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Chocolate Peanut Butter Protein Ice Cream in a white bowl with a spoon in it with a blue napkin on the side
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Chocolate Peanut Butter Protein Ice Cream

You'll love this super indulgent Chocolate Peanut Butter Protein Ice Cream made with the Ninja Creami. You can't even tell it's healthy!
Course Dessert
Cuisine American
Keyword Chocolate Peanut Butter Protein Ice Cream
Prep Time 1 day 5 minutes
Total Time 1 day 5 minutes
Servings 3
Calories 144kcal
Author Lara Clevenger, Registered Dietitian

Equipment

  • Ninja Creami

Ingredients

  • 1 cup fairlife milk
  • ½ banana
  • 2 scoops Naked Nutrition Grass-fed Whey Protein
  • ½ teaspoon vanilla
  • 5 drops stevia extract
  • 1 tablespoons Besti Monk Fruit Erythritol Blend
  • 2 tablespoons cocoa powder
  • 1 ½ tablespoon Peanut butter crunchy or creamy

Instructions

  • Add all of the ingredients into a blender except for the peanut butter. Blend until the ingredients are well combined.
  • Transfer the liquid to the Creami ice cream pint and place the lid on. Freeze for 18-24 hours.
  • Once the ice cream base is completely frozen, remove it from the freezer.
  • Remove the lid and transfer the pint into the Ninja Creami pint holder.
  • Place the blade into the lid and then place the lid onto the pint holder.
  • Lock the ice cream into the creami and select either the ice cream or soft serve selections.
  • If after one round of spinning your ice cream is a little dusty in texture and not creamy, select the “spin again” setting.
  • Next, make a hole in the ice cream and drop in the peanut butter. Next select the “mix in” setting and let that run. After it’s finished remove the pint from the holder and enjoy.

Notes

4g of sugar alcohol per serving from the Besti blend.
Net carbs = 18g total - 2g fiber - 4g SU = 12g net carbs per serving.