Author: This Ninja Creami Peanut Butter Cup Ice Cream is the ultimate treat for chocolate peanut butter lovers. It's thick, ultra creamy, high in protein, vegan, and totally crave-worthy. This healthy dessert tastes way too indulgent to be good for you... but it is! No Ninja Creami? No problem, you can still make this in a blender or food processor!
For a cozy dessert idea, pair a scoop of this ice cream with my soft and chewy vegan blondies.
After sharing my super popular Vanilla, Chocolate, and Cookies and Cream Ninja Creami recipes, I knew I had to create a version inspired by one of the most iconic flavor combos of all time: peanut butter cups.
Who else has become obsessed with making Ninja Creamis? This one blends rich chocolate protein powder with natural peanut butter, then gets topped with a drizzle of peanut butter and as many toppings as you like. Mini vegan peanut butter cups, roasted peanuts, chocolate or peanut butter chips, or a swirl of chocolate syrup for that classic candy bar vibe.
It tastes like a Ben & Jerry's style indulgence, but it's less than half the calories and nearly double the protein. Basically, a protein shake turned into ice cream. What a dream.
👩🍳 No Ninja Creami? No Problem.
You can still make this without a Ninja Creami! Just mix up the ice cream base, then follow my guide for making ice cream in a blender or food processor.
⭐ Why You'll Love This Peanut Butter Cup Ice Cream
- 🥄 Ultra rich and creamy
- 💪 Packed with protein
- 🥜 Perfectly balanced sweet-salty flavor
- 🌱 Vegan, dairy-free, and lower in calories
- 🎨 Customizable add more mix-ins or keep it simple
Ingredients:
- Chocolate protein powder: The base of the recipe. Choose a vegan protein powder that's smooth and not chalky. I like Good Protein, Orgain, or Vega Sport.
- Peanut butter: Adds rich peanut flavor and contributes to that ultra-creamy texture. I always drizzle a little extra on top just before serving.
- Cocoa powder (optional): Deepens the chocolate flavor for even more of a Reese's vibe.
- Vanilla extract: Enhances both the chocolate and PB.
- Xanthan gum (optional): Helps create a scoopable, silky texture. If you're planning to make Ninja Creami's often, I highly recommend grabbing a pack. It keeps low-fat ice creams smooth, and one bag lasts forever.
- Salt: A pinch brings out the chocolate and balances the sweetness.
- Agave or sweetener (optional): Adjust to taste depending on your protein powder. I love using sugar-free coffee syrups (like salted caramel or chocolate) for extra flavor without extra calories.
- Plant-based milk: I like soy milk for maximum creaminess and protein, but any plant-based milk will work.
- Toppings: I love finishing it with a drizzle of peanut butter and a few peanut butter cups (use homemade ones or store-bought). Roasted peanuts, chocolate chips, peanut butter chips, and a swirl of chocolate syrup all take it to the next level.
How to Make Peanut Butter Cup Ninja Creami:
- Mix the base: In your Ninja Creami pint container, add all the ingredients and mix well. Tip: I use this hand mixer, which is strong enough to blend these thicker mixes.
- Freeze flat: Freeze uncovered for 24 hours, until completely solid. Tip: Freezing without the lid helps the mixture freeze evenly (no hump).
- Spin it: Run the outside of the pint under warm water for 1-2 minutes (this helps get rid of the icy edges). Then spin on the "Lite Ice Cream" setting. Re-spin if needed: If it looks crumbly or dry, add a splash of milk and press Re-spin. You may need to do this twice for perfect creaminess.
- Top your Ninja Creami Peanut Butter Cup as desired! I love adding an extra drizzle of peanut butter plus a few peanut butter cups. Roasted peanuts and peanut butter chips are also great.
