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–+ servings

Ninja Creami Peanut Butter Cup Ice Cream (Vegan + High-Protein)

This Ninja Creami Peanut Butter Cup Ice Cream is rich, creamy, high in protein, and completely vegan. It starts with a chocolate-peanut butter ice cream base, then gets finished with a drizzle of peanut butter and optional crushed vegan peanut butter cups, roasted peanuts, or chocolate chips for that full candy-bar experience.
Prep Time5 minutes
Total Time5 minutes
Servings: 1 pint (1–4 servings depending on your ice cream cravings)
Ingredients
  • 1 scoop(s) vegan chocolate protein powder (I like Good Protein, Orgain, and Vega Sport)
  • 1 tablespoon(s) cocoa powder (optional for extra chocolate flavor)
  • 1 tablespoon(s) peanut butter plus more for topping
  • 1 teaspoon(s) vanilla extract
  • ¼ teaspoon(s) xanthan gum (optional, makes it extra silky)
  • 1 pinch(s) salt
  • 1 - 6 teaspoon(s) agave or sweetener of choice (optional, if needed)
  • 2 cup(s) 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
US Customary - Metric
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

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.
Nutrition
Serving: 1 entire pint of ice cream with an extra tablespoon peanut butter for drizzling | Calories: 599kcal | Carbohydrates: 40g | Protein: 43g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 705mg | Potassium: 1030mg | Fiber: 13g | Sugar: 17g | Vitamin A: 2255IU | Vitamin C: 79mg | Calcium: 808mg | Iron: 7mg

Find it online:

https://www.easyveganmealplan.com/recipe/ninja-creami-peanut-butter-cup-ice-cream-vegan-high-protein/