This Ninja Creami Peanut Butter Cup Protein Ice Cream is thick, chocolatey, and packed with peanut butter flavor. It tastes like a frozen peanut butter cup, but it also packs in plenty of protein. The base takes about 5 minutes to mix, and the Ninja Creami does the hard work once the pint is frozen.
Makes: 1 Ninja Creami pint, about 2 servings
Prep Time: 5 minutes
Freeze Time: 24 hours
Creami Time: 5 minutes
Total Time: About 24 hours 10 minutes
Why I Love This Recipe
Peanut butter and chocolate have always been one of those flavor pairs I come back to. This recipe gives you both without needing a long list of ingredients.
What I really like is the texture. Protein ice cream can sometimes turn icy or chalky. The pudding mix and peanut butter powder help this one stay much smoother. After a quick re-spin, it becomes surprisingly rich and creamy.
- It has deep chocolate and peanut butter flavor.
- One whole pint has about 40 grams of protein, depending on your brands.
- Most of the prep takes only 5 minutes.
- You can adjust the sweetness before freezing.
- The peanut butter cups add little bites of chocolate throughout the pint.
- It is easy to make ahead and keep frozen.
What You’ll Need
- 1 bottle (11.5 ounces) chocolate protein shake
- 1 tablespoon sugar-free chocolate instant pudding mix
- 1 tablespoon unsweetened dark cocoa powder
- 2 tablespoons powdered peanut butter, such as PB Fit
- 1/4 cup unsweetened chocolate almond milk
- 2 mini zero-sugar peanut butter cups, chopped
Tools You’ll Need
- Ninja Creami machine
- Ninja Creami pint container and lid
- Measuring tablespoon
- 1/4-cup measuring cup
- Small whisk or spoon
- Knife
- Small cutting board
How to Make Ninja Creami Peanut Butter Cup Protein Ice Cream
Step 1: Mix the Chocolate Base
Pour 1 bottle (11.5 ounces) chocolate protein shake into a Ninja Creami pint. Add 1 tablespoon sugar-free chocolate instant pudding mix, 1 tablespoon unsweetened dark cocoa powder, 2 tablespoons powdered peanut butter, and 1/4 cup unsweetened chocolate almond milk.
Whisk very well until the cocoa, pudding mix, and peanut butter powder have dissolved. Scrape around the sides and bottom so there are no dry pockets. Keep the mixture below the MAX FILL line.
Step 2: Freeze the Pint
Put the lid on the pint. Set it on a flat surface in the freezer and freeze for 24 hours, or until completely solid. Keeping the pint level is important because the Creami needs a flat frozen surface.
Step 3: Spin the Ice Cream
After 24 hours, remove the lid. Place the frozen pint into the Ninja Creami outer bowl and lock it into the machine. Choose the Lite Ice Cream setting.
When the first spin is finished, the ice cream may look dry or crumbly. That is normal.
Step 4: Re-Spin Until Creamy
Check the texture. If it looks powdery or crumbly, make a small hole in the center and add 1 tablespoon chocolate almond milk if needed. This tablespoon is optional and is in addition to the 1/4 cup already used in the base.
Run Re-Spin once. The mixture should become thick, smooth, and creamy. If it is still crumbly, re-spin it one more time.
Step 5: Add the Peanut Butter Cups
Chop 2 mini zero-sugar peanut butter cups into small pieces. Make a hole down the middle of the creamy ice cream and add the chopped pieces.
Put the pint back into the machine and choose Mix-In. This spreads the peanut butter cup pieces through the ice cream without completely crushing them.
Step 6: Serve
Spoon the finished ice cream into a round bowl and enjoy right away. The finished texture should be thick, creamy, and scoopable, with little peanut butter cup pieces in every few bites.
Pro Tips
- Whisk really well. Dry cocoa likes to form little lumps, so mix until you cannot see any powder.
- Freeze the pint flat. A tilted or uneven frozen pint should not go straight into the machine.
- Don’t panic over crumbs. A crumbly first spin is very common. Re-Spin usually fixes it.
- Add liquid carefully. Start with just 1 tablespoon for a dry pint. Too much can make your ice cream soft.
- Cut the peanut butter cups small. Smaller chunks spread through the pint much better.
