Ninja Creami Peanut Butter Protein Ice Cream

Step 1

Add the ultra-filtered low-fat milk, unsweetened vanilla almond milk, peanut butter protein powder, powdered peanut butter, white sugar replacement, guar gum and xanthan gum to the Ninja creami container. Use a handheld frother or immersion blender to blend until evenly combined. (Alternatively, use a mini blender or food processor to blend the ingredients and then pour into the creami container.)

Step 2

Place the container in the freezer on a level surface and freeze for 24 hours until frozen solid (note 5).

Step 3

Remove the pint and set on the counter for 3-5 minutes. Then run the bottom of the container under hot water from the sink for 30-60 seconds to help loosen up the icy edges from the sides of the container. Pat-dry, then remove the pint lid and place the container in the outer bowl. Lock the lid.

Step 4

Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin. The ice cream will come out looking powdery and crumbly and not completely creamy. This is perfectly normal.

Step 5

Eject the outer bowl and remove the pint. Run a butter knife around the edges of the container to help incorporate any icy parts into the ice cream. Place the pint in the outer bowl again. Cover and lock the lid. Reinstall into the machine and press the “Re-spin” button.

Step 6

Eject the outer bowl from the machine and remove the lid. If adding any mix-ins, make a hole in the middle of the pint using the butter knife and push down your mix-ins of choice. Cover and lock the lid. Reinstall into the machine press the “Mix-In” cycle button.

Step 7

Remove the pint from the machine. Smooth the top with a spoon then scoop into serving dishes if you like. Top with desired toppings and enjoy!