Chocolate Peanut Butter Protein Ice Cream | Ninja Creami Recipe

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Chocolate and peanut butter is the craving I have the hardest time talking myself out of, GLP-1 or not.

So once I had my vanilla base and cottage cheese base figured out, this was the flavor I was most excited to try.

It did not disappoint. This one tastes like the kind of dessert you’d feel a little guilty about, minus the part where you actually have to feel guilty about it.

If you’ve made either of my other Ninja Creami bases, this one follows the same method — just with cocoa powder and peanut butter added in.

JUMP TO RECIPE

Why This Recipe Works So Well on GLP-1 Medications

This has become my “craving emergency” flavor because it’s:

• High in protein, so it still moves you toward your daily goal
• Rich and satisfying enough that a small portion genuinely feels like enough
• Lower in added sugar than a pint of the real thing
• Easy to make from either the vanilla or cottage cheese base you already have on hand
• A better answer to a chocolate craving than white-knuckling through it

My Favorite Trick

I swirl the peanut butter in during the “Mix-In” step instead of blending it into the base. That way you get actual ribbons of peanut butter running through the ice cream instead of it disappearing into a uniform peanut-buttery flavor.

Why I Add Cocoa Powder Instead of Chocolate Protein Powder

Chocolate protein powder can turn chalky or overly sweet once frozen and spun. Unsweetened cocoa powder gives a deeper, more true chocolate flavor without fighting the peanut butter for sweetness — and you can still use vanilla protein powder as your base.

If You’re Struggling With Cravings on GLP-1…

Chocolate and peanut butter is one of those combinations that doesn’t seem to lose its pull no matter how GLP-1 medications change your appetite for actual meals. If anything, cravings like this can feel more intense when you’re eating less overall.

Having something like this ready in the freezer has made a real difference for me — it’s satisfying enough that I don’t feel like I’m settling for a “diet version” of what I actually want.

Chocolate Peanut Butter Ninja Creami Recipe

A rich, creamy chocolate peanut butter protein “ice cream” made in the Ninja Creami. Built from the same base method as my vanilla and cottage cheese versions, with cocoa powder and a peanut butter swirl.

Estimated Nutrition (Per Serving, makes 2 servings): Calories: ~230 | Protein: 25–27g | Fiber: 1–2g | Carbs: 13g | Fat: 8g

(Varies depending on peanut butter amount and protein powder used.)

Equipment

• Ninja Creami
• or Ninja Creami Deluxe/XL
• Blender

[Insert Lasso affiliate link/display box for the Ninja Creami here]

Ingredients

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup plain Greek yogurt or cottage cheese
• 1 scoop vanilla or chocolate protein powder
• 2 tbsp unsweetened cocoa powder
• 1 tbsp granulated sweetener of choice (monk fruit, allulose, or sugar)
• 1/4 tsp vanilla extract
• Pinch of salt
• 2 tbsp natural peanut butter, for swirling

Optional Add-Ins

• Chopped peanut butter cups
• A drizzle of melted dark chocolate
• Chopped roasted peanuts for crunch
• Mini chocolate chips

Instructions

Step 1: Blend the Base

Add almond milk, Greek yogurt or cottage cheese, protein powder, cocoa powder, sweetener, vanilla extract, and salt to a blender. Blend until completely smooth.

Step 2: Freeze

Pour the mixture into your Ninja Creami pint container and freeze flat for at least 24 hours.

Step 3: Spin

Remove the frozen pint and run it on the “Lite Ice Cream” or “Protein” setting. Re-spin once more if it looks crumbly.

Step 4: Swirl in the Peanut Butter

Warm the peanut butter slightly so it’s easy to drizzle, then use the “Mix-In” function to swirl it into the spun base, along with any other add-ins.

Step 5: Serve

Scoop and serve immediately for the best texture.

Optional Protein Boost

Want to push this past 30g of protein per serving? Use a full extra half-scoop of protein powder, or swap the Greek yogurt for cottage cheese for a bigger protein bump.

A Few Easy Tweaks

• Use powdered peanut butter mixed with a little water if you want the peanut butter flavor without as much added fat
• Make it dairy-free by using a dairy-free yogurt alternative
• No cocoa powder? A tablespoon of sugar-free chocolate syrup works in a pinch
• Turn it into a “peanut butter cup” version by chopping up a sugar-free peanut butter cup as a mix-in

Don’t Have a Ninja Creami? Make This in a Cuisinart Instead

If you have a Cuisinart ice cream maker, no worries – this recipe will still work! You just need to make one small adjustment for the peanut butter swirl:

1. Make sure your Cuisinart freezer bowl has been in the freezer for at least 16–24 hours ahead of time.
2. Blend the chocolate base as written above (everything except the swirl-in peanut butter) — no need to freeze it first.
3. Pour the liquid base directly into the frozen bowl and churn according to your machine’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
4. In the last minute or two of churning, drizzle in the warmed peanut butter so it swirls through rather than blending in completely.
5. Enjoy immediately as soft-serve, or transfer to a freezer-safe container and freeze for 2+ hours for a firmer, scoopable texture.

Hope this becomes your go-to for craving nights.

Other High Protein Snacks + Treats You’ll Love:

• Cottage Cheese Ninja Creami Ice Cream – Protein packed yumminess!
• Root Beer Float Protein Ice Cream | Ninja Creami Recipe
• Vanilla Protein Ice Cream (for Ninja Creami or Cuisinart Ice Cream Maker)

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