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This creamy, high-protein ice cream tastes just like a peanut butter cup but it’s made with wholesome ingredients and packed with protein! It’s the perfect guilt-free dessert or post-workout treat, made effortlessly in your Ninja Creami.

Ingredients

Ice Cream Base

1 ½ cups whole milk
¼ cup powdered peanut butter (such as PB2)
1 scoop (about 3 Tbsp) vanilla protein powder
1 Tbsp vanilla pudding mix

Mix-Ins

3 mini Reese’s Peanut Butter Cups, plus extra for garnish
1–2 Tbsp creamy peanut butter (such as Skippy or Jif)
Optional: Reese’s Pieces or other peanut butter candies

Instructions

1. Prepare the Base

In a Ninja Creami™ pint container, combine the milk, powdered peanut butter, protein powder, and pudding mix.
Whisk well until completely smooth. A handheld milk frother works especially well for blending everything together and avoiding clumps.

2. Freeze

Place the uncovered pint on a flat surface in the freezer for 24 hours.

Important: Do not freeze with the lid on—this can cause a dome to form on top, which may damage the Ninja Creami blade.

3. Spin the Ice Cream

After 24 hours, remove the pint from the freezer. Insert it into the outer bowl, lock the lid on top, place the assembly on the motor base, and twist the handle to lock it into place.
Select Lite Ice Cream mode and let the machine spin the mixture until smooth and creamy. Usually, one spin is enough.

4. Add Mix-Ins

Use a spoon to create a small well in the center of the ice cream (about 1½ inches wide). Add the mini peanut butter cups and creamy peanut butter (plus any other candies, if using).
Run the Mix-In program once to evenly distribute the goodies throughout the ice cream.

5. Serve

Scoop the ice cream into bowls, garnish with a few more chopped peanut butter cups or Reese’s Pieces on top, and enjoy immediately!

Why You’ll Love This Recipe

Protein-packed: Satisfies your sweet tooth while fueling your body.
Easy and quick: Only a few ingredients and your Ninja Creami do all the work.
Rich and creamy: The combination of peanut butter and vanilla creates a decadent, ice cream–shop flavor.
Customizable: You can add your favorite candies, nuts, or chocolate chips.

Tips

Use whole milk: It gives a richer texture. For a lighter option, try 2% or almond milk, but expect a slightly icier consistency.
Don’t skip the freeze time: The 24-hour freeze ensures the perfect texture for spinning.
Warm peanut butter slightly: Makes it easier to add as a mix-in.
For thicker ice cream: Add an extra ½ scoop of protein powder or reduce milk slightly.

Variations and Substitutions

Chocolate version: Use chocolate protein powder and add 1 Tbsp cocoa powder to the base.
Vegan option: Use plant-based milk and vegan protein powder, and skip the pudding mix or use a cornstarch-based alternative.
Nut-free: Substitute powdered almond butter or sunflower seed butter for peanut butter.
Extra indulgent: Swirl in melted chocolate or caramel before serving.

FAQs

Can I use regular peanut butter instead of powdered?
Yes, but it will make the ice cream heavier and higher in fat. Use 2–3 Tbsp creamy peanut butter in place of powdered, and reduce the milk slightly.

Do I need to respin it?
Usually, no. If it looks crumbly, add 1–2 Tbsp milk and respin once.

Can I make it without protein powder?
Yes, but it will be less creamy and have a lighter texture. You can add 1 Tbsp extra pudding mix instead for better consistency.

Serving Suggestions

Top with crushed peanut butter cups, Reese’s Pieces, or a drizzle of chocolate syrup.
Serve between two chocolate cookies for a fun protein ice cream sandwich.
Add a sprinkle of flaky sea salt to enhance the peanut butter flavor.
Enjoy as a post-workout snack or healthy dessert after dinner.