Free Recipe
Peanut Butter Cup Ninja Creami
430 CAL | 46G PROTEIN (WHOLE PINT)A whole pint that eats like a frozen Reese's cup — 46g of protein, one serving.
The base is basically a protein shake you spin into ice cream. What makes it taste like the candy instead of a shake is the Reese's bark — peanut butter and chocolate frozen into snappy chunks and mixed through at the end. One pint, 46g of protein, zero restriction.
The Ice Cream
| Ingredient | Amount |
|---|---|
| Vanilla ice cream whey protein powder — 120 cal / 24g protein | 1 scoop |
| Cocoa powder — 10 cal / 1g protein | 1 tbsp |
| PB Fit — 60 cal / 6g protein | 2 tbsp |
| Monk fruit sweetener | 2 tbsp |
| Xanthan gum | 0.5 g |
| Salt | pinch |
| Fat-free ultra-filtered Fairlife milk — 80 cal / 13g protein | 240 ml |
| Almond milk — 10 cal | 100 ml |
| Vanilla extract | ½ tbsp |
The Reese's Bark (Makes 4 Servings)
| Ingredient | Amount |
|---|---|
| Lily's peanut butter chocolate chips + ½ tbsp coconut oil — 300 cal / 4g total (the PB layer) | 56 g |
| Lily's milk chocolate chips + ½ tbsp coconut oil — 300 cal / 4g total (the chocolate layer) | 56 g |
| Sea salt | to taste |
Macros
| Component | Cal / Protein |
|---|---|
| Ice cream base | 280 · 44g |
| ¼ of the Reese's bark (whole bark 600 / 8g ÷ 4) | 150 · 2g |
| Total (whole pint) | 430 · 46g |
How To Make It
- Make the bark first. Melt 56g of Lily's peanut butter chocolate chips with ½ tbsp coconut oil, then pour it onto parchment paper.
- Layer the chocolate. Melt 56g of Lily's milk chocolate chips with ½ tbsp coconut oil and pour it over the peanut butter layer. Sprinkle generously with sea salt.
- Freeze the bark. Freeze for 1 hour, then break it up. This batch makes 4 servings — enough bark for four pints, so you only make it once.
- Mix the dry base. In a Ninja Creami pint, combine the whey, cocoa powder, PB Fit, monk fruit sweetener, xanthan gum, and a pinch of salt.
- Blend it. Add the Fairlife milk, almond milk, and vanilla extract. Blend with an immersion blender for 90 seconds.
- Freeze, then spin. Freeze the pint until solid, then run it on the Light Ice Cream setting.
- Add the bark. Poke a hole in the side of the spun ice cream and drop in ¼ of the Reese's bark.
- Mix it in. Press the Mix-In button. That's it.
Neil's Note
The bark is the whole trick. Blend those chips straight into the base and you've just got chocolate-peanut-butter ice cream — good, but it still eats like a shake. Freeze it into bark and fold it in at the end instead, and you get cold, snappy Reese's chunks running through every bite. Make the full batch once; it tops four pints, so future-you spins a whole pint of dessert in about two minutes.
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