That Spicy Chick

Ninja Creami Peanut Butter Protein Ice Cream

Easy to make, ultra-smooth, creamy and the perfect treat for a hot summer day or when an ice cream craving hits! This Ninja Creami Peanut Butter Protein Ice Cream will satisfy your cravings! It’s full of decadent peanut butter flavors, low in calories and has 35 grams of protein for the entire pint!

Looking for more low calorie Ninja creami protein ice cream recipes? Try my Cookies and Cream Protein Ice Cream, this Pumpkin Pie Protein Ice Cream, or Golden Milk Ice Cream next!



 

Ultra-creamy, sweet and full of yummy peanut butter flavors, this low calorie healthy Ninja Creami Peanut Butter Protein Ice Cream recipe is possibly my favorite ice cream recipe on the blog! Not a surprise since I love all things peanut butter!

It is full of irresistible nutty peanut butter flavors, deliciously sweet but not overly sweet and has a decadent, rich and creamy texture.

Best of all, this protein packed peanut butter ice cream is macro friendly! It has 278 calories for the entire pint and 35 grams protein, 8.4 grams fat, 11.5 grams carbohydrates, 0 grams of added sugar and 3.3 grams fiber.

You can eat the entire pint like I do or scoop it out into a dish and enjoy multiple servings! I think you’re going to LOVE this if you’re a peanut butter ice cream fan!

I’ll also be sharing my Ninja Creami Chocolate Peanut Butter Banana Ice cream soon so be sure to check back for it!

Creamy peanut butter protein ice cream scoops in a glass dish.

Why This Recipe Works

  • Easy to make. All you need to do to make this peanut butter protein ice cream is blend the ingredients directly in the pint, freeze, process in the Ninja Creami machine and enjoy!
  • High protein, low carb and low calorie. Using protein powder and powdered peanut butter yields a high protein peanut butter ice cream that is low in carbs and low calorie! This makes it perfect for anyone following a low carb diet such as keto.
  • Customizable! You can add any of your favorite toppings and mix-ins and also adapt it for different dietary needs such as dairy-free or vegan.
  • Scoopable. The addition of stabilizers (not instant pudding mix) yields an ice cream that is actually scoopable!
  • DELICIOUS peanut butter flavor! If you’re a peanut butter ice cream lover, you’ll love the rich peanut butter flavors in this guilt-free protein ice cream! 

What is so special about the Ninja Creami?

The Ninja Creami ice cream machine can make healthy homemade protein ice creams in just a matter of minutes. The longest part is waiting for it the ice cream mixture to freeze for 24 hours. However, the freezing time is subject to one’s freezer temperature and may be shorter. Overall, the time to prepare a mixture and process the ice cream is significantly less than a conventional ice cream maker. 

Being able to customize flavors to my heart’s desire while making low sugar, low fat and low calorie ice cream is simply amazing! I can feel good about eating my homemade Ninja Creami treats and it does not taste like chemicals, unlike some store-bought protein shakes.

I might be biased, but my homemade protein ice creams taste so much better than any store-bought low calorie ice cream I’ve tried up until now!

