Chocolate Peanut Butter Ninja Creami Protein Ice Cream
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Make healthy protein ice cream in your Ninja Creami with this simple recipe. It’s super creamy, loaded with chocolate peanut butter goodness and packed with over 20 grams of protein.
If you’ve been around here for a while you already know that chocolate and peanut butter is one of my all-time favorite flavor pairings. When I first got my Ninja Creami as a gift, I couldn’t wait to put it to the test. This recipe was one of the first things I made!
This chocolate peanut butter Ninja Creami protein ice cream comes out thick, creamy, and so satisfying. It’s packed with protein, made with simple ingredients you probably already have, and honestly tastes like something you’d scoop from a pint at the store. The best part is you can whip it up at home whenever the craving strikes. It feels a little extra fun spinning your own ice cream right in the Creami.
Why I Love This Protein Ice Cream
There are plenty of reasons to love this recipe, but these are the big ones that make it a must-try:
- Easy – You only need 5 simple ingredients and a Creami ice cream maker! The hardest part is waiting for it to set in the freezer.
- Protein-packed – Satisfy your sweet tooth and get your protein in with this recipe! One serving is packed with over 20 grams of protein.
- Healthy – Not only is this ice cream vegan, dairy-free, and naturally sweetened with banana, it’s also made without gums, thickeners, or additives. Just real ingredients you can feel good about.
Ninja Creami Protein Ice Cream Ingredients
You only need 5 simple ingredients to whip up this creamy treat! Here’s what you need:
- chocolate protein powder – the base of the recipe and what makes this ice cream chocolatey and protein-packed. I love Nuzest’s chocolate protein because it’s plant-based, has a clean ingredient list, and tastes amazing. You can use my code eatingbirdfood for 15% off.
- banana – half a banana adds natural sweetness and helps make the ice cream extra creamy without needing added sugar.
- peanut butter – brings in that nutty, salty-sweet peanut butter flavor that pairs perfectly with chocolate. Look for a nut butter with simple ingredients (just peanuts and maybe salt).
- milk – I typically use unsweetened almond milk to keep things vegan and dairy-free, but you can also use regular dairy milk. Sometimes I even use Fairlife milk for a bigger protein boost.
- granola or nuts – these go in as mix-ins for a little crunch. You can keep it simple with raw nuts or make it extra special with homemade granola (my favorite!).
Substitutions & Notes
- Sweetened: I personally love the level of sweetness in this recipe as written, but feel free to taste and adjust. You can add a drizzle of honey, maple syrup, or even swirl in some of my date caramel for extra flavor.
- Peanut-free: If peanuts are off the table, swap the peanut butter for almond butter. Or go with a nut-free option like sunflower seed butter or tahini. I haven’t tried either of these with this recipe yet, so if you do I’d love to hear in the comments how it went!
How to Make Ninja Creami Protein Ice Cream
This chocolate peanut butter ice cream recipe is so easy to whip up! The hardest part is waiting for it to set in the freezer, but it’s definitely worth it!
Step 1: Add protein powder, banana, peanut butter, and milk to a Ninja Creami pint. Blend until smooth, then freeze for at least 8 hours.
Step 2: Place the frozen pint in your Creami and run the Lite Ice Cream cycle.
Step 3: Scoop a well in the center, add a splash of milk and granola or nuts, then run the Mix-In cycle.
Step 4: Once the ice cream is thick and creamy, scoop into bowls (or enjoy straight from the pint) and add any toppings you like.
Tips For the Best Ice Cream
- Protein powder matters: Different brands can give slightly different textures. I usually use Nuzest chocolate protein. It turns out super creamy, but feel free to try your favorite chocolate protein.
- Adjust sweetness to taste: Depending on the protein powder brand you use, the sweetness can vary a lot. Taste your base mixture before freezing — if it’s not sweet enough, blend in a couple of soft dates or a drizzle of maple syrup. Do this before you pop it in the freezer.
- Play with liquid levels: If your ice cream turns out crumbly or “snowy” even after a Re-Spin, you probably need a bit more liquid in your base next time. Adding an extra splash of almond milk before freezing can help prevent that.
How to Store
If you’re like me, you’ll eat up this ice cream in one sitting because it’s that good! But if you have leftovers or make a larger batch you can easily store it in the freezer for later use!
Store leftovers in a freezer-safe container with a tight lid for up to three months.
Tip: Cover your ice cream tightly so it doesn’t get freezer burn!
Frequently Asked Questions
I definitely recommend getting one because it’s so fun to use and makes the creamiest protein ice cream. That said, you can still make this recipe in a regular ice cream maker, though the texture will be a little different. Or try my high-protein ice cream recipe, which just requires a high-speed blender.
