Ever want ice cream that’s creamy, full of protein, and ready to scoop right out of the freezer? This recipe brings that dream to life! Inspired by the classic flavor of Nutter Butter cookies, this version has a healthy twist. The secret? A touch of vegetable glycerin to keep it soft and scoopable, even after freezing. Whether you’re into fitness or just want a guilt-free treat, this one’s for you.
Let’s get started.
Quick Recipe Breakdown
Time:
- Prep: 5 minutes
- Freeze: 24 hours
Servings:
- Makes one pint (perfect for one or two people).
Difficulty:
- Super easy. No fancy cooking skills needed.
Tools You’ll Need:
- Ninja Creami machine
- Pint container (comes with the machine)
- Blender (or immersion blender)
Don’t have a Ninja Creami? A high-powered blender might work, but the texture won’t be quite the same.
What You’ll Need
Here’s everything to grab before you start:
- 1½ cups unsweetened almond milk (plain)
- 3 tbsp granulated allulose or a similar sweetener (like Swerve)
- 1 scoop (42g) GHOST Nutter Butter Protein Powder
- 1 tbsp PB Fit Peanut Butter Powder
- 1½ tsp food-grade vegetable glycerin
- ⅛ tsp guar gum
Ingredient Swaps
- Almond milk: Oat, cashew, or Fairlife milk works too.
- Swerve: Swap for Monkfruit or any 1:1 sugar substitute.
- Protein powder: Any brand with stabilizers will do. If yours doesn’t have stabilizers, just add a pinch more guar gum.
- PB Fit Powder: Stick to powdered peanut butter—regular PB might mess with the texture.
Step-by-Step Instructions
1. Blend Everything Together
Pour the almond milk into a blender, then toss in the protein powder, sweetener, PB Fit powder, vegetable glycerin, and guar gum. Blend it all until smooth.
Tip: The mix should be a little creamy—not watery. If it’s thin, double-check your guar gum amount.
2. Freeze the Mixture
Pour your blended mix into the Ninja Creami pint container. Don’t fill it too high! Freeze on a flat surface for at least 24 hours.
Pro Tip: Keep your freezer between -7°F and 9°F (-22°C to -13°C) for the best texture.
3. Spin It Into Ice Cream
Take the frozen pint and pop it into the Ninja Creami machine. Lock it in, then select the “Lite Ice Cream” setting.
Problem Solving: Ice cream looking crumbly? No worries—just add a tablespoon of almond milk and hit “Re-spin.”
4. Add Some Mix-Ins (Optional)
Want to jazz it up? Add crushed cookies, nuts, or chocolate chips after the first spin. Use the “Mix-In” setting to blend them perfectly into your ice cream.
Fun Idea: Peanut butter cups or chocolate chunks work great with this recipe!
5. Serve and Store
Your ice cream is ready to enjoy! If you have leftovers, smooth the top, pop the lid on, and toss it back in the freezer. Thanks to the vegetable glycerin, it’ll stay scoopable even days later.
Extra Tips & Twists
- Make it Vegan: Use a plant-based protein powder and dairy-free ingredients.
- Add a Flavor Kick: Try a pinch of cinnamon or nutmeg for a fun twist.
- Seasonal Touches: Mix in fresh banana slices for a summer vibe.
Serving idea? Scoop it into a fancy bowl, sprinkle on some crushed peanuts, and drizzle with melted peanut butter. Fancy but easy.
Now you’ve got all the tools to whip up your own pint of creamy, protein-rich magic. Whether it’s for an after-workout snack or a treat-yourself moment, this ice cream is the perfect combination of health and indulgence. Enjoy every bite!
PrintNinja Creami SCOOPABLE Nutter Butter Protein Ice Cream
This creamy, protein-packed ice cream is a healthier twist on classic Nutter Butter flavors. Thanks to a clever mix of ingredients, it stays perfectly scoopable straight from the freezer—no thawing or re-spinning needed! Perfect as a post-workout treat or guilt-free dessert.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours 5 minutes (includes freezing time)
- Yield: 1 pint (2 servings) 1x
- Category: Dessert, High-Protein
- Cuisine: American
Ingredients
- 1½ cups (354 ml) unsweetened almond milk
- 3 tablespoons Swerve (granulated allulose blend)
- 1 scoop (42.1 grams) GHOST Nutter Butter Protein Powder
- 1 tablespoon PB Fit Peanut Butter Powder
- 1½ teaspoons food-grade vegetable glycerin
- ⅛ teaspoon guar gum
Instructions
In a small blender, combine almond milk, Swerve, protein powder, PB Fit, vegetable glycerin, and guar gum. Blend until smooth and fully incorporated. The mixture should be creamy and lump-free.
Pour the blended mixture into a Ninja Creami pint container. Secure the lid tightly and freeze on a flat surface for at least 24 hours at -7°F to 9°F (-22°C to -13°C).
After freezing, place the pint container into the outer bowl of your Ninja Creami machine. Lock it in place and select the “Lite Ice Cream” setting. If the texture appears crumbly or sandy, add 1–2 tablespoons of almond milk in the center and respin until smooth.
For added texture or flavor, dig a small well in the center of the processed ice cream and add mix-ins like crushed nuts or chocolate chips. Use the “Mix-In” setting to incorporate them evenly.
Enjoy immediately or store leftovers in the pint container with the lid tightly sealed. The ice cream will remain scoopable without needing further processing!
Notes
Serving Suggestions:
Serve in chilled bowls and garnish with crushed peanuts or a drizzle of melted peanut butter for extra indulgence.
Tips & Tricks:
- Use food-grade vegetable glycerin to ensure scoopability straight from the freezer.
- If using a different protein powder without stabilizers, increase guar gum to ¼ teaspoon for better texture.
Storage & Reheating:
Store leftovers in the freezer for up to two weeks. No thawing or re-spinning is necessary—just scoop and enjoy!
