Forget willpower. If your freezer holds a pint that tastes like a peanut butter milkshake and still clocks in as a high-protein snack, you win by default.

This Peanut Butter Protein Ice Cream turns the Ninja Creami into your secret weapon for cravings, macros, and late-night spoon raids. It’s simple, cheap, and borderline unfair to “real” ice cream.

Ready to pull a heist on your sweet tooth—and your calories?

Why This Recipe Never Fails

This recipe uses a high-water, high-protein base stabilized with peanut butter powder and a small amount of guar or xanthan gum for scoopable texture. The Ninja Creami’s spin cycle aerates the mix, turning a basic slurry into a creamy pint.

If it’s too icy, the re-spin button saves the day. Add a dash of almond milk or a spoon of peanut butter post-spin, and it transforms instantly.

Plus, flavor-wise, we’re stacking vanilla, peanut butter, and a pinch of salt to mimic legit ice cream.

Sweetener is adjustable, so you control the vibe—dessert-level sweet or “healthy-but-still-good.” This hits that sweet spot (pun intended) between indulgence and macros without weird aftertastes.

Peanut Butter Protein Ice Cream (Ninja Creami) That Slaps

Recipe by Lori AndersonCourse: Desserts, High-Protein

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

1 cup (240 ml) unsweetened almond milk or skim milk (almond milk keeps calories lower)
1 scoop (30–35 g) vanilla whey or whey/casein blend (casein blend = creamier)
3–4 tablespoons peanut butter powder (like PB2)
1 tablespoon creamy peanut butter (optional but clutch for richness)
1–2 tablespoons allulose or erythritol/stevia blend (adjust to taste)
1 teaspoon vanilla extract
Pinch of fine salt (enhances peanut butter flavor)
1/8 teaspoon guar gum or xanthan gum (optional, for creamier texture)
2–3 tablespoons unsweetened plain Greek yogurt (optional, adds body)
Crushed peanuts or mini chocolate chips for mix-ins (optional)

Directions

Build the base: In a measuring cup, whisk almond milk, protein powder, peanut butter powder, sweetener, vanilla, and salt until smooth. If using, whisk in yogurt and guar/xanthan. Avoid clumps (they freeze like pebbles).
Taste test now: It should be slightly sweeter than you want the final ice cream—cold mutes sweetness. Adjust to your preference.
Pour and freeze: Transfer to the Ninja Creami pint. Leave at least 1 cm headspace. Freeze level and undisturbed for 18–24 hours until rock solid.
First spin: Remove lid, lock the pint in the Creami, and select “Lite Ice Cream” or “Ice Cream” depending on your model. Expect a crumbly, snow-like texture on the first go—normal.
Create creaminess: If crumbly, use the “Re-Spin” function. Still dry? Add 1–2 tablespoons almond milk to a divot in the center; re-spin. Magic.
Peanut butter swirl (optional): Add 1 teaspoon peanut butter, press “Mix-In” for a ripple effect. Or fold in crushed peanuts or mini chocolate chips.
Serve immediately: Best texture is right after spinning—soft-serve to scoopable. For firmer scoops, freeze 15 minutes.

Storage Tips

Short-term: If you re-freeze after spinning, it will firm up.
Let sit at room temp 5–10 minutes before scooping, or do a short “Re-Spin” with a splash of milk.
Long-term: Keep tightly sealed to avoid freezer burn. Consume within 1–2 weeks for best flavor and texture.
Meal prep: Make 2–3 pints at once and label with dates and flavors, FYI future-you will thank you.

What’s Great About This

High protein, low fuss: 30–45 g protein per pint depending on your powder and yogurt.
Ridiculously satisfying: Peanut butter hits that rich, nostalgic flavor without the sugar crash.
Customizable: Swap milks, add mix-ins, dial sweetness—make it yours.
Budget-friendly: Costs a fraction of store-bought protein ice creams and tastes better, IMO.
Diet-flexible: Can be gluten-free, low-carb, or dairy-light depending on your ingredients.