Freezing for at least 12 hours gives the best texture. If you’re short on time, you can try 8 hours, but you’ll likely need to use the Re-Spin feature with a splash of milk to get it nice and creamy.
Yes, whey works too! Just keep in mind that whey tends to blend creamier than some plant-based powders, so the texture might be slightly different. Both options are delicious, so use whatever you have on hand.
More Frozen Treats to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chocolate Peanut Butter Ninja Creami Protein Ice Cream
Ingredients
- 1 scoop (25 grams) chocolate protein powder
- ½ banana
- ½ Tablespoon peanut butter
- 1 cup unsweetened almond milk, plus more for mixing
- 2 Tablespoons granola or nuts
Instructions
- Add protein powder, banana, peanut butter and milk into an empty Ninja Creami pint and use an immersion blender to combine until smooth. You can also use a blender for this). Freeze for 8-24 hours.
- Place pint onto the Creami machine and run the Lite Ice Cream cycle once. Remove from machine, make a well in the center of the mixture and add 1 Tbsp milk and granola or nuts.
- Place pint back onto the Creami and run the Mix-In cycle. If the mixture is still powdery or not as smooth as you’d like you can add another 1 tablespoon of milk and run the pint through the Re-Spin cycle.
- Once the ice cream is your desired consistency, portion into bowls (or eat it straight from the pint), top with any toppings you like and enjoy.
Notes
- Texture tip: If your ice cream looks crumbly after the first spin, don’t worry! Just Re-Spin once or twice until it reaches that thick, creamy consistency.
- Nut-free option: Peanut butter can be swapped for sunflower seed butter or tahini. I haven’t tested this variation yet, so let me know in the comments if you give it a try.
- Storage: Store leftovers in a freezer-safe container with a tight-fitting lid for up to 3 months. Make sure it’s well covered to avoid freezer burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Hi! I just bought a Ninja Creami today and I’m looking for healthy desserts :). Could this be made with PB2 instead of regular Peanut Butter? Also, on your IG stories I saw that you made a Cookies and Cream ice cream in a Ninja Creami. Is that recipe available on your site?
Thanks so much for sharing such wonderful recipes!
~Jennette
Hi Jeannette – PB2 should work just fine! You’ll have to let me know if you try it. Are you thinking of my cookies and cream protein shake that I shared on IG? I haven’t made a creami version of this, but I’m adding it to my list to try ASAP!
I would love to try this recipe. I was looking for recipes with protein, because I have to add more protein to my diet.
I was wondering if I could use a liquid protein drink in place of the protein powder and milk.
So glad this recipe caught your eye! I haven’t tested it with a liquid protein drink, but I think it could work in place of the milk and protein powder. Just try to use about 1 cup total and make sure it’s creamy enough to freeze well. Let me know how it turns out if you give it a go!
can you make this without an ice cream maker?
Hi Emily. This recipe is specifically for the Ninja Creami, but if you are wanting to make something similar, I would suggest my Chocolate Peanut Butter Protein Smoothie! Enjoy!
Two questions bc I’m excited to have finally found a good recipe that doesn’t have a bunch of artificial junk in it…
-Does the nutrition info include the granola?
-Can I add cocoa powder to make it even more chocolaty or would that mess up the consistency?
Thanks!
Hi Lauren. So glad you’re excited about this recipe! The nutrition info doesn’t include the granola or any optional toppings. You can definitely add cocoa powder to make it more chocolatey — I’d start with 1/2 to 1 tablespoon. It shouldn’t mess up the consistency, but if it seems too thick when spinning, just add a splash of milk. Let me know how it turns out if you give it a try!
Hi there! Excited to try this! I was wondering if you have any alternative suggestions for the banana? I have two little boys that really don’t like the taste of banana. Thank you!
Hi Amy! I unfortunately don’t have an alternative to the banana. I bet you could try cauliflower rice, but you’d need to add a sweetner because the banana adds sweetness. But, in my opinion, you don’t really taste the banana, it just enhances the creaminess. Let me know if you give this recipe a try!
Thank you for this recipe! I was gifted the Creami for Christmas and am looking for healthy recipes to use.
I just put the base in the freezer. Any other recipes or tips are welcome. I love your site!
Hi Kim! I hope you love this one – Just take your time and follow the instructions I provided, it should turn out so creamy and delicious. Can’t wait to hear what you think!
Cool! My Ninja Creami is older, the new one looks great! I’ve only made recipes with coconut milk, but it kind of comes out a little weird because the fat separates. I look forward to trying your recipe with the almond milk. Looks great! Thanks for posting.
Of course! I hope you love this one, Emily. Can’t wait to hear what you think!