Ninja Creami Chocolate Peanut Butter Cup Ice Cream
A delicious and dairy free chocolate peanut butter cup ninja creami protein ice cream recipe. This vegan ice cream has an incredible creamy texture and it is packed with flavor!
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Ninja Creami Chocolate Peanut Butter Cup Ice Cream
Good morning friends. I just recently purchased the Ninja Creami ice cream machine on Amazon for prime day, and I have been having so much fun experimenting with different flavor combinations. Recently, I created a chocolate peanut butter cup flavor that turned out ultra creamy, sweet, flavorful, and delicious! So, I thought it would be fun to share my recipe on the blog today.
While most of my recipes are simple and require minimal appliances/equipment, this particular recipe is made specifically for the Ninja Creami. If you don’t have one, don’t worry. I have a bunch of other banana ice cream recipes on the blog that you can make with just a simple food processor. Now that we have covered that, let’s dive into some quick things to note for this recipe. Then, we will go through the full list of ingredients you will need to make this ninja creami protein ice cream.
How Do You Use The Ninja Creami?
The Ninja Creami Ice Cream Maker is surprisingly easy to use. The first step is to fill the plastic ice cream container with your liquid ice cream base and freeze it for 24 hours. The next step is to put the plastic ice cream container into the creami holder, lock the lid on, and lock the container into the machine. Next, you will want to spin your creami pint. I use the “lite ice cream” setting when making my protein ice cream. Next, I add my mix-ins to the bottom center of the pint, add a splash of non-dairy milk, and spin the creami using the “mix-in” setting. Finally, I add another splash of non-dairy milk, and spin the creami one more time using the “re-spin” setting. This final spin makes the ice cream super thick, smooth, and creamy.
Why Is My Ninja Creami Not Creamy?
If your Ninja Creami ice cream isn’t creamy, you probably don’t have enough liquid, or you haven’t spun your ice cream enough times. After the first spin on the “lite ice cream” setting, my vegan protein ice cream typically looks very crumbly. I add my mix-ins and some liquid, then run the creami again on the “mix-in” setting. After that, my ice cream is still somewhat crumbly. I add a bit more liquid, and then I spin my ice cream one final time using the “re-spin” setting. At that point, my ice cream finally has a smooth and creamy texture.
There are also some key ingredients that I use in my ice cream mixture which help it achieve a creamy texture once it has been spun. First, I like to use oatmilk, soymilk, or a combination of the two for the base. While I also enjoy an almond milk base, I think the oatmilk/soymilk gives the ice cream a slightly thicker and creamier final texture.
Also, I like to add some banana to the mixture. This gives the ice cream base extra sweetness. I also think it helps with the overall thickness and creaminess of the ice cream, although I haven’t tested enough banana-less mixtures to say for sure. Now that we have gone over all of that, let’s go through the full list of ingredients you will need to make this vegan chocolate peanut butter cup ice cream.
Ninja Creami Chocolate Peanut Butter Cup Ice Cream – Ingredients
- Oat Milk – The first essential ingredient you will need for this vegan protein ice cream is oat milk. The oat milk serves as part of the liquid base used in this ice cream recipe.
- Soy Milk – The soy milk is the other base ingredient you will need to make this ice cream. The soy milk adds extra protein to this recipe.
- Chocolate Peanut Butter Cup Protein Powder – The protein powder provides this ice cream with a ton of sweetness and flavor. I used the Orgain Simple protein powder in the chocolate peanut butter cup flavor.
- Ripe or Overripe Banana – The banana adds sweetness and creaminess to this Ninja Creami protein ice cream recipe.
- Vegan Chocolate Peanut Butter Cups – The chocolate peanut butter cups add rich chocolate and peanut butter flavor to the ice cream. I used plant based mini Reese’s cups.
- Creamy Peanut Butter – The peanut butter adds even more richness and peanut butter flavor to this protein ice cream.
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Ninja Creami Chocolate Peanut Butter Cup Ice Cream
Ingredients
- 1/2 cup oatmilk
- 1/2 cup soymilk
- 1/2 medium ripe or overripe banana
- 1 1/2 scoops chocolate peanut butter cup protein powder (1 1/2 scoops = 28 grams, I used Orgain Simple chocolate peanut butter cup protein powder)
- 2 vegan chocolate peanut butter cups (I used plant based mini Reese's Cups)
- 1 tbsp creamy peanut butter
Instructions
- Add the oatmilk, soymilk, ripe/overripe banana, and protein powder to a blender.
- Blend for a few seconds until all ice cream ingredients are well combined.
- Pour the ice cream mixture into your plastic Ninja Creami pint container.
- Pop the lid on the Creami pint and place the mixture in the freezer for 24 hours.
- When you're ready to make your ice cream, remove the pint from the freezer and flatten out any bumps with a spoon.
- Spin the ice cream pint once on the "lite ice cream" setting.
- Chop the chocolate peanut butter cups into small pieces and add them to the center of the ice cream pint (or use them as a topping for your ice cream).
- Add a splash of non-dairy milk to the container, then spin the ice cream again using the "mix-in" setting.
- Add a bit more non-dairy milk and spin the ice cream one final time using the "re-spin" setting.
- Drizzle the peanut butter on top of your ice cream.
- Dig in and enjoy your delicious, sweet, and creamy ice cream!
Notes
I hope you all enjoy this simple, sweet, creamy, and delicious Ninja Creami ice cream recipe. It is the perfect one to whip up and enjoy during these hot summer months. Anyway, that’s it for this post. As per usual, I will be back with another blog post very soon.
