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Two pale tan peanut butter banana ice cream scoops in a white bowl.

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
Freezing Time 1 day
Total Time 1 day 15 minutes
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.