Last summer, my teenage daughter caught me sneaking spoonfuls of this Keto Ninja Creami Ice Cream straight from the Ninja Creami container at midnight. Instead of being embarrassed, I handed her a spoon because this dessert tastes so incredible, you’d never guess it’s packed with protein and fits perfectly into a ketogenic lifestyle. The creamy texture rivals any premium ice cream shop.
Keto ice cream revolutionized low-carb desserts by using high-fat, moderate-protein ingredients that maintain ketosis while satisfying sweet cravings. This chocolate peanut butter version combines the richness of cream cheese with protein powder, creating a dessert that delivers both indulgence and nutrition. The Ninja Creami transforms these simple ingredients into professionally textured ice cream with perfect scoopability.
Why You’ll Love This Keto Ninja Creami Ice Cream
I’ve tested dozens of keto ice cream recipes, and this one consistently wins over my family every single time. The protein drink base eliminates the chalky texture that plagues most homemade versions while delivering an impressive protein boost that keeps you satisfied for hours. You’ll love how the cream cheese creates an ultra-rich, premium texture that rivals expensive keto brands. The preparation takes just five minutes of active time, then the freezer and Ninja Creami handle everything else. My favorite benefit is how this recipe uses pantry staples you probably already have, making it incredibly budget-friendly compared to store-bought alternatives. The chocolate peanut butter combination satisfies those intense dessert cravings while supporting your keto goals perfectly.
Storage & Serving Tips
Store this keto ice cream in your freezer for up to two months, though it rarely lasts that long in my house. Pro tip: I recommend smoothing the surface flat before refreezing leftovers, which prevents ice crystals from forming and maintains that creamy texture. For best results, let the container sit at room temperature for two to three minutes before re-spinning if the texture becomes too firm. This ice cream pairs beautifully with sugar-free chocolate chips, chopped nuts, or a drizzle of sugar-free caramel sauce for extra indulgence. I usually make two batches at once since the containers stack perfectly in the freezer and having backup dessert never disappoints my family.
This keto chocolate peanut butter ice cream proves that following a ketogenic lifestyle doesn’t mean sacrificing the desserts you love. The simple ingredient list and foolproof method make this recipe perfect for keto beginners and seasoned veterans alike. Give this recipe a try, and you’ll discover that healthy desserts can taste absolutely incredible when done right.
Add all ingredients to a blender and blend until the cream cheese is completely combined into the mixture.
Pour mixture into the pint storage container that came with the Ninja Creami machine. Attach storage lid and place in freezer on a level surface.
Freeze for 24 hours or overnight until completely solid.
When ready to eat, remove lid and place pint container in the outer bowl assembly. Attach the outer bowl lid and place in the Ninja Creami machine.
Hit the LITE ice cream button and let the cycle run for a few minutes.
Check texture when cycle completes. If powdery, run through LITE cycle again. If still powdery after second cycle, add 1 tablespoon almond milk and run once more.
For leftovers, smooth surface flat and replace lid. Refreeze and re-spin when ready to serve again.
Notes
Store in freezer for up to 2 months. Can substitute protein drink with almond milk and chocolate protein powder (total liquid should be 1¼ cups). Regular peanut butter can substitute peanut butter powder (use 1-2 tablespoons).
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