More Vegan Ice Cream Recipes
- Ninja Creami Vanilla Ice Cream
- Ninja Creami Chocolate Ice Cream
- Ninja Creami Cookies and Cream
- Vegan Ice Cream Bars
If you try this Ninja Creami Peanut Butter Cup Ice Cream, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Ninja Creami Peanut Butter Cup Ice Cream (Vegan + High-Protein)
Servings: (makes 1 pint)
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Ingredients
- 1 scoop vegan chocolate protein powder, (I like Good Protein, Orgain, and Vega Sport)
- 1 tablespoon cocoa powder, (optional for extra chocolate flavor)
- 1 tablespoon peanut butter, plus more for topping
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum, (optional, makes it extra silky)
- 1 pinch salt
- 1 - 6 teaspoons agave or sweetener of choice, (optional, if needed)
- 2 cups plain or chocolate plant-based milk, (soy milk is my fave for protein and creaminess- if using chocolate milk, you can skip the added cocoa)
- Optional toppings: vegan peanut butter cups, roasted peanuts, chocolate chips, peanut butter chips, or chocolate syrup
Instructions
- Mix the base: In a Ninja Creami pint container, add the protein powder, cocoa powder (if using), peanut butter, vanilla, xanthan gum (if using), salt, and sweetener (if using). Fill with plant-based milk to just below the fill line (about 2 cups). Mix thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.Sweetness tip: If your protein powder or plant milk is already sweet, you might not need any added sweetener. Taste and adjust. The base should be slightly sweeter than you'd like the final ice cream, since freezing dulls flavor. I like using 1–2 teaspoons of sugar-free chocolate syrup for a little extra yum!
- Freeze flat: Freeze uncovered for 24 hours, or until fully solid. This helps the base freeze evenly and avoids humps. Once frozen, you can pop the lid on if storing longer.
- Spin it: Remove from the freezer and run the outside of the container under hot water for 1-2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the "Lite Ice Cream" setting.Re-spin if crumbly: If the texture is dry or powdery, add a splash (1-2 tablespoons) of plant-based milk and press "Re-spin." Repeat if needed until creamy.
- Add toppings: After the final spin, drizzle with extra peanut butter and top with your favorite add-ons. Vegan peanut butter cups, roasted peanuts, chocolate chips, peanut butter chips, or a drizzle of chocolate syrup.
Notes
Macro Cheat Sheet:
For 1 entire pint using Good Protein (21g protein per scoop) and soy milk, the macros are:599 calories · 43g protein · 40g carbs · 31g fat
Want to tweak it?
- Higher protein: Add an extra ½ scoop of protein powder (+10g) or use a higher-protein blend like Vega Sport (30g per scoop).
- Lower calorie: Use PB2 instead of peanut butter, a calorie-free sweetener, and a lower-cal plant milk like almond or oat. This can save 100-200 calories per pint.
Sandra says
Delicious!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Sandra! 🙂
Roy says
I don’t normally keep chocolate protein powder on hand. Rather I use Orgain vanilla and then add flavorings such as cacao. Do you have a sense of how much additional cacao I dhould add to approximate the flavor profile you’ve created?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Roy! I’d start with about 1–2 tablespoons cocoa powder, then taste and adjust. Since cacao is stronger than chocolate protein powder, a little goes a long way 🙂
Anita says
Delicious!! Thank you for that. My husband wants it on repeat!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that! So glad you both enjoyed it 😄
malin pegenius says
I have an ice cream maker but not the ninja one. it is a a.small one where you freeze the bowl and then pour the batter in the bowl and lwt the machine work for 20-40 min .
can i make this with my machine or do you have a recepie for this kind of machine?
love your site!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Malin! Thank you so much, I’m so glad you love my site! This particular recipe is made specifically for the Ninja Creami, which works differently from traditional ice cream makers. It's more like shaving a frozen block than churning a liquid base. Because of that, this mix won’t freeze properly in a classic churn-style machine. But if you have a blender or food processor you can follow my guide and it should work out pretty well. Hope that helps and happy ice cream making! 🍦💚