Reese’s peanut butter cups are one of those things that exist in a category of their own and this Ninja Creami protein ice cream captures every single thing that makes them so iconic in frozen dessert form. That combination of creamy peanut butter and chocolate is so deeply satisfying and so universally beloved that turning it into an ice cream with forty five grams of protein per pint feels like cheating in the best possible way. One blender bottle, four ingredients, shake and freeze, and twenty four hours later you have a pint of Reese’s peanut butter cup ice cream that is doing serious nutritional work without tasting like it is trying to.

The peanut powder in the base is the ingredient that makes the peanut butter flavor run all the way through the ice cream before the mix-ins even get involved. Two tablespoons shaken into the milk with the protein powder and pudding mix creates a subtly nutty, lightly sweet peanut butter base that tastes genuinely like peanut butter ice cream rather than just vanilla ice cream with a peanut butter swirl on top. Then the real peanut butter goes in as a mix-in after the first spin and suddenly you have concentrated peanut butter pockets running through that already peanut buttery base and it is one of the best things the Ninja Creami does.

The mini Reese’s cups are the mix-in that turns this from a great peanut butter protein ice cream into a genuinely special and completely indulgent dessert experience. Three to four mini cups broken into pieces and mixed in after the peanut butter gives you little pockets of chocolate and peanut butter throughout the pint that make every few scoops taste like biting into an actual Reese’s cup. The chocolate from the cups melts very slightly into the cold ice cream as they incorporate which adds a subtle chocolate flavor to the surrounding ice cream that makes the whole pint even better than the sum of its parts.

Process on Lite Ice Cream for the most nourishing result and add a splash of milk if the texture comes out crumbly after the first spin before re-spinning and adding the mix-ins. The pudding mix keeps the base smooth but milk protein bases can vary depending on your specific protein powder so the extra splash is worth keeping in mind as a quick fix. Add the peanut butter and Reese’s cups and process on mix-in for the final spin. Forty five grams of protein, all your Reese’s dreams, one Creami pint. This is the one.

Why You’ll Love This Recipe:

Forty five grams of protein in an ice cream that tastes exactly like a Reese’s peanut butter cup is genuinely one of the most impressive achievements in the entire Ninja Creami protein ice cream series
Peanut powder in the base and real peanut butter as a mix-in means peanut butter flavor is present in every single scoop from the very first bite to the very last
Mini Reese’s cup mix-ins give you little pockets of chocolate and peanut butter throughout the pint that make every few scoops feel like biting into the real thing
A blender bottle shake rather than a full blender means this is the easiest base to put together in the entire Creami lineup with almost zero cleanup

Key Ingredients:

Peanut powder: Two tablespoons shaken into the base before freezing so the peanut butter flavor runs through the entire pint from the bottom scoop to the top. Peanut powder dissolves seamlessly into the milk base in a way that regular peanut butter does not and creates a uniformly flavored base that is the foundation for everything that comes after
Vanilla protein powder: One scoop adds a significant portion of that forty five gram protein total and a subtle vanilla sweetness that pairs beautifully with the peanut butter flavor throughout. Use your favorite vanilla protein powder and make sure it is a brand you enjoy in smoothies since the taste comes through in the finished ice cream
Sugar free vanilla pudding mix: One tablespoon is the texture ingredient that makes the base smooth and scoopable after spinning rather than crumbly and icy. It is the detail that makes every Ninja Creami recipe on this blog so reliably creamy
Peanut butter: Two tablespoons added as a mix-in after the first spin for concentrated peanut butter pockets throughout the finished pint. Use creamy peanut butter for the best mix-in result that distributes evenly rather than clumping in one spot
Mini Reese’s peanut butter cups: Three to four broken into pieces and mixed in alongside the peanut butter for the chocolate element that completes the full Reese’s cup experience in every few scoops

Tips for Success:

Use a blender bottle rather than a full blender for this recipe since all the ingredients combine perfectly with just shaking and it makes the whole process significantly faster and easier to clean up
Shake the blender bottle vigorously for a full thirty seconds to make sure the peanut powder, pudding mix, and protein powder are all fully dissolved into the milk before pouring into the pint
If the texture comes out crumbly after the first spin add a small splash of milk before re-spinning rather than adding the mix-ins right away. Getting the texture right before the mix-ins go in gives you the best final result
Break the mini Reese’s cups into halves or quarters rather than leaving them whole so they distribute more evenly throughout the pint during the mix-in spin

Storage:

Store Reese’s peanut butter cup protein ice cream in the Creami pint with the lid on in the freezer for up to two weeks. The Reese’s cup pieces will firm up further as the pint sits in the freezer which is completely normal and actually makes them even more satisfying to bite into when fully frozen. When you are ready to eat it again let it sit at room temperature for five minutes to soften or re-process on the re-spin setting to bring it back to that perfect fresh spun texture.

FAQ:

Can I use regular peanut butter in the base instead of peanut powder?
Peanut powder is strongly recommended for the base because it dissolves evenly into the milk and creates a uniformly flavored base after freezing and spinning. Regular peanut butter can create an uneven texture in the base and does not distribute as smoothly through the milk before freezing. Save the regular peanut butter for the mix-in step where its richer flavor and texture is exactly what you want for those concentrated peanut butter pockets.

Can I use a different chocolate peanut butter candy instead of Reese’s cups?
Yes. Any chocolate peanut butter candy works here and each one gives you a slightly different experience. Reese’s Pieces add a candy shell crunch that is really fun. Dark chocolate Reese’s cups give you a more intense chocolate flavor. Justin’s dark chocolate peanut butter cups are a cleaner ingredient alternative. Any chocolate and peanut butter combination you enjoy eating on its own will work beautifully as a mix-in in this recipe.

What Ninja Creami setting should I use?
Process on the Lite Ice Cream setting for the first spin for the most nourishing result. If the texture is too crumbly after the first spin add a small splash of milk and use the Re-Spin setting before adding any mix-ins. Once you add the peanut butter and Reese’s cups use the Mix-In setting so they get incorporated evenly throughout the pint without being completely broken down into the base.