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The first time I used my Ninja Creami, I expected scoop-shop silk and got something closer to snow. It was cold and tasty, sure, but the texture was all wrong, and that is when I started treating the pint like a little science project.
This Ninja Creami Recipe is my go-to Reese’s-style peanut butter protein base for busy weeknights and post-gym cravings. It is rich, nutty, and deeply satisfying, and the method is built to eliminate those icy bits that drive people crazy.
Why You Will Love This Recipe
The 10-Minute Tempering Hack: I let the pint sit out for exactly 10 minutes before spinning, and that small pause makes the shaving blade glide instead of fighting rock-hard edges.
Silky results with the Lite Ice Cream setting: Once you understand how the Ninja Creami shaves frozen crystals, the “Lite Ice Cream” cycle starts delivering that smooth, creamy mouthfeel on the first real spin.
Protein-packed, still indulgent: Fairlife milk keeps the base high-protein and creamy, so it eats like dessert even when you are keeping things on the lighter side.
No more powdery pints: When the first spin looks sandy, a quick Re-spin with a small splash fixes it, and the texture turns plush and cohesive instead of dry.
Ingredients and Substitutions
This short list is doing a lot of work, protein for structure, peanut butter flavor for richness, and a final mix-in for that candy-shop finish.
Ingredients
REESE’S PB PROTEIN CREAMI:
- 6 oz Fairlife fat-free milk
- 1 Tbs Powdered Peanut Butter
- 1 Tbs Fairlife 2% milk
- 1 peanut butter cup
Ingredient Notes & Substitutions
6 oz Fairlife fat-free milk: I like this for the extra protein and clean dairy flavor, it helps the base feel creamy even without heavy cream. If you swap to another milk, expect the freeze to set harder or softer depending on sugar and fat.
1 Tbs Powdered Peanut Butter: This gives a big peanut punch without making the base oily, and it blends smoother than thick spoon peanut butter in a cold pint. If your powdered peanut butter clumps, whisk longer until the surface looks glossy and uniform.
1 Tbs Fairlife 2% milk: This is my “texture insurance” for the Re-spin, a little liquid in the center helps emulsification and turns powder into cream. If your first spin already looks like soft-serve, you may not need every drop.
1 peanut butter cup: This is best added as a true mix-in, not blended into the base, so you still get those little candy pockets. If the cup is very cold, warm it in your hands for a few seconds so it crumbles easily.
How to make Ninja Creami Recipe
Mix the Base in the Pint
- Pour the 6 oz Fairlife fat-free milk into your pint container, then add the powdered peanut butter.
- Whisk thoroughly with a milk frother until the mixture looks perfectly smooth and slightly foamy, and run the frother along the bottom edge so no dry pockets hide there.
- Seal the lid and freeze overnight, keeping the pint on a level spot so the top freezes flat.
Temper, Then Spin
- Set the frozen pint on the counter for exactly 10 minutes, the outside should lose its frosty “glass” look and feel slightly less brutal to the touch.
- Lock it into the Ninja Creami and run the “Lite Ice Cream” setting, the sound should be steady, not strained or thumpy.
Re-Spin and Add the Mix-In
- If the texture looks powdery or crumbly after the first spin, add the 1 Tbs Fairlife 2% milk right into a little well in the center.
- Run “Re-spin” until the ice cream turns cohesive and silky, with a smooth, spoonable swirl.
- Make a small hole in the center, crumble in the peanut butter cup, then use the Mix-in function so the candy disperses without getting pulverized.
The Science of the Perfect Scoop
The Ninja Creami is shaving, not churning, so the pint’s hardness matters more than people think. That outer layer freezes the firmest, and tempering softens it just enough for the shaving blade to create fine, creamy ribbons instead of dry granules.
Protein and milk solids act like natural stabilizers in this style of base, helping trap tiny ice crystals so the spoonful feels plush. When I want even more melt-resistance, I add a tiny pinch of xanthan gum, but only a pinch or the texture can turn gummy.
Sweeteners change freezing behavior in a big way, and that is why some pints spin like velvet while others fight you. Research backs up that Allulose lowers the freezing point more than Stevia, which can mean softer frozen desserts with less waiting.