Nutrition Stats

Approximate macros per pint using unsweetened almond milk, whey/casein blend (32 g), 3 tablespoons peanut butter powder, 1 tablespoon peanut butter, 1 tablespoon allulose, and 2 tablespoons Greek yogurt:

Calories: ~350
Protein: ~34–40 g
Carbs: ~18–24 g (mostly from sweetener and PB powder; net carbs vary)
Fat: ~10–14 g
Fiber: ~2–4 g
Sodium: ~250–350 mg

Note: Exact numbers change with brand choices, milk type, and how generous that peanut butter spoon gets.

You know who you are.

Easy-to-Miss Errors

Under-sweetening the base: Cold dulls sweetness. Make it a touch sweeter pre-freeze.
Skipping the re-spin: The first spin often looks like flavored snow.
Re-spin at least once.
Too much gum: A little guar/xanthan goes a long way. Overdo it and you get slime. 1/8 teaspoon max.
Clumpy protein: Dry whisk powders first, then add liquid slowly, or use a handheld frother.
Wrong mix-in timing: Don’t add chocolate chips pre-freeze—they sink and turn into rocks.
Use Mix-In after the first spin.

Different Takes

Chocolate PB Cup: Use chocolate protein; add 1 tablespoon cocoa powder. Mix-In mini chocolate chips.
Salted Caramel PB: Add 1–2 teaspoons sugar-free caramel syrup and an extra pinch of flaky salt.
PB Banana Cream: Blend in 50–75 g very ripe banana before freezing; expect slightly higher carbs and dreamy texture.
Mocha Peanut Crunch:</-strong> Use mocha or coffee protein; add 1 teaspoon instant espresso; Mix-In cocoa nibs.
PB&J Swirl: After the first spin, add 1–2 tablespoons no-sugar-added strawberry jam using Mix-In.
Vegan Version: Use almond or oat milk and a pea protein blend; add 1–2 teaspoons neutral oil for creaminess.

FAQ

Can I make this without a Ninja Creami?

Yes, but texture won’t be identical.

Blend everything until ultra-smooth, freeze in a shallow container, then stir every 30–45 minutes for 3–4 hours. Or use an ice cream maker.

Expect slightly more iciness without the Creami’s re-spin magic.

What protein powder works best?

A whey/casein blend is the sweet spot—creamier and less icy. Pure whey isolates can work, but they may freeze harder; add a bit more yogurt or 1–2 teaspoons instant pudding mix (sugar-free) to help.

How do I prevent that icy texture?

Use a blend protein, include peanut butter powder plus a small amount of real peanut butter, consider 1/8 teaspoon guar or xanthan gum, and don’t skip re-spin.

A splash of almond milk during re-spin fixes dryness instantly.

Is peanut butter powder necessary?

It’s highly recommended. PB powder gives big flavor with fewer calories and helps body.

If you only use regular peanut butter, it will be richer but higher in calories, and you may need slightly more sweetener.

Can I cut the sweetener?

Totally. Start with less and adjust to taste.

Just remember: colder = less sweet perception. Allulose gives the softest texture; erythritol can make it a bit icy if you use a lot.

What if I don’t eat dairy?

Use almond or oat milk and a plant protein blend (pea + rice is smoother than pure pea).

Add 1–2 teaspoons neutral oil or coconut cream for richness. Re-spin will be your best friend here.

In Conclusion

This Peanut Butter Protein Ice Cream (Ninja Creami) is the ultimate cheat code: dessert energy with protein macros, ready on your schedule.

It’s easy to tweak, ridiculously satisfying, and keeps your goals intact even when cravings get loud. Keep a couple pints in the freezer and you’ll never “accidentally” DoorDash a milkshake again.

One spin and you’re in control—spoon up and enjoy.

Peanut Butter Protein Ice Cream (Ninja Creami) That Slaps

Why This Recipe Never Fails