This Fluffernutter Protein Ninja Creami is thick, creamy, and made with milk, cottage cheese, powdered peanut butter, monk fruit sweetener, vanilla, salt, xanthan gum, and marshmallow creme.
It has that classic peanut butter and marshmallow flavor, but in frozen dessert form.
The base gets its peanut butter flavor from powdered peanut butter, which keeps the calories lower than using a huge amount of regular peanut butter. The cottage cheese blends into the base and helps make the Creami thicker and higher in protein.
Then the marshmallow creme gets added at the end with the Mix-In cycle so you get that sweet fluffernutter swirl throughout the pint.
This is one of those Ninja Creami recipes that tastes like dessert but still has a solid protein base.
If you like high-protein Creami recipes, try these next:
- Banana Cream Pie Ninja Creami
- High Protein Cherry Cheesecake Ninja Creami
- High Protein Butter Pecan Ninja Creami
Why This Fluffernutter Ninja Creami Works
Fluffernutter is usually peanut butter and marshmallow fluff.
For this Ninja Creami version, the peanut butter flavor comes from powdered peanut butter instead of a lot of regular peanut butter. That gives you a strong peanut flavor while keeping the base lighter.
The cottage cheese is important because it adds thickness, creaminess, and protein. Once blended completely smooth, it disappears into the base and helps the texture feel more like ice cream.
The xanthan gum helps reduce iciness and improves the final texture after spinning. You only need a small amount.
The marshmallow creme works best as a mix-in instead of blending it into the base. If you blend it into the base, the flavor gets lost. Adding it after the first spin gives you little sweet pockets and swirls of marshmallow flavor.
Why You'll Love This Recipe
- Peanut Butter Marshmallow Flavor: Powdered peanut butter and marshmallow creme give this the classic fluffernutter vibe.
- High-Protein Base: Cottage cheese and milk help make the base more filling.
- Lower Fat Peanut Butter Flavor: Powdered peanut butter gives strong flavor without needing a lot of regular peanut butter.
- Creamy Texture: Cottage cheese and xanthan gum help keep the texture smooth.
- Easy Mix-In: Marshmallow creme gets added at the end for a sweet swirl.
- Customizable: Add peanut butter chips, mini marshmallows, crushed graham crackers, or a drizzle of peanut butter.
What Is a Fluffernutter?
A fluffernutter is usually a peanut butter and marshmallow creme sandwich.
It is sweet, salty, creamy, and nostalgic.
This recipe turns that flavor into a Ninja Creami pint. The powdered peanut butter gives the base that salty peanut flavor, while the marshmallow creme adds the sweet fluff-style finish.
It is not a traditional ice cream flavor you see everywhere, which is exactly why it works so well in the Creami.
Key Equipment
Ninja Creami: This recipe is designed for the Ninja Creami.
Blender: Needed to blend the cottage cheese completely smooth into the base.
Creami Pint Container: Freeze the blended base in a Ninja Creami pint.
Butter Knife: Use this to make a hole down the center before adding mix-ins.
Measuring Spoons or Digital Scale: Helpful for measuring xanthan gum, salt, vanilla, powdered peanut butter, and marshmallow creme accurately.
Ingredient Deep Dive & Strategy
Milk: Forms the liquid base of the pint. Use the milk that fits your macros. Fat-free milk, Fairlife, almond milk, or a higher-protein milk can all work, but the texture and nutrition will change.
Cottage Cheese: Adds protein, thickness, and creaminess. Low-fat or fat-free cottage cheese both work. Blend it completely smooth so there are no curds in the final Creami.
Lakanto Monk Fruit Sweetener: Sweetens the base without adding sugar. Start with 20 to 25g, then adjust based on how sweet you like your Creami.
Vanilla Bean Paste: Adds a stronger vanilla flavor and helps create the marshmallow-peanut butter dessert feel. Vanilla extract also works.
PB Fit or Powdered Peanut Butter: Gives the base most of its peanut butter flavor. Six tablespoons makes the flavor strong without adding as much fat as regular peanut butter.
Salt: Do not skip it. Peanut butter desserts need salt to balance the sweetness and make the peanut flavor stand out.
Xanthan Gum: Helps thicken the base and reduce iciness. Use only 1/4 teaspoon. Too much can make the texture gummy.
