The creamiest Snickers chocolate protein ice cream with 54g of protein per pint. Chocolate-peanut butter base, peanuts and chocolate chips folded in, 383 calories — tastes like a Snickers bar, hits like a protein shake.

snickers chocolate protein ice cream in a ninja creami pint container

A Snickers chocolate protein ice cream is a high-protein homemade ice cream made with Fairlife chocolate milk, peanut butter cup protein powder, butterscotch pudding mix, PB Fit, and mix-ins of peanuts and chocolate chips. One pint packs 54g of protein and 383 calories — the highest-protein flavor I make and the one I reach for after heavier workouts.

The chocolate base + peanut butter + chocolate chips + peanuts + a sprinkle of flaky salt hits every Snickers note without the candy bar. If you love this, also try my Cookies and Cream Protein Ice Cream or Peanut Butter Cup Protein Ice Cream.

snickers protein ice cream recipe with peanuts and chocolate chips

Ingredients You’ll Need

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

Fairlife chocolate milk — does most of the heavy lifting on protein and flavor. Has about 30g of protein per cup. Can swap for a chocolate protein shake and skip the protein powder if you want a simpler version.
Fairlife skim milk — keeps the calorie count down while bumping the volume. 2% or whole Fairlife also work — higher fat = creamier.
Sugar-free butterscotch pudding mix — the secret. Butterscotch adds that warm caramel-adjacent note that’s the missing flavor in most homemade Snickers recipes. Sugar-free chocolate pudding mix works too if you don’t have butterscotch.
Peanut Butter Cup protein powder — I use PEScience Peanut Butter Cup (code BAILEY saves you on all products). Any chocolate or chocolate peanut butter whey works.
PB Fit (powdered peanut butter) — adds 4g of protein per tablespoon and stronger peanut butter flavor without the extra fat of regular peanut butter. Regular peanut butter works as a swap — just know the calorie count goes up.
Peanuts — chopped, added at the mix-in stage. Roasted and salted give you the truest Snickers vibe.
Mini chocolate chips — added at the mix-in stage. Dark chocolate chips work and bump the antioxidants.
Flaky sea salt — don’t skip this. A pinch on top after spinning is what tips the whole thing into “real candy bar” territory.

homemade snickers ice cream in ninja creami pint

How to Make Snickers Chocolate Protein Ice Cream

Mix the base. Add the Fairlife chocolate milk, Fairlife skim milk, butterscotch pudding mix, protein powder, and PB Fit to the Ninja Creami pint up to the max fill line. Use a milk frother to fully combine — protein and PB Fit clumps will mess with the texture.
Freeze 24 hours. Keep the pint flat in your freezer. A domed top can damage the blade.
Run under hot water. Once frozen solid, run the outside of the pint under hot water for 60–90 seconds before loading.
First spin: Lite Ice Cream. Powdery is normal — that’s not a fail.
Re-spin. This is where the texture goes silky. Re-spin again if needed.
Add mix-ins. Make a hole in the center, drop in the chopped peanuts and chocolate chips, hit Mix-In.
Finish with flaky salt. Sprinkle a pinch of flaky sea salt on top right before eating.

top down view of healthy ice cream recipe in a glass pint

Tips for the Best Texture

Always re-spin if it looks crumbly. First spin = powdery. Second spin = creamy. Don’t add liquid and panic — re-spin first.
Chop your peanuts ahead of time. Whole peanuts will get pulverized in the Mix-In setting. Roughly chopped (¼-inch pieces) holds the texture better.
Don’t skip the flaky salt. This is the difference between “chocolate peanut butter ice cream” and “Snickers ice cream.” A pinch on top right before eating.
Want more caramel flavor? Drizzle 1 tbsp of sugar-free caramel sauce on top after the final mix-in. The base on its own gets close to Snickers — the drizzle takes it the rest of the way.
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.

Mix-In Variations

Snickers Almond: Swap peanuts for chopped almonds and add ¼ tsp almond extract to the base
Dirty Snickers (caramel swirl): Drizzle 1 tbsp sugar-free caramel sauce after the final spin
Chunky Snickers: Chop a fun-size Snickers bar and use as the mix-in (about 70 extra calories but worth it)
Snickers protein shake style: Skip the mix-ins entirely and serve as soft-serve — works as a meal replacement
Dairy-free: Use full coconut milk and a plant-based chocolate peanut butter protein powder. Texture will be slightly less creamy but still really good.
Lower calorie: Skip the chocolate chips and double the peanuts — keeps the texture, cuts ~50 calories

close up shot of ninja creami ice cream recipe with peanuts and chocolate chips

How to Store and Re-Spin Leftovers

This is a high-protein, low-fat ice cream, which means it will not stay soft in the freezer like regular ice cream. Don’t panic — it just needs to be re-spun.

Smooth the top flat with the back of a spoon before refreezing
Pop the lid on and freeze
When you want to eat it again: run under hot water 60 seconds, hit Lite Ice Cream, and Re-spin. It’ll be just as creamy as the first time.

One thing to know — re-spinning will pulverize the peanut and chocolate chip pieces from the first mix-in. The flavor stays but you lose the chunky texture. Add a fresh handful of mix-ins on the second mix-in spin if texture matters to you.

close up shot of high protein ice cream recipe with peanut butter chips and peanuts

Print Recipe Pin Recipe

5 from 1 vote

Snickers Chocolate Protein Ice Cream (Ninja Creami)

If you want to start your day off with 54 grams of protein in soft serve form, look no further than this Snickers chocolate protein ice cream recipe. The entire pint contains 383 calories and is made with simple ingredients your body will love.

Prep Time5

Cook Time1

Total Time1 5

Course: High Protein

Cuisine: American

Servings: pint

Calories: 383kcal

Author: Bailey Campbell

Ingredients

1 cup Fairlife chocolate milk
1 cup Farlife skim milk
1 tbsp PB Fit
1 tbsp sugar-free butterscotch pudding mix
1 scoop Peanut Butter Cup protein powder from PEScience
Optional – peanuts chocolate chips & coarse sea salt

Instructions

Add all ingredients except peanuts, chocolate chips and sea salt to the ninja creami pint up to the max fill line and mix well with 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 pint 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 it’s silky smooth, dig a hole in the center and add peanuts, chocolate chips and coarse salt. Spin once more on mix in setting and enjoy!

Notes

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

You can use Fairlife 2% 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.

Nutrition

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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