Peanut Butter Cup Ninja Creami Protein Ice Cream

The creamiest peanut butter cup Ninja Creami protein ice cream with 45g of protein per pint. Tastes like a frozen Reese’s, ready in 5 minutes of active time, and only 348 calories.

A peanut butter cup Ninja Creami protein ice cream is a high-protein homemade ice cream made with Fairlife milk, peanut butter cookie protein powder, vanilla pudding mix, PB Fit, and chopped peanut butter cups folded in. One pint packs 45g of protein and 348 calories — it tastes like a frozen Reese’s, with the macros of a protein shake.

This is one of the most-requested flavors on my blog. The PB Fit + peanut butter cookie protein combo is what makes the base actually taste like peanut butter (not chalky), and chopped peanut butter cups at the mix-in stage take it the rest of the way.

If you love this, also try my Snickers Chocolate Protein Ice Cream or Cookies and Cream Protein Ice Cream next.

Ingredients You’ll Need

(Full measurements in the recipe card at the bottom of the post.)

• Fairlife 2% milk — pushes the protein count up without piling on calories. Fairlife has 14g of protein per cup. Skim or whole Fairlife works too — higher fat = creamier.
• Unsweetened almond milk — keeps the calorie count down while bumping the volume. Cashew milk, oat milk, or coconut milk also work.
• Peanut butter cookie protein powder — I use PEScience Peanut Butter Cookie (code BAILEY saves you on all products). Any peanut butter or chocolate peanut butter whey works. Vanilla protein powder works as a swap — just bump the PB Fit to 2 tablespoons.
• Vanilla instant pudding mix — the secret to creamy, not icy. Sugar-free works the same. Chocolate pudding mix also works and pushes the chocolate flavor harder.
• PB Fit (powdered peanut butter) — the key to real peanut butter flavor. Powdered peanut butter is lower in fat than regular peanut butter and has 5x the flavor density per spoonful. PB2 works the same. Regular peanut butter works as a swap, but the texture will be slightly softer and you’ll need more.
• Reese’s Peanut Butter Cups or Reese’s Pieces — chopped, added at the mix-in stage. Mini cups work better than full-size — more pieces per scoop. Sugar-free Reese’s also work.

How to Make Peanut Butter Cup Ninja Creami Protein Ice Cream

1. Mix the base. Add the Fairlife milk, almond milk, protein powder, pudding mix, and PB Fit to the Ninja Creami pint up to the max fill line. Use a milk frother to fully combine — PB Fit clumps will mess with the texture, so take an extra 20 seconds here.
2. Freeze 24 hours. Keep the pint flat in your freezer. A domed top can damage the blade.
3. Run under hot water. Once frozen solid, run the outside of the pint under hot water for 60–90 seconds before loading.
4. First spin: Lite Ice Cream. Powdery is normal.
5. Re-spin. This is where the texture goes silky. Re-spin again if needed.
6. Add peanut butter cups and mix in. Make a hole in the center, drop in the chopped peanut butter cups (or Reese’s Pieces), hit Mix-In. Scoop and eat.

Tips for the Best Texture

1. Use powdered peanut butter, not regular peanut butter. PB Fit and PB2 give you concentrated peanut butter flavor without the fat or calories of regular PB. Regular peanut butter works but creates a softer ice cream and you need 2x the amount for the same flavor punch.
2. Always re-spin if it looks crumbly. First spin = powdery. Second spin = creamy. Don’t add liquid and panic — re-spin first.
3. Chop your peanut butter cups ahead of time. Whole cups get pulverized in the Mix-In setting. Quarter them into roughly ½-inch pieces before adding for the best texture.
4. Want a peanut butter swirl? Pipe a tablespoon of melted peanut butter onto parchment paper, freeze for 20 minutes, then add as a mix-in. The frozen ribbons hold their shape instead of dissolving into the base.
5. Short on time? Skip the wait, change the buttons. If you only froze 12–16 hours, skip Re-spin entirely. After Lite Ice Cream, go straight to Mix-In. This stops a half-frozen base from getting overworked and soupy.

For more tips and tricks check out my 10 Ninja Creami Tips For The Best Protein Ice Cream.

