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!
Servings: 1 serving
Calories: 655kcal
Cost: $2.00
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: 1serving | Calories: 655kcal | Carbohydrates: 45g | Protein: 67.5g | Fat: 24.5g | Saturated Fat: 11.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45.5mg | Sodium: 847.5mg | Potassium: 140mg | Fiber: 5g | Sugar: 33g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 120mg | Iron: 0mg
