Chocolate Peanut Butter Ninja Creami Protein Ice Cream
This chocolate peanut butter protein ice cream is made in the Ninja Creami with just a handful of ingredients. Creamy, satisfying, and packed with protein.
Servings: 1
Equipment
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
Serving: 1 | Calories: 291kcal | Carbohydrates: 27g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 574mg | Potassium: 549mg | Fiber: 6g | Sugar: 12g