Chocolate Peanut Butter Protein Ice Cream (Ninja Creami)
Let Me Tell You About This Chocolate Peanut Butter Ninja Creami Creation
You know how some days you just want dessert, but not the major-guilt, crash-an-hour-later kind? That’s exactly the story behind my chocolate peanut butter protein ice cream—made in my trusty Ninja Creami. Actually, the first time I tried this, I’d just run out of regular ice cream and had a tub of Greek yogurt looking lonely in the fridge, so I thought, “Eh, why not add some protein powder and see what happens?” (Spoiler: it came out weird the first time, but now it’s a hit.) It’s now my go-to late night snack, especially on those nights when my sweet tooth wins the argument in my head. Oh, and for some reason, I always remember my cousin Jake complaining about protein ice cream being too chalky… sorry Jake, but I think I’ve cracked the code here!
Why You’ll Love This Recipe (Or At Least Laugh Trying)
I make this when I’m craving dessert but still want to feel like I somewhat have my life together (protein counts as responsible, right?). My family goes wild for this; although, my dad once mistook it for chocolate hummus, but anyway. It’s creamy, the right amount of sweet and if you’re a peanut butter freak—like I may or may not be—you’ll love it. Plus, it’s something I can whip up after a gym session and feel only minorly guilty about eating at midnight. Oh, and if you’re like me and hate complicated recipes after a long day, this is the culinary equivalent of a layup.
What You Need (And What’ll Do in a Pinch)
- 1 cup milk of choice (I usually grab unsweetened almond, but any milk—even oat milk if you fancy—works. My mum swears by whole milk for more creaminess.)
- 1 scoop chocolate protein powder (I’ve tried both whey and plant-based stuff. Honestly, whatever’s on sale or open—no fancy brand needed.)
- 2 tablespoons peanut butter (Crunchy is amazing but smooth disappears into the mix better. Sunflower butter worked okay once when I was out!)
- 1 tablespoon unsweetened cocoa powder (Not totally required, just amps up that chocolate punch. I tried dark Dutch stuff last time and wow, so strong.)
- 2 tablespoons sweetener (Monk fruit, maple syrup, Stevia, regular sugar… I just eyeball it, really.)
- A small splash of vanilla extract (More for smell than taste, I think!)
- Pinch of sea salt (Don’t skip this bit. Learned that the hard way.)
- Optional: Chocolate chips, chopped peanuts, mini marshmallows (for stirring in—my little cousin dumps in sprinkles, which kind of makes a mess but brings joy.)
How I Actually Make It (And You Can Too)
- Chuck the milk, protein powder, peanut butter, cocoa, sweetener, vanilla, and salt into a blender or just whisk like mad in a big jug (I usually can’t be bothered to get the blender dirty unless I’m feeling professional).
- Blend until it’s smoothish—don’t worry too much if there’s a stubborn lump, the Ninja Creami is surprisingly forgiving.
- Pour that mixture into the Ninja Creami pint container. Sometimes I taste at this stage; don’t tell anyone.
- Stick it in the freezer—lid on—for at least 12 hours. Honestly, I’ve tried rushing it (just 8 hours once) and surprise, surprise, it was an icy disaster.
- When you’re ready for ice cream, pop the pint into your Ninja Creami, turn to the ‘Lite Ice Cream’ setting, and let it do its noisy magic. (The dogs will bark.)
- Scoop, check the texture. If it looks crumbly, this is normal—stir in a splash of milk (like two tablespoons) then run the ‘Respin’ cycle. It gets creamy, promise.
- Add any extras you like, then eat right from the container (no judgment), or class it up in a bowl. Up to you.
Things I’ve Noticed (Probably Not in the Ninja Manual)
- If you overpack the container, it never spins right. Like, ever.
- Protein powder brands—some are more chalky, so sometimes I just use less powder and make up the flavor with cocoa. Tastes less like gym socks, more like dessert.
- Be patient; the freezer does most of the work. I once used my outdoor freezer in a Texas summer and, uh, nope.
