This PB2 Peanut Butter Ice Cream is creamy, nutty, and packed with real peanut butter flavor without cracking open a jar of peanut butter or using protein powder. It's smooth, satisfying, and exactly what I make when I want something frozen that actually keeps me full.
If you've tried my Chocolate Ice Cream, Vanilla Ice Cream, Coffee Ice Cream, or Peanut Butter Cup Ice Cream, you know I'm all about high-protein bases that don't taste like a compromise. This peanut butter version fits right in, cottage cheese gives it a creamy texture and protein boost, while PB2 brings that salty-sweet peanut butter flavor without weighing it down.
Jump to:
- Why You’ll Be Hooked on This PB2 Ice Cream
- What You’ll Need (Simple Ingredients, Big Flavor)
- Try These Swaps & Add-Ins
- Let’s Make It in the Ninja Creami
- 🍒Fun Mix-Ins and Topping Ideas
- Serving Size Scoop
- 🌀Tools You’ll Want to Have Handy
- Quick Tips
- Recipe FAQs
- More Sorbet Recipes
- More Classic Ice Cream Recipes
- Did you try this recipe?
- Ninja Creami PB2 Peanut Butter Ice Cream High Protein
Why You’ll Be Hooked on This PB2 Ice Cream
- Naturally high protein thanks to cottage cheese
- Big peanut butter flavor without feeling heavy
- Creamy, smooth texture, no gums or pudding mix
- PB2 blends easily and keeps the base light
- Filling enough to double as a snack or breakfast
What You’ll Need (Simple Ingredients, Big Flavor)
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Half and half – Creamy, but not too rich
- PB2 powdered peanut butter – Nutty flavor without the heaviness
- Cottage cheese – Helps with protein and a super smooth texture
- Sweetened condensed milk – Sweet, creamy, and keeps it scoopable
- Vanilla extract – Adds a little extra warmth
- Salt (just a pinch) – Enhances the peanut butter flavor
Try These Swaps & Add-Ins
- No half & half? Use equal parts heavy cream + whole milk
- No cottage cheese? Try plain Greek yogurt or silken tofu
- No PB2? Use 2–3 tablespoon of regular peanut butter, but expect a denser result
- Less sugar? Use a low-sugar or sugar-free condensed milk
Let’s Make It in the Ninja Creami
I blend everything up- PB2, half and half, cottage cheese, condensed milk, vanilla, and a pinch of salt until smooth and creamy. Then I pour the base into a Ninja Creami pint and freeze it for 24 hours (always on a level surface).
The next day, I spin it on “Lite Ice Cream” and if it looks crumbly, I just add a splash of milk and Respin. Done.
🍒Fun Mix-Ins and Topping Ideas
- Mini chocolate chips – Classic PB + chocolate combo that never fails
- Crushed peanut butter cookies – Adds crunch and extra peanut flavor
- Sliced banana – Peanut butter + banana = Elvis vibes
- Toasted coconut flakes – Adds texture and a little tropical flair
- Honey drizzle + flaky salt – Sweet, salty, and ridiculously addictive
Serving Size Scoop
This recipe is made for the Ninja Creami Deluxe (24 ounce pint) and makes about 4 servings. Enough to share—or not. I won’t judge.
🌀Tools You’ll Want to Have Handy
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Quick Tips
- If crumbly, add 1–2 tablespoon milk and hit "respin"
- Taste the mix before freezing—it should be slightly sweet
- Reheat in the microwave (on ice cream setting) or respin if too firm
Recipe FAQs
The cottage cheese adds natural protein while blending totally smooth. You get a creamy, structured base without protein powder or chalky texture.
You can, but the ice cream will be denser and heavier. PB2 keeps the texture lighter and more scoopable, especially for high-protein bases.
PB2 has less fat and fewer calories, but still keeps that peanut flavor.
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami PB2 Peanut Butter Ice Cream High Protein
Equipment
- 1 Blender
- 1 Ninja Creami Deluxe Ice Cream maker
- 1 Ninja Creami Pint Container 24 ounces
Ingredients
- 1 ½ cups half and half
- ¼ cup PB2 Peanut Butter Powder
- ½ cup cottage cheese
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend all ingredients until totally smooth1 ½ cups half and half, ¼ cup PB2 Peanut Butter Powder, ½ cup cottage cheese, ½ cup sweetened condensed milk, 1 teaspoon vanilla extract, Pinch of salt
- Freeze flat in a Ninja Creami pint for at least 24 hours
- Spin using the “Lite Ice Cream” or “Gelato” mode
- Respin with 1–2 tablespoon milk if crumbly
- Serve and enjoy—it's nutty, creamy, and seriously good
Notes
- If crumbly, add 1–2 tablespoon milk and hit "respin"
- Taste the mix before freezing—it should be slightly sweet
- Reheat in the microwave (on ice cream setting) or respin if too firm
Rose says
Hope you love this PB2 Peanut Butter Ice Cream! Leave a quick rating if you try it.