Ingredient Notes and Substitutes

Labeled ingredients for Ninja Creami Peanut Butter Protein Ice Cream.
  • Ultra-Filtered Low-Fat Milk: I used Paul’s Hi-Calcium Low-Fat Milk which is an ultra-filtered long life Australian milk available in some parts of Asia. Ultra-filtered milk is higher in protein than regular milk and has less calories, making it a great choice for healthy low calorie Ninja creami ice creams. Milk with a high protein content results in a creamier and thicker ice cream consistency. A popular ultra-filtered milk brand for Ninja creami ice creams in the USA and Canada is Fairlife. If you’re based there, you can use Fairlife 2% milk or low-fat ultra-filtered milk from other brands such as Kroger CarbMaster, Organic Valley, Joyya, etc. Or if you live elsewhere, use any low-fat, semi-skimmed (2% fat) or regular whole milk.
  • Unsweetened Vanilla Almond Milk: To keep the calories minimal, I mostly use vanilla flavored unsweetened almond milk in this creami recipe. You can use any nut milk, plant-based milk or other milk of choice.
  • Ryse Skippy Peanut Butter Protein Powder: A whey protein powder with by far the BEST peanut butter flavor compared to other brands! I tried several brands’ peanut butter flavored protein and various types (whey, whey-casein, plant-based) such as PEScience, Quest and Orgain. However, Ryse Supplements Skippy Peanut Butter Protein Powder was the clear winner in terms of peanut butter flavor and texture! The protein powder aids in flavoring the ice cream and also thickens it. 
  • Powdered Peanut Butter: For more peanut butter flavor without the extra calories and fat, I used PB2 powdered peanut butter but PBFit is another popular brand. You can use regular peanut butter from a jar but note that the nutritional information will change. 
  • Granulated White Sugar Replacement: I used Lakanto Monkfruit Sweetener. Feel free to use any other sugar-free sweetener of choice made from allulose, stevia, or a blend of sweeteners. You can also use regular granulated white sugar or a natural sweetener like maple syrup or honey if preferred.
  • Guar Gum: A flavorless stabilizer used in cold and frozen treats such as ice cream to thicken them. It also reduces the formation of ice crystals and helps in creating a scoopable ice cream texture.
  • Xanthan Gum (optional): Serves a similar purpose to guar gum. I find using both guar gum and xanthan gum results in less icy and thicker Ninja creami ice creams. However, this depends on the type of protein powder you’re using and what stabilizers are already incorporated in it. I recommend omitting the xanthan gum the first time if using a different brand of protein powder. You might not need it and too much of any stabilizer can result in a stringy and possibly gummy texture. See the ‘Variations’ section below if you want to make ice cream with no xanthan gum or guar gum.
  • Optional Mix-ins: Roasted peanuts or other nuts for crunch, milk or dark chocolate chips or Reese’s mini peanut butter cups would taste delicious in this peanut butter protein ice cream!
  • Optional Toppings: Feel free to top with a drizzle of natural (unsalted and unsweetened peanut butter) like I did or swirl it in by hand, peanut butter granola, raspberries, chocolate sundae syrup (I like Smucker’s sugar-free version), whipped cream, Reeses’s pieces, Nutter Butter bites or any other ice cream toppings you love!

Full ingredient list and amounts are in the recipe card below.

Ninja creami protein peanut butter ice cream scoops in a glass bowl.

How to Make Peanut Butter Protein Ice Cream in the Ninja Creami Machine

Here is a step-by-step overview on how to make this recipe. The full recipe with detailed instructions can be found in the recipe card below.

Ingredients for peanut butter protein ice cream in a ninja creami pint container before being blended.
1. Combine the base ingredients. Add all of the ice cream base ingredients to the Ninja creami container. 
Frother mixing up ninja creami protein ice cream ingredients in a pint container.
2. Blend and freeze. Use a handheld frother or immersion blender to blend until evenly combined. (A mini blender or food processor can be used to blend the ingredients instead too.)
Ninja creami peanut butter protein ice cream ingredients blended in creami pint container.
3. Freeze. Once all the ingredients are blended, cover and place the container on a level surface in the freezer. Freeze for 24 hours or until frozen solid.
Frozen peanut butter protein ice cream in a ninja creami pint container placed in the outer bowl.
4. Remove the lid and place the pint in the outer bowl. Lock the lid.
Ninja creami ice cream maker processing peanut butter protein ice cream on "Lite Ice Cream" cycle.
5. Spin. Turn on your Ninja Creami machine and install the outer bowl. Press the “Light Ice Cream” button for the first spin. 

The ice cream will come out looking crumbly and powdery and only partially creamy. That is perfectly normal. Just spin again on the “Re-spin” cycle until your desired consistency is reached.

Creamy peanut butter protein ice cream in a ninja creami pint container after processing.
  1. Add mix-ins (optional). Eject the outer bowl from the machine and remove the lid. If adding any mix-ins, make a hole in the middle of the pint using the butter knife and push down your mix-ins of choice. Cover and lock the lid. Reinstall into the machine press the “Mix-In” cycle button. 
Ninja creami protein peanut butter ice cream scoops in a glass bowl topped with peanut butter drizzle.
7. Enjoy! Remove the pint from the machine. Smooth the top with a spoon then scoop into glass sundae bowls. Top with desired toppings and enjoy!

