Protocol: Peanut Butter Protein Ice Cream (Ninja Creami)

Category: desserts Tags: #high-protein #batch-prep #low-mess Version: v0.1 Servings / Yield: 1 pint (4 servings, ~120g each) Prep time: 5 min Freeze time: 24 hours Tools: Ninja Creami, blender

Goal / Why this exists

Creamy peanut butter ice cream with serious protein content. The PB fat helps with texture, making this one of the creamiest protein Creami recipes.

Nutrition (per serving, ~120g)

• Calories: ~150
• Protein: ~18g
• Carbs: ~8g
• Fat: ~6g

Ingredients

• 200g whole milk
• 45g peanut butter (natural, no added sugar)
• 45g vanilla protein powder (~1.5 scoops, casein or blend preferred)
• 20g granulated sweetener (monk fruit or allulose)
• Pinch kosher salt

Method

1. Blend milk and peanut butter first until fully emulsified.
2. Add protein powder, sweetener, and salt. Blend until smooth.
3. Pour into Ninja Creami pint container to max fill line.
4. Freeze for 24 hours minimum. Must be frozen solid.
5. Process on ICE CREAM setting. The fat content usually gives great texture on first spin.
6. Serve immediately for soft-serve, or freeze 1–2 hours for scoopable.

Success criteria

• Rich peanut butter flavor throughout
• Creamy, smooth texture (PB fat prevents iciness)
• No protein chalkiness

Variations

• PB&J swirl: Swirl in 30g sugar-free strawberry jam after processing
• Chocolate PB: Add 15g cocoa powder
• PB Cup: Mix in 30g chopped sugar-free chocolate after processing

Storage & reheat

• Keeps in freezer up to 2 weeks
• RE-SPIN if frozen solid; PB content helps it stay softer than other protein bases

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