for at least 24 hours before blending.
  • When you would like to spin your ice cream, remove it from the freezer and remove the lid. Inspect the top to make sure it's mostly flat. If you have a large hump, especially if it is off-center, use a spoon or vegetable peeler to scrape down the hump to make the top as level as you can.
  • Install your pint cup as directed by the model of your Ninja Creami. Press "Lite Ice Cream" for your first spin.
  • Check on the texture of your ice cream after its spin. Spin again if necessary using the "Re-Spin" button.
  • Your ice cream should now be ready to enjoy! Top with your favorite toppings, like salted peanuts, mini peanut butter cups, m&ms, chocolate syrup, graham crackers, or just enjoy it plain.



For this recipe, I use nonfat (skim) Fairlife milk. Fairlife is ultra-filtered, which increases the protein and lowers the sugars making for a creamier milk in spite of it being nonfat. This is what I prefer for all my Ninja Creami recipes. Regular milk is fine, too, and will yield similar results with slightly altered nutritional info.
I recommend using sugar-free toffee-flavored syrup specifically, such as Torani. Toffee is very complimentary to peanut butter flavoring and will help it stand out.


Calories: 381kcal | Carbohydrates: 32g | Protein: 61g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 11mg | Sodium: 506mg | Potassium: 495mg | Sugar: 18g | Vitamin A: 541IU | Calcium: 384mg | Iron: 0.1mg

Similar Posts


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.