Cook’s Tips

  • Freeze until solid for the best texture. Ninja recommends freezing ice cream bases for 24 hours before spinning your ice cream mixture. However, the time varies depending on how cold your freezer is and also the ambient temperature. The desired goal is for the ice cream mixture to freeze rock solid or be around 9°F to -7°F (-13°C to -21°C) in order for the machine to process it properly. If the mixture is not frozen through completely, the ice cream will be very soft and more like a liquidy milkshake after you spin it. 
  • Tips before you process the ice cream to prevent an icy texture. Remove the pint and set on the counter for 5 minutes. Then run the bottom of the container under hot water from the sink for 30-60 seconds to help loosen up the icy edges from the sides of the container. Pat-dry, then proceed with processing the ice cream.
  • Shave down the ice walls. After the “Lite Ice Cream” cycle, eject the outer bowl and remove the pint. Run a butter knife around the edges of the container to help incorporate any icy edges into the center of the ice cream. Place the pint back into the outer bowl and reinstall into the machine. Spin on the “Re-spin” cycle. The icy parts will get incorporated in the ice cream base.
  • For peanut butter soft serve. For ice cream with a soft serve consistency, spin 2 times on the “Re-spin” setting after processing on the initial “Light Ice Cream” cycle. However, be careful as the heat and friction caused by multiple rounds of the “Re-spin” cycle may make the texture too soft and melty and possibly stringy due to the stabilizers. I recommend processing the ice cream immediately after removing from the fridge and briefly running the bottom of the container under hot water. This way the ice cream won’t be too melty even if you are spinning on “Re-spin” multiple times.
  • Purchase extra creami pints. I recommend purchasing extra Ninja creami pints and batch prepping your creami ice creams. Making several pints and flavors at once saves time during the week. Plus, you’ll always have one ready to spin anytime an ice cream craving strikes!
Ninja creami peanut butter protein ice cream in a glass sundae bowl with a spoon topped with peanut butter drizzle.

Variations

  • Use unflavored protein powder. If using unflavored protein powder, use 3.5 tablespoons of powdered peanut butter and ½ teaspoon vanilla extract to flavor the ice cream base.
  • Use vanilla protein powder. If using vanilla protein powder, use 3.5 tablespoons of powdered peanut butter and ¼ to ½ teaspoon vanilla extract.
  • Omit the protein powder. Use 4-5 tablespoons of powdered peanut butter instead.
  • To make dairy-free protein ice cream. Use unsweetened coconut milk in place of ultra-filtered low-fat milk. Also, use a plant-based protein powder. 
  • Use sugar-free instant jello pudding mix. An alternative to using guar gum and xanthan gum is adding 1 tablespoon of sugar-free vanilla flavored instant jello pudding mix. Instant pudding mix powder already has stabilizers or emulsifiers such as xanthan gum or soy lecithin incorporated. Keep in mind that it is already sweetened so you won’t need as much sweetener.
  • Use cottage cheese or cream cheese. You can omit the xanthan gum and use less guar gum if doing so. The ice cream will still be creamy and not too icy! Use ½ cup (80-90 grams depending on the brand) low sodium or unsalted cottage cheese or cream cheese (1 ounce / 28 grams). I promise you won’t be able to taste them in your creami!
  • Add homemade peanut butter chips as a mix-in. To make homemade peanut butter chips/peanut butter chunks, add natural peanut butter (the runny kind that is unsalted and unsweetened) to a small ziplock bag. Seal and flatten the bag, then freeze for 24 hours. After processing your ice cream on the “Lite Ice Cream” and “Re-spin” cycle, make a hole in the center of the pint and run the knife around the edges again. Break the frozen peanut butter slab into small pieces and push them all the way down in the hole and on the sides of the creami pint so that they don’t get pulverized. Spin on the “Mix-in” cycle. Alternatively, you can mix in the frozen peanut butter pieces by hand after the “Re-spin” cycle.

FAQs

Can I use a protein shake to make protein peanut butter ice cream?

Many people use store-bought protein shakes to make Ninja creami ice creams and enjoy the flavor! Try a vanilla protein shake from Fairlife or Premier brand. You can omit the protein powder, milk and xanthan gum and just add the peanut butter powder and sweetener for flavoring the ice cream. You will likely need less guar gum and sweetener too since protein shakes have stabilizers and sweetener in them already. 

What is powdered peanut butter?

Powdered peanut butter is essentially powdered peanuts. The peanuts are pressed to remove oil and fats and then are ground into a fine powder. It can be mixed with water or other liquids such as water, juice, milk, etc. to reconstitute it and make a creamy peanut butter that has less fat and calories.

How to store Ninja Creami ice cream?

If you can’t finish the ice cream, level and smooth out the top with the back of a spoon. Cover and place the container back in your freezer. It will freeze solid again. When ready to enjoy the leftovers, spin on “Light Ice Cream” again. DO NOT spin on the “Re-spin” function as the ice cream has frozen back into its original state. Using the “Re-spin” function when the mixture is rock hard solid can damage the machine and the paddle blade. 

What will happen if I add peanut butter as a mix-in?

Adding peanut butter as a mix-in will simply flavor the ice cream base but won’t result in peanut butter swirls or ribbons. The peanut butter is too soft and will be fully incorporated into the base upon processing. You can add peanut butter chips or frozen homemade peanut butter pieces (see the ‘Variations’ section above on how to make them) and then process on the “Mix-in” cycle. The peanut butter pieces will be evenly distributed throughout the ice cream and won’t be pulverized.

