Peanut Butter Banana Protein Ice Cream

This peanut butter banana protein ice cream gets its flavor and richness from ripe banana and peanut butter. Greek yogurt and dry milk supply most of the protein. Blend everything before freezing so the machine starts with a uniform base rather than loose frozen banana pieces.

Tips for peanut butter banana protein ice cream

Use a small ripe banana, about 3 1/2 ounces peeled, and ordinary smooth peanut butter. Unsweetened powdered peanut butter is not an equal swap for the fat or texture. Choose a peanut butter you enjoy and check its label. This recipe contains peanuts and dairy; substitutions change both texture and nutrition.

Helpful equipment: a Ninja CREAMi machine. Check the size and features for your kitchen before buying.

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Makes 2 servings. One serving: one-half of the entire processed pint, including the reserved liquid and any specified mix-ins. Prep 10 minutes; cook 0 minutes; total elapsed time 1455 minutes including at least 24 hours freezing.

Peanut Butter Banana Protein Ice Cream

Ripe banana and peanut butter give this CREAMi pint its flavor and a little richness. Greek yogurt and dry milk supply most of the protein. Blend everything before freezing so the machine starts with a uniform base rather than loose frozen banana pieces.

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Prep Time 10 minutes mins

Freezing Time 1 day d

Total Time 1 day d 15 minutes mins

Servings 2 servings

Calories 252 kcal

Ingredients

  

• 3/4 cup plain nonfat Greek yogurt
• 1 small ripe banana about 3 1/2 oz peeled
• 2 tbsp smooth peanut butter
• 3/8 cup 2% milk plus 1 tbsp reserved for processing
• 1/4 cup nonfat dry milk powder about 0.6 oz
• 1 tsp granulated sugar
• 1/2 tsp vanilla extract

Instructions

 

• Measure 3/8 cup milk as 1/4 cup plus 2 tablespoons. Blend it with yogurt, banana, peanut butter, dry milk powder, sugar and vanilla until completely smooth. Refrigerate the additional 1 tablespoon milk separately until processing time.
• Pour the smooth base into one compatible standard 16-fl-oz (473 mL) Ninja CREAMi pint. Keep below its MAX FILL line; chill any excess separately rather than overfilling. Cover and freeze upright on a level surface for at least 24 hours at 0°F or below.
• Follow your model’s assembly and safety instructions. Process the flat, fully frozen base on LITE ICE CREAM (LIGHT ICE CREAM on some models). This is written for standard NC300-series pints, not a Deluxe or Swirl container. Do not process a tilted frozen block, loose ice cubes or a solid block of unblended fruit.
• If crumbly after the first cycle, add the reserved 1 tablespoon liquid and RE-SPIN. If already creamy, stir in that tablespoon instead so the listed ingredient amount remains the same. Do not add unlimited liquid; further additions change the estimate. Divide the entire finished pint into two equal portions.

Storage and meal prep

Freeze prepared pints covered at 0°F or below. Use within 2 weeks for best quality. Flatten leftover dessert, cover and refreeze promptly; process again according to your model’s instructions when fully frozen. Do not use MIX-IN as the initial processing program. Keep dairy or soy ingredients refrigerated at 40°F or below before preparation and do not leave the mixture out more than 2 hours. Texture depends on your freezer, machine and ingredient brands.

More practical ideas

Try peanut butter yogurt dip for another option. See how we estimate recipe nutrition for more help.

About the nutrition

Estimated nutrition includes every listed ingredient divided into 2 equal servings. Brand substitutions and extra sides change the result. This development draft has not been kitchen-tested.