Ingredients:

  • 1 cup (240 ml) Milk (dairy or non-dairy), preferably 2% or whole
  • ½ cup (120 ml) Vanilla Protein Shake (ready-to-drink or made from protein powder + milk; approx. 30g protein)
  • 1 tbsp (15 ml) Powdered Peanut Butter (like PBfit or similar), plus extra for dusting
  • 1 tbsp (15 ml) Sugar-Free Vanilla Pudding Mix
  • 1-2 tbsp (15-30ml) sweetener (erythritol, stevia, monk fruit, or your preferred sugar substitute)
  • ⅛ tsp Xanthan Gum (optional, for extra creaminess)
  • 2 tbsp (30 ml) Unsweetened Cocoa Powder
  • 1-2 tbsp (15-30 ml) Milk (dairy or non-dairy)
  • 1 tsp (5 ml) sweetener (erythritol, stevia, monk fruit, or your preferred sugar substitute)

Instructions:

  1. In the Ninja Creami pint container, whisk together milk, protein shake, powdered peanut butter, sugar-free pudding mix, sweetener, and xanthan gum (if using) until smooth. Make sure there are no clumps of protein powder.
  2. In a small bowl, combine cocoa powder, milk, and sweetener. Whisk until a smooth paste forms.
  3. Pour the peanut butter base into the Ninja Creami pint container. Drop small spoonfuls of the chocolate swirl mixture evenly over the peanut butter base. Gently swirl the chocolate using a toothpick or knife, being careful not to overmix.
  4. Cover the pint container with the lid and freeze for at least 24 hours, or preferably longer, until completely frozen solid.
  5. Remove the pint from the freezer and let it sit at room temperature for 5-10 minutes to slightly thaw. Install the pint in the Ninja Creami and select the Lite Ice Cream function. Process according to the Ninja Creami's instructions.
  6. If the mixture is crumbly or powdery after the first spin, add 1-2 tablespoons of milk (dairy or non-dairy) and use the Re-spin function. Repeat until you achieve a smooth, creamy consistency.
  7. Dust with extra powdered peanut butter, if desired. Serve immediately for the best texture, or store in the freezer for later (but be aware it will harden). Enjoy your ninja creamy ice cream.