Why You'll Love It
- - High protein keeps you satisfied longer
- - No added sugar, just natural sweetness
- - Velvet‑smooth texture thanks to the Creami
- - Peanut butter adds a comforting, nutty depth
*"I tried this and it felt like dessert heaven without the guilt!"*
Essential Ingredient Guide
- Cocoa powder: Choose a high‑quality unsweetened cocoa for deep flavor; sift it to avoid lumps.
- Natural peanut butter: Stir before measuring to incorporate the oil; look for a brand without added sugars.
- Greek yogurt: Provides tang and boosts protein; use full‑fat for creaminess.
- Whey protein powder: Chocolate‑flavored works best; adds a silky body without gritty texture.
- Honey: A drizzle of honey balances bitterness; adjust to taste.
- Vanilla extract: A splash enhances aroma; use pure extract for the best depth.
Complete Cooking Process
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Ingredient Readiness:
Measure and sift cocoa, whisk yogurt with protein powder, and gently warm peanut butter with honey to blend.
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Flavor Development:
Combine all components, whisk until smooth, then chill the mixture for at least an hour before freezing.
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Texture Control:
Freeze in the Ninja Creami’s pint container; the machine’s cycle creates that ultra‑smooth, semi‑soft body.
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Finishing Touches:
After the churn, fold in a swirl of extra peanut butter for a ribbon of richness.
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Serving Timing:
Let the ice cream sit 5 minutes at room temperature before scooping for perfect softness.
- Cool the base completely before loading; it reduces icy crystals.
- Use a metal pint container for faster freezing.
- Add a pinch of sea salt during mixing to amplify chocolate’s flavor.
- If you like extra crunch, sprinkle chopped peanuts after the final churn.
Pro Tips
Well, I’ve found that a brief pause after the Creami’s cycle lets the flavors settle, making each bite feel richer. It’s those quiet moments in the kitchen that turn a simple dessert into a treasured ritual.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Chill your mix fully before freezing.
- Do not over‑mix; gentle folds preserve smoothness.
- Serve slightly softened for the best texture.
Frequently Asked Questions
→ Can I use almond butter instead of peanut butter?
Yes, almond butter works well and adds a slightly sweeter note; keep the same quantity.
→ Do I need the Ninja Creami?
While the Creami gives the smoothest texture, you can also use a standard ice‑cream maker; just let it churn a bit longer.
→ How long can I store the ice cream?
Keep it sealed in the freezer for up to two weeks; let it soften a bit before serving.
→ Is this recipe gluten‑free?
Yes, all ingredients listed are naturally gluten‑free.
→ Can I add chocolate chips?
Absolutely—fold in a handful of dark chocolate chips after the churn for a delightful crunch.
→ What if I don’t have whey protein powder?
Replace with an equal amount of casein or a plant‑based protein; the texture may be a touch thicker.
Chef's Tips
For a thicker texture, use full‑fat Greek yogurt.,If the ice cream seems icy, blend an extra minute in the Creami.,Taste before freezing; adjust honey if you prefer less sweetness.
Nutrition Facts
per serving
280
Calories
20g
Protein
22g
Carbs
12g
Fat
Taste Profile
Rich chocolate with a comforting peanut butter finish
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust sweetness if using a flavored plant yogurt.
Pea protein adds a slight earthiness; balance with extra cocoa.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper to the chocolate mixture for a subtle heat.
Mediterranean Style
Stir in chopped toasted pistachios and a drizzle of honey after churning.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Skipping the chill step leads to icy texture.
- Over‑mixing after the churn creates grainy ice cream.
- Using low‑fat yogurt may result in a thinner mouthfeel.
Meal Prep & Storage
Make Ahead Tips
You can blend and chill the base up to 24 hours ahead; keep it covered before freezing.
Leftover Ideas
Re‑scoop and let sit a few minutes before serving; a quick blend in the Creami restores silky texture.
Perfect Pairings
Serve this with...
Cooking Timeline
Warm peanut butter, honey, cocoa; whisk yogurt and protein.
Combine all components, chill mixture.
Transfer to pint container, freeze overnight.
Run Creami cycle, swirl optional extra peanut butter.
Serve or store; let sit 5 min for perfect scoop.
Chocolate Peanut Butter Ice Cream
A high‑protein chocolate peanut butter ice cream made with the Ninja Creami. It’s rich, velvety, and perfect for a guilt‑free treat that feels indulgent.
Timing
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
2 Hours
Recipe Details
Ingredients
Base
- 01 2 cups plain Greek yogurt
- 02 1/2 cup unsweetened cocoa powder
- 03 1/3 cup natural peanut butter
- 04 1/4 cup honey
- 05 1 scoop chocolate whey protein powder
- 06 1 tsp vanilla extract
- 07 Pinch of sea salt
Optional Swirl
- 01 2 tbsp extra peanut butter
- 02 1 tsp cocoa powder
Instructions
In a saucepan, gently warm peanut butter and honey over low heat until fluid; stir in cocoa powder and sea salt, then set aside to cool.
In a large bowl, whisk together Greek yogurt, protein powder, and vanilla extract until smooth.
Pour the cooled chocolate‑peanut mixture into the yogurt blend, whisk until fully incorporated, then refrigerate for at least 60 minutes.
Pour the chilled base into the Ninja Creami pint container, lock the lid, and freeze for 24 hours.
Run the Creami on the “Ice Cream” setting; after the cycle, swirl in the optional extra peanut butter for ribbon‑like streaks.
Serve immediately or return to freezer for firmer texture; enjoy with a sprinkle of peanuts or a drizzle of honey.
Notes & Tips
- 1 For a thicker texture, use full‑fat Greek yogurt.
- 2 If the ice cream seems icy, blend an extra minute in the Creami.
- 3 Taste before freezing; adjust honey if you prefer less sweetness.
Tools You'll Need
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Ninja Creami machine
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Medium saucepan
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Whisk
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Measuring cups and spoons
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Spatula
Must-Know Tips
- Cool the base completely before freezing to avoid ice crystals.
- Use a metal pint container for the fastest freeze.
- Add a pinch of salt to enhance chocolate flavor.
Professional Secrets
- Room temperature yogurt ensures even mixing.
- Low‑heat warming of peanut butter prevents scorching.
- A brief pause after churning lets flavors meld.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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