Why This Recipe Works (Quick Science)
The protein shake gives the ice cream its liquid base and most of its protein.
The instant pudding mix contains starches and thickeners. They help bind water, which can reduce that hard, icy feeling in frozen desserts.
The powdered peanut butter adds peanut flavor, protein, and body without adding as much fat as regular peanut butter.
The Creami blade works differently from a regular ice cream maker. It processes an already frozen base into tiny particles. Re-spinning helps make those particles feel smoother and creamier.
Finally, the peanut butter cups go in after the base is creamy. The Mix-In setting distributes them while leaving little chunks to bite into.
Macros Information
Nutrition varies quite a bit by the exact protein shake, almond milk, pudding mix, powdered peanut butter, and peanut butter cups you buy.
For the whole pint, a typical version is approximately:
- Calories: 400–430
- Protein: 38–42 grams
- Carbohydrates: 30–40 grams
- Fat: 12–16 grams
- Sugar: About 5–10 grams
For 1/2 pint, divide those numbers in half. Check the labels on your ingredients if you need precise macros.
Substitutions and Variations
- Vanilla protein shake: Use it for a lighter chocolate-peanut butter flavor.
- Regular cocoa powder: It works if you do not have dark cocoa.
- Regular peanut butter: Add 1 tablespoon for a richer pint, but expect more calories and fat.
- Vanilla pudding mix: This gives you more peanut butter flavor and less chocolate flavor.
- Different milk: Unsweetened almond, cashew, dairy, or another milk you enjoy can work.
- No peanut butter cups: Leave them out or use a small amount of chopped dark chocolate.
Common Mistakes
- Not freezing for long enough: The center needs to be frozen solid before processing.
- Freezing the pint at an angle: Keep it level so the frozen surface stays flat.
- Adding too much milk during a Re-Spin: A little goes a long way. Start with 1 tablespoon.
- Adding peanut butter cups before freezing: Save them for the Mix-In cycle so you still get tasty chunks.
- Stopping after a crumbly first spin: That dry-looking texture often just needs a Re-Spin.
Make-Ahead Tips
This is a great recipe to prep ahead because the base needs a full day in the freezer anyway. Mix several pints at once, cover them, and freeze them level.
Wait to add the chopped peanut butter cups until you are ready to process and serve each pint.
What to Serve With
This ice cream is plenty rich by itself, but you can also serve it with:
- Fresh strawberries
- Sliced banana
- A few raspberries
- A small drizzle of warmed peanut butter
- Chopped peanuts
- A little whipped cream
- Extra dark chocolate shavings
Leftovers and Storage
If you have leftovers, smooth the top of the ice cream before putting the lid back on. Store the pint in the freezer.
For a very firm leftover pint, put it back into the Ninja Creami and use Re-Spin. You may need about 1 tablespoon chocolate almond milk if it looks especially dry.
For the best texture, enjoy it within about 1 to 2 weeks.
FAQ
Q: Why is my Ninja Creami ice cream powdery after the first spin?
A: That can happen with lower-fat, high-protein bases. Use Re-Spin. If it is very dry, add 1 tablespoon of chocolate almond milk before re-spinning.
Q: Can I use a different protein shake?
A: Yes. A chocolate shake gives you the deepest chocolate flavor, but vanilla can also work. Different brands can change the final texture.
Q: Do I have to use pudding mix?
A: No, but it helps thicken the base and makes the finished ice cream feel creamier.
Q: Can I use regular peanut butter instead of powdered peanut butter?
A: Yes. Try 1 tablespoon of smooth peanut butter. It will make the ice cream richer and will change the macros.
Q: Why does the pint need to freeze for 24 hours?
A: The Ninja Creami is designed to process a solid frozen base. A partly frozen center can give you poor results.
Q: Can I add more peanut butter cups?
A: Yes. Just remember that adding more will increase the calories, sugar, carbohydrates, and fat.
Final Thoughts
This Ninja Creami Peanut Butter Cup Protein Ice Cream hits that chocolate-and-peanut-butter craving with a thick, creamy texture and plenty of protein. The biggest trick is simple: freeze the pint flat, give it enough time to freeze solid, and don’t be afraid of that Re-Spin button.
Give it a try, then leave a comment about how your pint turned out, any changes you made, or any questions you have.