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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 on the Lite Ice Cream setting. Dense, nutty, and satisfying—plus mix-in peanut butter chips for a creamy finish.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Milk and protein base
  • 1 cup unsweetened almond milk Or use whole milk.
  • 0.5 cup vanilla or peanut butter protein powder Choose either vanilla or peanut butter flavor protein powder.
  • 2 tbsp creamy peanut butter
  • 1 tbsp sugar or monk fruit sweetener Use whichever you prefer.
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Peanut butter mix-ins
  • 0.25 cup peanut butter chips or mini peanut butter cups For mix-in.

Equipment

  • 1 Ninja Creami

Method
 

Make the protein base
  1. Whisk milk, protein powder, peanut butter, sweetener, vanilla extract, and salt together until very smooth, with no protein powder clumps remaining.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours until solid.
Churn
  1. Process on the Lite Ice Cream setting first; if the texture is grainy, add 1 tbsp milk and Re-spin to improve it.
Add mix-ins and serve
  1. Use the Mix-In setting to fold in peanut butter chips or mini peanut butter cup pieces.
  2. Serve immediately while the ice cream is thick and creamy.

Notes

For the smoothest texture, whisk until the base looks glossy and lump-free before freezing—protein powder can hide tiny clumps. Store covered in the freezer up to 3 days; for best scoopability, let the pint sit 2–3 minutes. Freezing after churning isn’t recommended beyond short storage because texture can firm up. Dietary swap: use unsweetened almond milk (already listed) to keep it dairy-free while maintaining the same method.