Can I make this without protein powder?

The protein powder is important in this particular recipe for both the nutrition profile and texture. Without it, you'd lose the protein benefits and the ice cream may be too icy.

Can I skip the collagen peptides?

Yes, but the collagen adds extra protein and helps create a creamier texture. If you skip it, consider adding an extra half scoop of protein powder.

Can I make this vegan or dairy-free?

Absolutely! Use plant-based protein powder and milk. To keep the sugar in check, ensure your milk of choice is unsweetened.

How long does the ice cream keep?

It's best consumed within 2 hours of spinning for optimal texture. It can be stored in the freezer for up to 1 month. Just let it sit at room temperature for 15 - 20 minutes before scooping or re-spin in the Creami.

Chocolate Peanut Butter Ninja Creami (High Protein)

Description

Creamy chocolate peanut butter protein ice cream made in the Ninja Creami with 44g protein and anti-inflammatory ingredients. Perfect meal replacement that tastes like dessert.

Ingredients

Base Ingredients:

1 cup (240ml) unsweetened cashew or almond milk
1 scoop (30g) chocolate protein powder (whey or plant-based)
2 tablespoons (15g) Vital Proteins collagen peptides powder
1 tablespoon (16g) natural peanut butter
1 tablespoon (12g) monkfruit sweetener (or preferred granulated sweetener)
1 teaspoon (5ml) vanilla extract
Pinch of sea salt

Optional Anti-Inflammatory Boosters:

1 tablespoon unsweetened cocoa powder (flavonoids)
1/8 teaspoon ground cinnamon (anti-inflammatory)
1/2 tablespoon ground flaxseed (omega-3s)
1/2 teaspoon turmeric powder (potent anti-inflammatory)

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Instructions

Blend: Add all ingredients to a blender and blend until completely smooth with no lumps.
Pour: Transfer mixture into a Ninja Creami pint container, leaving about ½ inch of space at the top.
Freeze: Cover with storage lid and freeze for 24 hours until completely solid.
Thaw slightly: Remove from freezer and let sit at room temperature for 15 - 20 minutes to ensure the best creamy texture.
Process: Process on "Ice Cream" setting for a firmer ice cream or "Frozen Yogurt" for softer consistency.
Re-spin if needed: If mixture appears crumbly add 1-2 tablespoons of your milk of choice. Re-spin on "Re-spin" setting.
Add mix-ins (optional): For chocolate chips, nuts, or other add-ins, use "Mix-in" setting for 1 cycle.
Serve: Enjoy immediately. Any leftover ice cream, cover the container with a lid and freeze to enjoy another time.

Prep Time: 10
Category: dessert
Method: blender
Cuisine: American

Nutrition

Serving Size: 1
Calories: 352
Sugar: 2.6 g
Sodium: 2762.7 mg
Fat: 12.1 g
Carbohydrates: 17.1 g
Fiber: 2.4 g
Protein: 44.7 g
Cholesterol: 3.4 mg