Peanut Butter Cup Ninja Creami Ice Cream
One of our favorite nighttime treats, this peanut butter cup Ninja creami recipe features a sweet, peanut butter base and lots of peanut butter cup pieces in every bite. Made with five simple ingredients and over 60 grams of protein, it’s the perfect way to satisfy our sweet tooth while keeping us full!
The only thing we regret about our Creamis is that we waited so long to get them. Now, we enjoy a pint of ice cream pretty much every day! With options like our Ninja Creami cookies and cream ice cream, Ninja Creami strawberry ice cream, and this peanut butter Ninja Creami recipe, we truly never get bored.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details and instructions!
- Milk – We use 2% Fairlife milk, but any regular or plant-based milk will work. Just keep in mind that the higher the fat content, the richer and creamier your ice cream will be.
- Protein Powder – Vanilla whey protein powder works best. works best for this. We use the Peachie Spoon protein. (Use code: HappiHomemade to save at checkout!)
- Collagen – We use vanilla collagen to add a little extra flavor. If we don’t have vanilla collagen on hand, we substitute one serving of flavorless collagen plus 1 Tablespoon monk fruit sweetener for a similar taste.
- Powdered Peanut Butter – This gives the ice cream base a peanut butter taste. We do not recommend using regular peanut butter because it doesn’t blend evenly. You could substitute cocoa powder if you prefer a chocolatey flavor base over the peanut butter flavor.
- Peanut Butter Cups – We use our homemade protein Reese cups, but, of course, store-bought peanut butter cups also work. Feel free to experiment with different flavors! Dark chocolate pb cups are one of our faves.
Our Top Tips & Tricks
- Use a high-powered blender for the base. A stick blender works best to fully dissolve the protein powder, collagen, and powdered peanut butter. This helps prevent a gritty texture after spinning.
- Freeze the pint uncovered and level. Leaving the lid off in the freezer while the protein ice sets reduces doming at the top, which is important because an uneven surface can damage your Creami blade.
- Always flatten the top before spinning. If any bumps form while freezing, shave them down with a knife so the surface is completely flat before processing.
- Let the pint thaw slightly before spinning. A 10-minute thaw or a quick rinse under warm water helps the machine spin more smoothly and prevents a crumbly texture.
- Run two Lite cycles for the creamiest texture. The first cycle breaks everything up; the second creates a smoother, ice-cream-like consistency.
- Adjust sweetness to taste. Protein powders vary in sweetness. If your brand isn’t very sweet, add 1-2 teaspoons monk fruit, maple syrup, or honey to the base.
- Add a splash of milk if needed. If the texture looks dry or crumbly after spinning, add 1-2 tablespoons of milk, and re-spin once.
Fun Ways to Serve
If we’re being honest, we usually eat our peanut butter cup Ninja Creami straight out of the container. With about 600 calories, we don’t feel bad about eating the whole thing!
Of course, you can never go wrong with toppings, such as whipped cream, sprinkles, peanut butter cups, peanut butter drizzle, chocolate sauce, chopped nuts, or maraschino cherries.
Or, try serving your ice cream in a cone, sandwiched between chocolate waffles, spread over protein powder pancakes, or added to a banana split or sundae!
More Creami Recipes
Peanut Butter Cup Ninja Creami Ice Cream Recipe
Make this peanut butter cup Ninja Creami recipe with five simple ingredients for a nutty, chocolatey treat with just over 600 calories and 60+ grams of protein!
Equipment
Ingredients
Ice Cream
- 1 1/2 cups 2% Fairlife milk
- 1 serving (28-34 grams) vanilla whey protein powder (we use Peachie Spoon, “HappiHomemade” saves at checkout)
- 1 serving (20 grams) vanilla collagen (we use Yonder collagen, “HappiHomemade” saves at checkout)
- 3 Tablespoons powdered peanut butter
Mix-Ins
- 2 regular-sized peanut butter cups or as many as you desire, cut into small pieces
Instructions
- Place all ice cream ingredients (NOT mix-ins) in a Ninja Creami pint container and mix with a stick blender until smooth. A handheld frother may be used if it has enough power.1 1/2 cups 2% Fairlife milk, 1 serving (28-34 grams) vanilla whey protein powder (we use Peachie Spoon, “HappiHomemade” saves at checkout), 1 serving (20 grams) vanilla collagen (we use Yonder collagen, “HappiHomemade” saves at checkout), 3 Tablespoons powdered peanut butter
- Freeze the pint on a level surface in the freezer, with the lid off, for 24 hours (see notes). Freezing with the lid on creates a hump at the top of the ice cream. However, sometimes this happens no matter what.
- Remove the pint from the freezer and let it thaw for 10 minutes or run the sides of the container under warm water for 1-2 minutes. If the top of your ice cream is not flat, scrape down any bumps or uneven texture with a knife (see notes).
- Place the pint in the outer bowl of the Creami and lock the lid on top. Place the bowl assembly on the Creami motor base, twist the handle right to raise the platform, and lock it in place.
- Select the Lite Ice Cream function two times. You will need to unlock and lock the Creami bowl in between the two cycles.
- Use a spoon to create a small hole in the center, about 1½ inches wide. Place the peanut butter cup pieces in the center. Lock the lid into place and select the Mix-In function.2 regular-sized peanut butter cups or as many as you desire, cut into small pieces
- Enjoy immediately!
Notes
Ingredient Tips – Fat-free Fairlife milk may be substituted for the 2%, with little difference in texture. Use 1 serving flavorless collagen plus 1 Tablespoon monk fruit sweetener to replace the vanilla collagen.
Prep Tips – Don’t overfill the pint container. The ice cream will expand in volume as it spins so don’t worry if it looks like the pint isn’t initially full. While 24 hours is the typical time frame for freezing your pint, once you’re familiar with the process, you can experiment with shorter freezing times and adjust as needed. Depending on freezer temps, you may only need 12-18 hours. If a hump forms on the top of your ice cream while freezing, shave down the bump or unevenness with a knife before processing. Your machine can be ruined if the ice cream is not flat on top.
Nutrition is calculated for store-bought Reese peanut butter cups not our high-protein Reese recipe.
Nutrition
Serving: 1servingCalories: 655kcalCarbohydrates: 45gProtein: 67.5gFat: 24.5gSaturated Fat: 11.5gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 45.5mgSodium: 847.5mgPotassium: 140mgFiber: 5gSugar: 33gVitamin A: 0IUVitamin C: 0mgCalcium: 120mgIron: 0mg
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If you are looking for the creamiest and most delicious high protein ice cream look no further. If you served this to guests they would never know it is a healthy alternative! Use homemade peanut butter cups or store bought – delish!!