Ninja Creami Chocolate Peanut Butter Cup Protein Ice Cream
This creamy, protein-packed dessert combines rich chocolate and peanut butter flavors with a healthy twist. Perfect as a post-workout treat or an indulgent snack, it’s made effortlessly with the Ninja Creami for a smooth, decadent texture.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 24 hours 10 minutes (includes freezing)
- Yield: 1 pint 1x
- Category: Dessert, High-Protein
- Cuisine: American
Ingredients
Scale
Ice Cream Base:
- 11.5 oz (326 g) chocolate protein shake
- 2 tbsp sugar-free instant chocolate fudge pudding mix
- 1 tsp dark cocoa powder
- 2 tbsp PB Fit powdered peanut butter
Mix-ins:
- 3 zero-sugar peanut butter cups
Optional:
- 1–2 tbsp chocolate almond milk (for respin consistency)
Instructions
- Blend the Base: Combine the chocolate protein shake, pudding mix, cocoa powder, and PB Fit in a blender. Blend until smooth and fully combined.
- Freeze: Pour the mixture into a Ninja Creami pint container. Freeze uncovered on a flat surface for 24 hours at -7°F to 9°F.
- Process in Ninja Creami: After freezing, place the pint in the machine and process using the “Lite Ice Cream” setting. If crumbly, add 1–2 tbsp of chocolate almond milk and respin until creamy.
- Add Mix-ins: Chop the peanut butter cups and add them to the ice cream. Use the “Mix-ins” setting to evenly distribute them throughout.
- Serve: Scoop into a bowl or enjoy directly from the pint!
Notes
Serving Suggestions:
- Top with crushed peanuts, a drizzle of melted peanut butter, or sugar-free chocolate syrup for extra indulgence.
Tips & Tricks:
- Let the pint sit at room temperature for 5–10 minutes before processing for smoother results.
- Use a hand frother if you don’t have a blender for mixing the base.
Storage & Reheating:
- Store leftovers in the Ninja Creami pint with a lid. Reprocess using “Re-spin” before serving.
- If not reprocessing, let sit at room temperature for about 10 minutes to soften.