Mix-In Variations

• Reese’s Blizzard style: Use 4 chopped full-size peanut butter cups for a true Dairy Queen Blizzard feel
• Peanut butter & banana: Add ½ frozen banana to the base before blending for a chunky monkey vibe
• Chocolate Reese’s: Swap the vanilla pudding for chocolate pudding mix and use chocolate protein powder
• Dark chocolate peanut butter: Mix in dark chocolate chips alongside the peanut butter cups
• Peanut butter cookie crunch: Crush a Nutter Butter or peanut butter cookie and add at the mix-in stage
• Dairy-free: Use full coconut milk and a plant-based peanut butter protein powder. Texture will be slightly less creamy but still really good.

Frequently Asked Questions

Can I use regular peanut butter instead of PB Fit? Yes, but the texture will be softer and you’ll need more to get the same peanut butter flavor. Use 2 tablespoons of regular peanut butter to replace 1.5 tablespoons of PB Fit. Powdered peanut butter (PB Fit or PB2) is the better choice for protein ice cream because it concentrates the flavor without adding fat.

Can I add a peanut butter swirl? Yes — but it takes one extra step. Pipe melted peanut butter into ribbons on parchment paper, freeze for 20 minutes, then add as a mix-in. If you add liquid peanut butter directly to the base, it’ll just flavor the whole pint instead of staying as a swirl.

How long does this keep in the freezer? This is a high-protein, low-fat ice cream, so it won’t stay soft like regular ice cream. It’s best within 1–2 weeks. To eat leftovers: smooth the top flat with a spoon, refreeze, then run under hot water and re-spin on Lite Ice Cream when ready. It’ll be just as creamy as the first time.

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Peanut Butter Cup Ninja Creami Protein Ice Cream

If you're a fan of high protein ice cream, then this peanut butter cup ninja creami protein ice cream is a must try. It has the perfect texture with delicious flavors of peanut butter and chocolate, and the best part is it contains 45 grams of protein.

Prep Time5 minutes mins

Cook Time1 day d

Total Time1 day d 5 minutes mins

Course: High Protein

Cuisine: American

Servings: 1 pint

Calories: 348kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 1 cup Fairlife 2% milk
• 1 cup unsweetened almond milk
• 1 scoop Peanut Butter Cookie protein powder from PEScience
• 1 tbsp vanilla jello pudding mix
• 1.5 tbsp PB Fit
• Optional – reese’s peanut butter cups or reese’s pieces

Instructions

• Add all ingredients except Reese's pieces to your ninja creami container. Blend till smooth up to the max fill line using a hand held frother.
• Freeze container for 24 hours until frozen solid.
• Remove frozen pint and run it under hot water for 60-90 seconds.
• Install the ninja creami pint container into your machine and press the Lite Ice Cream button for the first spin.
• Check the texture. If it’s still a bit powdery, pop it back in and press the Re-Spin button.
• Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn't reached you can add 1 tbsp of milk and spin again on the respin setting. Keep in mind when you add mix-ins it will mix the ice cream again.
• Once creamy and smooth, make a small hole in the center of the ice cream and add the chopped Reese's pieces. Blend once more using the mix ins button and enjoy!

Notes

Can use code BAILEY at checkout on all PEScience products like the Peanut Butter Cookie protein powder.

You can use Fairlife skim milk in this recipe instead. Keep in mind the higher in fat the milk = richer, smoother, dreamier ice cream.

You don't necessarily have to wait the full 24 hours of freezing time. Yes, waiting the full 24 hours will give you the best, most consistent results. But if you only froze it for 12-16 hours and you’re desperate for a frozen treat, you’re not out of luck. Skip the respin button and instead, hit the Mix-Ins button after the Lite Ice Cream cycle. This prevents the ice cream from getting overworked and soupy, which can happen when the base hasn’t fully solidified.

If your ice cream comes out powdery or crumbly after the first spin, instead of immediately reaching for the milk, try hitting the respin button first. More often than not, that’s all you need to get it creamy.

I always pre-chop or crush your mix-ins ahead of time.

Nutrition

Serving: 1pint | Calories: 348kcal | Carbohydrates: 20.5g | Protein: 45g | Fat: 5.8g | Saturated Fat: 0.5g | Cholesterol: 50mg | Sodium: 787mg | Fiber: 2.5g | Sugar: 9.5g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Ninja Creami Protein Ice Cream Recipes

• Chocolate Hazelnut Ice Cream
• The Best Vanilla Protein Ice Cream Base Recipe
• Ninja Creami Strawberry Ice Cream Recipe
• Ninja Creami Chocolate Ice Cream
• Biscoff Protein Ice Cream
• Protein Monster Cookie Ninja Creami

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