Ninja 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!