How long can I keep the frozen ice cream base in the freezer before spinning?

The ice cream base can be made and frozen up to 2-3 weeks in advance. Note that the longer it is stored in the freezer the more ice crystals can form and the less sweet it will become over time. That said, I have frozen ice cream bases for 2-3 months and they still turn out well!

Peanut butter protein ice cream in a glass bowl topped with peanut butter and in plastic container. Text overlay "Ninja Creami Peanut Butter Protein Ice Cream" and "thatspicychick.com".

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Ninja Creami Peanut Butter Protein Ice Cream

Ninja creami protein peanut butter ice cream in a glass bowl with a spoon topped with peanut butter drizzle.

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Easy to make, ultra-creamy and full of decadent peanut butter flavors, this low calorie Ninja Creami Peanut Butter Protein Ice Cream has 35 grams of protein and will satisfy your cravings!

  • Author: Lavina
  • Prep Time: 5 minutes
  • Freezing Time: 24 Hours
  • Cook Time: 0 minutes
  • Total Time: 24 hours 5 minutes
  • Yield: 1 1x
  • Category: Desserts
  • Method: Freeze
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

Scale

Ice Cream Base

  • 100ml / 3.5 fluid ounces Ultra-Filtered Low-Fat Milk (such as Fairlife 2% Milk – note 1)
  • 250ml / 1 cup Unsweetened Vanilla Almond Milk (or any nut, plant-based milk or other milk of choice)
  • 39 grams / 1 scoop Ryse Skippy Peanut Butter Protein Powder (note 2)
  • 10 grams / ≈ 1.5 TBSP PB2 Powdered Peanut Butter
  • 18 grams / 1.5 TBSP granulated White Sugar Replacement, to taste (I used Lakanto Monkfruit Sweetenernote 3)
  • ¼ TSP Guar Gum (note 4)
  • ⅛ TSP Xanthan Gum (optional – note 4)

Optional Mix-ins:

  • Roasted Peanuts – chopped
  • Reeses’s Mini Peanut Butter Cups – chopped
  • Chocolate Chips
  • Peanut Butter Chips (store-bought or homemade – see note 4 for instructions on how to make)

Optional Toppings:

  • Drizzle of Peanut Butter (unsalted and unsweetened, or use melted commercial peanut butter such as Skippy or Jif)
  • Smucker’s Sugar Free Chocolate Sundae Syrup
  • Whipped Cream
  • Reese’s Pieces
  • Nutter Butter Bites

Instructions

  1. Combine the base ingredients: Add the ultra-filtered low-fat milk, unsweetened vanilla almond milk, peanut butter protein powder, powdered peanut butter, white sugar replacement, guar gum and xanthan gum to the Ninja creami container. Use a handheld frother or immersion blender to blend until evenly combined. (Alternatively, use a mini blender or food processor to blend the ingredients and then pour into the creami container.)
  2. Freeze: Place the container in the freezer on a level surface and freeze for 24 hours until frozen solid (note 5).
  3. Prepare for spinning: Remove the pint and set on the counter for 3-5 minutes. Then run the bottom of the container under hot water from the sink for 30-60 seconds to help loosen up the icy edges from the sides of the container. Pat-dry, then remove the pint lid and place the container in the outer bowl. Lock the lid.
  4. Spin: Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin. The ice cream will come out looking powdery and crumbly and not completely creamy. This is perfectly normal.
  5. Shave down ice walls and re-spin: Eject the outer bowl and remove the pint. Run a butter knife around the edges of the container to help incorporate any icy parts into the ice cream. Place the pint in the outer bowl again. Cover and lock the lid. Reinstall into the machine and press the “Re-spin” button.
  6. Add mix-ins (optional): Eject the outer bowl from the machine and remove the lid. If adding any mix-ins, make a hole in the middle of the pint using the butter knife and push down your mix-ins of choice. Cover and lock the lid. Reinstall into the machine press the “Mix-In” cycle button.
  7. Enjoy! Remove the pint from the machine. Smooth the top with a spoon then scoop into serving dishes if you like. Top with desired toppings and enjoy!

