Ninja Creami peanut butter ice cream is simple to make and requires just five wholesome ingredients. This recipe delivers a rich peanut butter flavor using real peanut butter and adds extra protein and creaminess by incorporating cottage cheese. It blends smoothly into a thick, satisfying ice cream without any protein powders or shakes—perfect for peanut butter lovers who want a quick homemade treat.
The texture is creamy and dense thanks to the cottage cheese, which also boosts the protein content naturally. The flavor is unmistakably peanut buttery, and because the recipe is so straightforward, it’s easy to adjust sweetness or peanut butter intensity to match your preferences.
Ingredients
- 1 cup cottage cheese
- 2/3 cup milk
- 1/3 cup peanut butter
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
How to make Ninja Creami peanut butter ice cream
Place the cottage cheese, milk, peanut butter, sugar, and vanilla extract into a blender. Blend on high until the mixture is completely smooth and homogenous—no lumps of cottage cheese should remain. Pour the blended mixture into a Ninja Creami pint container or a similar freezer-safe container, leaving a little headspace.
Freeze the container on a level surface for a minimum of 18 hours so the base becomes fully solid. Once frozen, process the pint in the Ninja Creami on the Light Ice Cream setting. If the texture is too crumbly, use the “respin” option or add a splash of milk and respin to achieve a softer, creamier result.
Scoop immediately and serve, or smooth the surface and return the pint to the freezer for later. If the ice cream has hardened in the freezer, let it sit at room temperature for a few minutes to become scoopable or briefly respin in the Creami for fresh texture.
Instructions (step-by-step)
- Combine all ingredients in a blender and blend until perfectly smooth.
- Pour the blended mixture into a Ninja Creami pint or a similar freezer-safe container, cover, and freeze on a level surface for at least 18 hours.
- Process the frozen pint in the Ninja Creami using the Light Ice Cream program. If the result is too crumbly, use the Respin function or add a splash of milk and respin.
- Scoop and enjoy immediately, or refreeze for later storage. If refrozen, you may need to let it soften slightly or respin before serving.
Recipe tips
- Run warm water briefly around the outside of the frozen container before processing to help the outer layer loosen and blend in smoothly.
- When storing leftovers, smooth the top surface before returning to the freezer to reduce ice crystal formation. Reprocess or let sit at room temperature before serving for best texture.
- Cottage cheese can vary in tanginess between brands. If you prefer a neutral flavor, select a fresh cottage cheese with a mild taste.
- Adjust the sugar to taste. If you prefer a less sweet dessert, reduce the sugar slightly or substitute with a liquid sweetener that measures cup-for-cup.
Topping ideas
- Peanut butter chips
- Chocolate chips or mini chips
- Chocolate or caramel drizzle
- Reese’s Pieces or chopped peanut butter cups
- Warm, melted peanut butter drizzled on top
- Crushed roasted peanuts for crunch
Equipment
- Ninja Creami (or any similar creamy ice cream machine that processes a frozen pint)
- Blender
- Freezer-safe pint container with lid
Nutrition (approximate per serving)
Calories: 270 kcal • Carbohydrates: 25 g • Protein: 12 g • Fat: 15 g • Sugar: 22 g
Final notes
This Ninja Creami peanut butter ice cream is an easy, protein-forward dessert that highlights real peanut butter and makes use of cottage cheese for added creaminess. It’s quick to prepare, customizable, and a great way to enjoy a satisfying homemade ice cream without specialized powders. Experiment with different nut butters, add a swirl of chocolate, or fold in mix-ins after processing for extra texture. Enjoy!