If you’re searching for a high protein, dairy free ice cream this ones for you! You’ll love this extremely creamy Dairy Free Chocolate Peanut Butter Protein Ice Cream. Less than 300 calories for the entire pint with 45g of protein and just 2g net carbs!
Ninja Creami Dairy Free Chocolate Peanut Butter Protein Ice Cream
I picked up a case of the OWYN Chocolate 30g protein shakes at my local wholesale store with the intention of using them to make dairy free ice cream recipes. I like the convenience of using premade shakes, because it'll allow you to skip using a blender in most case.
I previously used the Fairlife protein shakes to make this high protein chocolate frozen yogurt and this high protein chocolate ice cream, and loved the convenience.
I added a little bit of powdered peanut butter to this recipe to keep the fat content lower and to increase the protein in the ice cream. I also added some collagen protein to help with the texture, which makes it a little less icy.
If you don't care about it being dairy free, try this chocolate peanut butter protein ice cream recipe.
If you're looking for more Ninja Creami protein ice cream recipes, check out this coconut protein ice cream, chocolate cherry protein ice cream, banana protein ice cream, and this chocolate banana protein ice cream.
Ingredients
- 1 OWYN Chocolate 30g protein 0g sugar protein shake
- 1 tablespoon collagen
- 1 tablespoon PB2
- ¾ cup vanilla unsweetened almond milk
Optionally, if you want to make it extra peanut butter-y, chop up some peanut butter cups and put them on top.
Nutrition Information
For the whole pint: 287kcals, 45g protein, 9g total carbs, 7g fiber, 2g net carbs, 9g fat
Tips & Tricks
Be sure to prepare in advance. This recipe takes 18-24 hours to freeze. I like to plan ahead and make it before the weekend. This is when I always want an extra sweet treat.
Tools to make this easy recipe
- Ninja Blender – I love my ninja blender. Not only can you use it for the obvious, like smoothies and shakes, but it also works perfectly for making the ice cream base!
- Ninja Creami ice cream maker – I am in love with this Ninja Creami.
- Ninja Creami Pints - I opted for these pints because they were about half the price, but be weary if you need them quickly; it took about three weeks to get here. They did have some prime options for other pint containers, but I was being thrifty.
How to make Dairy Free Chocolate Peanut Butter Protein Ice Cream with your Ninja Creami
- Add all ingredients to a Ninja Creami pint container except for the optional peanut butter cups. Mix until mostly smooth, it's okay if not all of the PB2 powder mixes. Alternatively you can put them in a blender.
- Next, transfer the mixture into the Ninja Creami pint and place the lid on.
- Transfer the pint to the freezer and freeze for at least 24 hours.
- After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock it into place.
- Run the Ninja Creami on the lite ice cream function. Re-spin twice. Next make a hole in the center and add the optional sliced PB cups and select the “mix in” function.
- Enjoy!
How to store
When freezing the ice cream pint, make sure the lid is on secured and it's placed in the freezer on a flat surface. The ice cream should last 3 to 6 months in the freezer.
If you don't eat all of the ice cream in one sitting, make sure to flatten the top of the ice cream, replace the lid and store in the freezer. When you're ready to eat it again you will need to run it on the ice cream or lite ice cream function for 2 spins.
More Ninja Creami Recipes to Enjoy!
If you love this Ninja Creami Dairy Free Chocolate Peanut Butter Protein Ice Cream, then you love these other Ninja CREAMI recipes.
- Pistachio Ice Cream
- Coffee Ice Cream
- Chocolate Cherry Protein Ice Cream
- Cookies and Cream Ice Cream
- Copy Cat Dole Whip
- Chocolate Almond Milk Ice Cream
Ninja Creami Dairy Free Chocolate Peanut Butter Protein Ice Cream
Equipment
Ingredients
- 1 OWYN Chocolate 30g protein 0g sugar protein shake
- 1 tablespoon collagen
- 1 tablespoon PB2
- ¾ cup vanilla unsweetened almond milk
Instructions
- Add all ingredients to a blender. Blend until smooth.
- Next, transfer the mixture into the Ninja Creami pint and place the lid on.
- Transfer the pint to the freezer and freeze for at least 24 hours.
- After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock it into place.
- Run the Ninja Creami on the lite ice cream function. Re-spin twice for best texture. Add a table spoon of liquid between spins if the mixture is powdery.
- Top with your favorite toppings and enjoy!
Notes
Nutrition
PIN THIS RECIPE FOR LATER
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