this is the one that has genuinely ruined store-bought ice cream for me. a Ninja Creami pint that tastes exactly like a Reeses cup milkshake, except it has 32g of protein per serving and the whole thing fits in one hand. peanut butter base, chopped Reeses swirled in on the mix-in cycle, warm PB drizzle poured over the top like you are at Cold Stone but also somehow hitting your macros.

Why this one ruins store-bought ice cream for you

64g of protein in the whole pint, so even if you eat the whole thing (no judgment) you are not setting yourself back
real peanut butter + PB powder + chopped Reeses = flavor layered three deep, not a sad protein powder aftertaste
the warm PB drizzle on top hits the melted Reeses Blizzard nostalgia button every single time
the Ninja Creami does all the work, you just need to plan 24 hours ahead and push a button

Ingredients

For the ice cream base

1 cup nonfat cottage cheese, blended smooth (Good Culture or Fairlife fat free)
1/2 cup milk (or Fairlife fat free milk for a bigger protein flex)
1 scoop (about 30g) vanilla casein protein powder
2 tbsp PBfit or powdered peanut butter
1 tbsp creamy peanut butter (the real stuff, for fat and mouthfeel)
2 tbsp sugar free maple syrup or 2 tbsp monk fruit / allulose blend
1/2 tsp pure vanilla extract
pinch of kosher salt

For the mix-in (after the first spin)

2 Reeses miniature peanut butter cups, roughly chopped (save one more for topping if you want to flex)

For the topping

1 tbsp creamy peanut butter, warmed in the microwave for 15 seconds until pourable
flaky sea salt, tiny pinch (optional but do it)

Instructions

Add the cottage cheese, milk, casein, PBfit, 1 tbsp peanut butter, sweetener, vanilla, and salt to a blender. Blend on high for 45 to 60 seconds until completely smooth. No cottage cheese curds should be hiding. If you skip this step you get gritty ice cream and I will know.
Pour the base into a Ninja Creami pint container. Tap it on the counter a few times to pop any air bubbles. Put the lid on.
Freeze flat (important: flat, not tilted) for at least 24 hours. Tilted freezing gives you a lopsided puck and the Creami will scream at you.
Pull the pint out. Remove the lid. Pop the frozen pint into the outer bowl of the Creami, lock in the blade paddle.
Run the Lite Ice Cream setting. Do not use regular Ice Cream, it will over-work the base and make it grainy with this protein ratio.
After the first spin, check the texture. If it looks dry, powdery, or crumbly around the edges (normal for high protein bases), pour in 1 to 2 tablespoons of almond milk and run the Re-spin cycle. This step is what turns it from “protein science experiment” into soft serve.
Poke a 1.5 inch hole straight down through the center with a spoon. Drop the chopped Reeses cups into the hole.
Run the Mix-In setting once. This folds the chunks through without pulverizing them.
Scoop into two bowls (or eat it straight out of the pint, also valid). Drizzle the warm peanut butter over the top. Sprinkle a tiny pinch of flaky sea salt. Eat immediately.

Kel’s Tips

Blend the base until it is actually smooth. Cottage cheese has to disappear completely or you will feel it after freezing. 60 seconds on high. No shortcuts.
Lite Ice Cream, every time for protein bases. The regular setting is for high-fat traditional bases and will chew through your lean base into powder.
The re-spin with a splash of milk is NOT optional. Creami protein bases almost always come out powdery on spin one. That tablespoon of milk and a re-spin is what saves you.
Freeze flat or suffer. Tilted freezing gives a lopsided puck with an air pocket. It spins uneven, the blade wobbles, the Creami sounds like it is dying. Flat surface. Every time.
The warm PB drizzle. It’s what makes it feel like a restaurant dessert instead of a meal prep container.

Protein Reeses Peanut Butter Ice Cream (Ninja Creami)

A Ninja Creami peanut butter protein ice cream with chopped Reeses cups and warm PB drizzle. 32g of protein per serving, 2 servings per pint.

Print Recipe Pin Recipe

Prep Time 5

Freeze Time 1

Servings servings

Calories 325 kcal

Ingredients

FOR THE ICE CREAM BASE:

1 cup nonfat cottage cheese blended smooth
1/2 cup milk
1 scoop vanilla casein protein powder about 30g
2 tbsp PBfit or powdered peanut butter
1 tbsp creamy peanut butter
2 tbsp sugar free maple syrup
1/2 tsp pure vanilla extract
pinch of kosher salt

FOR THE MIX-IN:

2 Reeses miniature peanut butter cups roughly chopped

FOR THE TOPPING:

1 tbsp creamy peanut butter warmed until pourable
flaky sea salt tiny pinch

Instructions

Add the cottage cheese, almond milk, casein, PBfit, 1 tbsp peanut butter, sweetener, vanilla, and salt to a blender. Blend on high for 45 to 60 seconds until completely smooth. No cottage cheese curds should be hiding.
Pour the base into a Ninja Creami pint container. Tap it on the counter a few times to pop air bubbles. Put the lid on.
Freeze FLAT (important, not tilted) for at least 24 hours. Tilted freezing gives you a lopsided puck and the Creami will scream at you.
Pop the frozen pint into the outer bowl of the Creami and lock in the blade paddle.
Run the Lite Ice Cream setting. Do not use regular Ice Cream, it will over-work the base and make it grainy with this protein ratio.
After the first spin, if the texture looks dry, powdery, or crumbly around the edges (normal for high protein bases), pour in 1 to 2 tablespoons of almond milk and run the Re-spin cycle. This is what turns it from protein science experiment into soft serve.
Poke a 1.5 inch hole straight down through the center with a spoon. Drop the chopped Reeses cups into the hole.
Run the Mix-In setting once. This folds the chunks through without pulverizing them.
Scoop into two bowls (or eat straight out of the pint, also valid). Drizzle the warm peanut butter over the top. Sprinkle a tiny pinch of flaky sea salt. Eat immediately.

Notes

Macros assume Fairlife fat free cottage cheese, a vanilla casein at 120 cal per 24g protein scoop, PBfit powdered peanut butter, 1 tbsp of regular peanut butter, sugar free maple syrup, and 2 Reeses miniature cups. Whole pint: 650 cal, 64g protein, 36g carbs, 28g fat. Numbers shift with brand swaps.

Creami tip: the re-spin with a splash of milk is NOT optional. Protein bases almost always come out powdery on spin one. That tablespoon of milk and a re-spin is what saves you.

Freeze flat or suffer. Tilted freezing gives a lopsided puck with an air pocket, the blade wobbles, the Creami sounds like it is dying.

Nutrition

Calories: 325kcalCarbohydrates: 18gProtein: 32gFat: 10g

Tried this recipe?Let us know how it was!

Nutrition (per serving, 1/2 pint)

Calories 325 | Protein 32g | Carbs 18g | Fat 10g

Whole pint (both servings): 650 calories, 64g protein, 36g carbs, 28g fat. Macros assume Fairlife fat free cottage cheese, a vanilla casein at 120 cal / 24g protein per scoop, PBfit powdered peanut butter, a standard 1 tbsp serving of regular peanut butter, sugar free maple syrup, and 2 Reeses miniature cups. Numbers shift with brand swaps.

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