High altitude kitchens can freeze pints harder because the freezer air is often drier and colder-feeling on the surface. If your pint spins powdery even after the 10 minutes, bump the counter time to about 12 to 15 minutes, and keep the top scraped level to protect the spindle.
When I am in a high-protein groove, I pay attention to texture across snacks, not just desserts. The same “structure matters” idea shows up in a bariatric gelatin snack, where proteins set and hold a pleasant bite.
Lower-sugar desserts also benefit from understanding how ingredients freeze and melt. A keto lemon dessert can be a good example of balancing sweetness with creamy texture.
Pro Tips & Troubleshooting
Pro Tips
- Freeze the pint on a truly level shelf, even a slight tilt can create uneven shaving and loud, unhappy machine noises.
- Use a milk frother in the pint container so the base is lump-free, clumps at the bottom can cause blade chatter and a gritty first bite.
- Keep an eye on the maximum fill line, overflow during spinning makes a mess and can affect emulsification.
- If you see a “hump” on top after freezing, scrape it flat before spinning to reduce strain on the shaving blade.
- Use the Mix-in function only after you have the texture right, it folds add-ins without turning everything into crumbs.
Common Mistakes to Avoid
- Powdery after first spin: the pint is too cold, temper 10 minutes and use Re-spin with the measured milk.
- Slushy texture: the pint did not freeze fully overnight, a softer core cannot shave cleanly into fine crystals.
- Grinding or thumping sounds: the top is uneven or domed, stop and level the surface before continuing.
- Streaks of dry powder: the base was not fully whisked, especially along the bottom edge of the pint.
If you love creamy, nostalgic flavors, a dreamsicle fruit salad hits a similar cool-and-creamy note. It is a fun option for days you want something softer than ice cream.
Serving & Storage
I serve this right away for that thick soft-serve vibe, especially in a chilled bowl so it does not melt on contact. A drizzle of warmed peanut butter on top makes it smell like a candy shop.
If you are building a high-protein snack routine, this pint fits nicely beside crunchy options like cottage cheese chips. The mix of cold-creamy and salty-crisp keeps cravings calm.
For storage, smooth the top flat in the pint container, put the lid on, and freeze. When you want another serving, let it sit out 10 minutes again, then use the Lite Ice Cream setting or a quick Re-spin to bring back the silky texture.
Reese’s Pb Protein Ninja Creami Recipe
Equipment
- Ninja Creami Machine
- Ninja Creami Pint Container
- Milk frother
Ingredients
REESE’S PB PROTEIN CREAMI:
- 6 oz Fairlife fat-free milk
- 1 Tbs Powdered Peanut Butter
- 1 Tbs Fairlife 2% milk
- 1 peanut butter cup
Instructions
Mix the Base in the Pint
- Pour the 6 oz Fairlife fat-free milk into your pint container and add the powdered peanut butter.
- Whisk thoroughly with a milk frother until the mixture is perfectly smooth and slightly foamy, ensuring no dry pockets remain at the bottom.
- Seal the lid and freeze overnight on a completely level surface so the top sets flat.
Temper, Then Spin
- Remove the frozen pint from the freezer and let it sit on the counter for exactly 10 minutes to temper the outer layer.
- Lock the pint into the Ninja Creami and run the Lite Ice Cream setting until the cycle completes.
Re-Spin and Add the Mix-In
- If the texture appears powdery, create a small well in the center and add the 1 Tbs Fairlife 2% milk.
- Run the Re-spin cycle until the ice cream becomes cohesive, silky, and spoonable.
- Crumble the peanut butter cup into a hole in the center, then use the Mix-in function to incorporate the candy without pulverizing it.
Notes
Nutrition
Conclusion
Once you start treating the pint with a little patience, the Ninja Creami becomes wildly consistent, and the 10-minute tempering hack is the quiet hero. Keep the base smooth, freeze it level, and use Re-spin like a finishing polish.
After you nail this Reese’s-style pint, tiny tweaks are easy, different mix-ins, a pinch of stabilizer, or a slightly longer temper on hard-freezing days. The machine rewards small details, and your spoon will too.