Notes

  1. Ultra-Filtered Low-Fat Milk. I used Paul’s Hi-Calcium Low-Fat Milk which is an ultra-filtered long life Australian milk available in some parts of Asia. Ultra-filtered milk is higher in protein than regular milk and has less calories, making it a great choice for healthy low calorie Ninja creami ice creams. Milk with a high protein content also results in a creamier and thicker ice cream consistency. If you’re in the USA or Canada, you can use Fairlife 2% milk or any low-fat ultra-filtered milk from other brands such as Kroger CarbMaster, Organic Valley, Joyya, etc. If you live elsewhere, use any low-fat, semi-skimmed (2% milk) or regular whole milk. I don’t recommend using a fat-free milk or only almond milk as it will result in more ice crystals forming. The ice cream will not be as thick and creamy as you do need some fat to help with the texture.
  2. Ryse Skippy Peanut Butter Protein Powder. A whey protein powder with by far the BEST peanut butter flavor compared to other brands!! I tried several brands but Ryse Supplements Skippy Peanut Butter Protein Powder was the clear winner in terms of peanut butter flavor and texture! The protein powder will flavor and also thicken the ice cream. See the ‘Variations’ section in the post above if you’d like to use unflavored or vanilla protein powder or a protein shake instead.
  3. White Sugar Replacement. I used Lakanto Monkfruit Sweetener with Erythritol. Feel free to use any other sugar-free sweetener of choice made from allulose, stevia, etc. Or you can use regular granulated white sugar or a natural sweetener instead like maple syrup or honey if preferred.
  4. Guar gum and Xanthan Gum. Guar gum thickens the ice cream base and reduces the formation of ice crystals. It also helps in creating a scoopable ice cream texture. Xanthan gum serves a similar purpose as the guar gum. I find using both of these stabilizers together yields the best texture. However, this depends on the type of protein powder you’re using and what stabilizers are already incorporated in it. I recommend omitting the xanthan gum the first time if using a different brand of protein powder. You might not need it and too much of any type of stabilizer can result in a stringy or gummy texture.  If you prefer not to use stabilizers in their natural form, you have a few options:  
    • Use 1 tablespoon of vanilla flavored sugar-free instant jello pudding mix. It already has stabilizers/emulsifiers such as soy lecithin or xanthan gum in it. Keep in mind that pudding mix is already sweetened so you will likely need less sweetener.
    • Use cottage cheese or cream cheese. Use ½ cup (80-90 grams depending on the brand) low sodium or unsalted cottage cheese or use cream cheese (1 ounce / 28 grams). I promise you won’t be able to taste it!
  5. Ice cream consistency. For ice cream with a soft serve consistency, spin 2 times on the “Re-spin” setting after the initial “Light Ice Cream” cycle. However, be careful as the friction and heat caused by multiple rounds of the “Re-spin” cycle may make the texture too melty and possibly stringy. I recommend processing the ice cream immediately after removing from the fridge and briefly running the bottom of the container under hot water. This way the ice cream won’t be too melty even if you are spinning on “Re-spin” multiple times.
  6. Make ahead. The ice cream base can be made and frozen up to 2-3 weeks in advance. Note that the longer it is stored in the freezer the more ice crystals can form and the less sweet it will become over time. That said, I have frozen ice cream bases for 2-3 months and they still turn out well!
  7. To make homemade peanut butter chips/peanut butter chunks: Add natural peanut butter (the runny kind that is unsalted and unsweetened) to a small ziplock bag. Seal and flatten the bag, then freeze for 24 hours. After processing your ice cream on the “Lite Ice Cream” and “Re-spin” cycle, make a hole in the center of the pint and run the knife around the edges again. Break the frozen peanut butter slab into small pieces and push them all the way down in the hole and on the sides of the creami pint so that they don’t get pulverized. Spin on the “Mix-in” cycle. Alternatively, you can mix in the frozen peanut butter pieces by hand after the “Re-spin” cycle.
  8. Storing leftovers. If you can’t finish the ice cream, level and smooth out the top in the container with the back of a spoon. Cover and refreeze. It will freeze solid again. When ready to enjoy the leftovers, spin on “Light Ice Cream” again. DO NOT spin on the “Re-spin” function as the ice cream has frozen back into its original state. Using the “Re-spin” function when the mixture is solid can damage the machine and the paddle.
  9. Nutrition information. The nutritional information provided is an estimate for the ice cream base only. The information will vary with any ingredient substitutes and if adding any toppings or mix-ins.
  10. See the ‘Variations’ section in the post above for more tips on customizing this peanut butter protein ice cream.

Nutrition

  • Serving Size: 1 pint
  • Calories: 278
  • Sugar: 8.6g
  • Sodium: 467.4mg
  • Fat: 8.4g
  • Saturated Fat: 2.8g
  • Unsaturated Fat: 5.5g
  • Trans Fat: 0.1g
  • Carbohydrates: 11.5g
  • Fiber: 3.3g
  • Protein: 34.8g
  • Cholesterol: 54.9mg

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