Go Wild: Variations and Experiments
- Banana style: Toss in half a frozen banana. It turns all soft-serve-y. But—makes it less “protein-first.”
- Mocha madness: A teaspoon of instant coffee (unbelievably good, but not after 5 PM or you’ll be staring at the ceiling all night).
- Coconut dream: Use coconut milk instead of regular milk—it’s a bit richer, though it can taste a tad overwhelming if you’re not into coconut. Also, nut allergies, obviously.
- Epic failure: Attempted adding chopped dried cherries. Textural nightmare. Don’t recommend. Live and learn!
Stuff You’ll Need (Or Improvise If You Must)
- Ninja Creami machine (Um, kind of the point? But honestly, if you’ve got a cheap ice cream maker, it’ll work but the texture’s different. Worst case? Freeze in a loaf pan and scrape like granita. It’s rustic; that counts as artisanal these days, right?)
- Blender or whisk (Muscle-power for the win.)
- Measuring cups, or just guesstimate—life’s too short to fret.
How to Store It (If You Have Any Left—Ha!)
Freeze leftovers with the lid on. If it gets solid as a rock—which it probably will—just respin with a splash of milk when you’re ready. In my house, though, it vanishes faster than socks in the dryer. I think, personally, it’s even better the next day after respinning, but my brother disagrees (what does he know?).
Serving—All About Style (or Lack Thereof)
Sometimes I pile this into mugs and sprinkle on some chopped peanuts (or Reeses Pieces if I’m feeling outrageous). It’s also unbeatable smushed between two chocolate chip cookies. My niece insists on rainbow sprinkles. So really, do whatever makes you smile. Occasionally, we eat it straight from the pint over the kitchen sink. Not classy, but honest.
Stuff I Learned the Hard Way (Pro Tips, Kinda)
- Don’t try to speed up the freezing step; I once pulled it at six hours and it was basically frozen chocolate milk. Regret.
- If your Creami sounds like it’s about to launch into orbit, you probably overfilled it. Scoop some out and try again. (Yes, this happened. Twice.)
- I thought using only natural peanut butter would work best, but actually, using the classic, slightly-sweet stuff like Jif gives nicer texture. Who knew?
Kinda Random FAQ
- Can I skip the protein powder? Sure, just use a touch more cocoa, maybe add sweetener. Won’t be super high in protein, but it’ll still taste fab. Actually, it’s easier without the powder sometimes, especially if you’re out.
- How do I keep it from turning into a rock? The respin with milk thing is absolutely key—don’t skip it! Or just eat it all at once, easy solution.
- Can I use PB2 or powdered peanut butter? I’ve tried—texture’s different, but it still works when I’ve run out of the real deal. Add more for flavor if you like.
- I don’t have a Ninja Creami. Am I doomed? Nah, just freeze in bowls or a loaf pan and scrape like you’re making Italian granita, or blitz in a food processor after freezing—still delicious, just, y’know, not quite the same.
- Is this breakfast or dessert? Both? I won’t judge. Heck, sometimes I call it an energy snack and get away with it.
One last thing—don’t be afraid to mess up. Some of my best ice cream stories have started out as “oops.” And if you can get someone else to do the dishes, even better. Cheers!
Ingredients
- 1 cup unsweetened chocolate almond milk
- 1 scoop chocolate protein powder (about 30g)
- 2 tablespoons creamy peanut butter
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons low-calorie sweetener (such as erythritol or stevia)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon mini chocolate chips (optional, for mix-in)
Instructions
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1In a blender or mixing bowl, combine chocolate almond milk, chocolate protein powder, peanut butter, cocoa powder, sweetener, vanilla extract, and salt.
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2Blend or whisk until the mixture is smooth and well combined.
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3Pour the mixture into the Ninja Creami pint container and securely attach the lid.
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4Freeze the container on a level surface for at least 8 hours, or overnight.
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5After freezing, remove the lid and install the pint into your Ninja Creami machine. Process on the ‘Ice Cream’ function according to the manufacturer’s instructions.
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6If desired, add mini chocolate chips as a mix-in and process again briefly. Serve immediately for best texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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