Keto Peanut Butter Cup Ice Cream in the Ninja Creami (High Protein!)

July 2, 2024

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Published: May 14, 2022 · Modified: Mar 2, 2024 by Cathy Chenard · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Peanut butter and chocolate are meant to be, especially in this keto peanut butter cup ice cream! And, thanks to the Ninja Creami, this ice cream is high in protein, low in calories and carbs, and sugar-free!

Scoops of keto peanut butter ice cream in a bowl with a Quest peanut butter cup on the side.

We have a new favorite Ninja Creami ice cream flavor here! Or, at least until we create our next new favorite and claim the same thing.😆But, seriously, if you love peanut butter cups, you’ll fall in love with this ice cream.

To be honest, we weren’t sure we’d even like peanut butter and chocolate ice cream until we made it. Hard to believe, but neither of us had tried it before. We’re so glad we did though.

This healthier, high-protein and keto ice cream is smooth and creamy with just the right amount of peanut butter flavor. For the crunchy chocolate chunks, you can use either keto milk chocolate chips (we use Lily’s Milk Chocolate Style Baking Chips) or keto peanut butter cups (we use Quest peanut butter cups). Both are delicious in this recipe and are easy to incorporate with the Ninja Creami.

And don’t worry, this keto and protein peanut butter cup ice cream tastes just as yummy as any regular ice cream you’d buy at that store. Except the macros on this are so much better. Per serving, it’s only 92 calories, 40 percent protein, and 2.8 grams of net carbs. No guilt when eating this one!

Be sure to check out our other Ninja Creami keto ice creams including our Keto Butter Pecan Ice Cream and High-Protein, Keto Chocolate Ice Cream

*For the integrity of our food blog, we do not engage in brand partnerships nor do we accept free products. We only review and recommend the products we enjoy.

*As an Amazon Associate we earn from qualifying purchases.

INGREDIENTS

Unsweetened almond milk: To create the right consistency, you need a liquid. We use unsweetened almond milk since it’s keto-friendly and low in calories. You may substitute with another type of low-carb milk like unsweetened macadamia milk.
Peanut butter flavored protein powder: We use protein powder to increase the protein in this ice cream. Our favorite powder is Quest Peanut Butter Protein Powder. However, you may use your favorite peanut butter protein powder.
Peanut Butter Powder: Peanut butter powder is made from peanuts and tastes like peanut butter. However, the fat is removed, so you’re just left with a powder that’s lower in calories. We use PBFit Pure Peanut, which has no added sugar or fillers.
Powdered erythritol: We use Swerve Confectioners Sweetener, but you can use any of brand of erythritol sweetener.
Sugar-free Milk Chocolate Chips: We use Lily’s Milk Chocolate Chips in this recipe to replicate the taste of a peanut butter cup, which is made with milk chocolate. Make sure your chips are “milk-chocolate style.” Using semi-sweet and dark-chocolate style chips doesn’t produce as good results. Another option is to use keto peanut cups, which are just as yummy (though slightly higher in calories). We’ve tested Quest peanut butter cups in this recipe with great results.
Guar Gum: Guar gum is thickening agent that helps create a creamy texture in ice creams and sorbets. You may substitute with xanthan gum, but the texture may not turn out as creamy.

HOW TO MAKE

STEP 1: Combine all the ingredients in a blender or food processor and pulse until fully mixed and smooth in consistency.

STEP 2: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let freeze for at least 24 hours.

Pouring mixture into pint container for freezing.

STEP 3: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl. Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode, and it will spin for several minutes.

STEP 4: When it stops spinning, take the container out and assess the consistency of the ice cream. If it’s powdery in texture as shown in picture 4 (as opposed to creamy and smooth), then you’ll need to respin.

Pressing Ice Cream mode on Ninja Creami.

Picture of powdery ice cream after first spin.

STEP 5: If you need to respin, place the outer bowl lid back on and lock it back into the Ninja Creami and push respin.

STEP 6: After it’s done respining, take out the outer bowl and assess the ice cream consistency. If it’s still powdery and clumpy, as shown in step 6, then return to the Ninja Creami and hit respin.

Pressing the respin button to respin ice cream.

Image of powdery and clumpy ice cream after respining.

STEP 7: If its smooth and creamy, as shown in picture 7, then add the sugar-free chocolate chips. Create an indent in the center of the ice cream (there should already be a small indent from spinning) and pour them in the center.

STEP 8: After, return it to the Ninja Creami and press the mix-in button to incorporate. When done spinning, serve immediately and enjoy!

Smooth and creamy ice cream with the addition of chocolate chips.

Select the Mix In button to finish ice cream.

Final peanut butter cup ice cream served in a bowl with a Quest peanut butter cup and additional sugar-free chips.

STORING THE ICE CREAM

Ice cream made by the Ninja Creami is best when eaten immediately. Since it’s not made with standard ingredients and in the same manner as regular ice cream, it does not store as well as traditional ice cream.

If you have leftovers, we recommend letting the ice cream melt until soft (which happens fairly quickly) and then storing it back in a Creami pint since you’ll likely need to re-run the Creami on it after it re-hardens. Be sure to flatten the surface of the ice cream in the pint before placing it in the freezer.

To serve, simply re-run the Creami process again or respin the ice cream (as it may be frozen) until smooth and creamy.

WHY THE NINJA CREAMI CAN MAKE ICE CREAM OUT OF ALMOST ANYTHING

With traditional ice cream machines, the ice cream is stored in the freezer so it has to maintain its creamy texture while in there. Keeping a liquid creamy at freezing temperatures requires a careful balance of ingredients. For example, in traditional ice cream, if you reduce the amount of sugar in the mixture it will get too hard in the freezer to be ice cream.

By contrast, with the Ninja Creami you start by freezing your mixture into a solid and then the Creami pulverizes it to create ice cream. The benefit of this approach is almost any mixture will freeze to a solid. This is especially useful in low calorie or protein ice creams with non-standard ingredients that won’t stay creamy in the traditional ice cream making process. The trade off is that you have to eat it right away and it can’t be stored like traditional ice cream.

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