Ninja Creami Peanut Butter Protein Ice Cream
Serves 110 mins prep5 mins cook
Ditch the boring shakes! This high-protein peanut butter ice cream is naturally sweetened, gluten-free, and unbelievably creamy thanks to the Ninja Creami. This high-protein ice cream will easily become your new favorite dessert, trust me.
0 servings
What you need
Instructions
0 Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, pbfit, vanilla & sea salt to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it's up to you. 1 Freeze the ice cream base. Pour base into the ninja creami container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty. 2 Mix the ice cream. Once the base is frozen, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the "Lite Ice Cream" function. 3 Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become super creamy. My best creami prep tip is to add about 2-3 teaspoon additional almond milk, just enough to cover the top of the pint, before you respin. 4 Add mix ins. If you'd like you can add a drizzle of peanut butter or a tablespoon of chopped peanuts for some crunch.View original recipe