Marshmallow Creme: This is the fluff part of the fluffernutter. Add it during the Mix-In cycle instead of blending it into the base.
The Cottage Cheese Creami Strategy
Cottage cheese works really well in Ninja Creami recipes, but only if you blend it smooth.
If you leave curds in the base, they can freeze into little icy bits. Blending the cottage cheese with the milk, sweetener, powdered peanut butter, vanilla, salt, and xanthan gum creates a smooth base before freezing.
After freezing, running the pint under hot water helps loosen the edges so the Creami can spin more evenly.
If the pint looks powdery after the Lite Ice Cream cycle, that is normal. Use Re-spin. If needed, add a small splash of milk before respinning.
How To Make Fluffernutter Protein Ninja Creami
1. Blend the base
Add the milk, cottage cheese, monk fruit sweetener, vanilla bean paste, powdered peanut butter, salt, and xanthan gum to a blender.
Blend until completely smooth.
There should be no cottage cheese curds left.
2. Freeze
Pour the blended base into a Ninja Creami pint.
Freeze for at least 16 hours, or until fully solid.
Make sure the pint freezes level.
3. Run under hot water
When ready to spin, remove the pint from the freezer.
Run the outside of the pint under hot water for at least 60 seconds.
This helps soften the edges and makes the first spin smoother.
4. Spin on Lite Ice Cream
Place the pint into the Ninja Creami and run the Lite Ice Cream setting.
5. Re-spin if needed
If the mixture looks powdery or crumbly, run the Re-spin cycle.
If it is still powdery after that, add a small splash of milk and Re-spin again.
6. Add the marshmallow creme
Use a butter knife to make a hole down the center of the pint.
Add the marshmallow creme into the hole.
7. Use the Mix-In cycle
Run the Mix-In cycle to swirl the marshmallow creme through the Creami.
8. Add toppings
Top with peanut butter chips, mini marshmallows, extra marshmallow creme, or a drizzle of peanut butter if you want.
Best Texture Tips
For the best Fluffernutter Protein Ninja Creami:
- Blend the cottage cheese completely smooth.
- Use only 1/4 teaspoon xanthan gum.
- Freeze the pint level.
- Run the pint under hot water before spinning.
- Use Lite Ice Cream first.
- Re-spin if powdery.
- Add marshmallow creme after the base is spun.
- Use Mix-In for the marshmallow swirl.
- Add crunchy toppings after spinning.
Nutrition Estimate
This recipe will vary depending on the milk and cottage cheese you use.
Using fat-free milk, fat-free or low-fat cottage cheese, powdered peanut butter, monk fruit sweetener, and 18g marshmallow creme, the full pint will likely be around:
- Calories: 450 to 550
- Protein: 45g to 55g
- Fat: 4g to 8g
- Carbs: 45g to 60g
If you use Fairlife milk, the protein will be higher.
If you add peanut butter chips, mini marshmallows, extra marshmallow creme, or regular peanut butter, the calories, carbs, and fat will increase.
Troubleshooting & FAQ
Why is my Ninja Creami powdery after the first spin?
That is common with higher-protein or lower-fat Creami bases. Run the Re-spin cycle. If it is still powdery, add a small splash of milk and Re-spin again.
Why do I need to run the pint under hot water?
Running the pint under hot water softens the frozen edges. This helps the Creami blade process the pint more evenly and can reduce icy edges.
Can I use fat-free cottage cheese?
Yes. Fat-free cottage cheese works, but low-fat cottage cheese may give a slightly creamier texture.
Can I use almond milk?
Yes, but the base will likely be icier and lower in protein. Dairy milk or Fairlife milk will usually give a creamier result.
Can I use regular peanut butter instead of powdered peanut butter?
You can, but the macros will change a lot. Regular peanut butter adds more fat and calories. Powdered peanut butter gives strong peanut flavor while keeping the base lighter.
Can I blend the marshmallow creme into the base?
You can, but I do not recommend it. The marshmallow flavor gets muted when blended into the full base. It is better as a mix-in after spinning.
Can I use marshmallows instead of marshmallow creme?
Mini marshmallows work better as a topping than a mix-in. Marshmallow creme gives more of a swirl.
Can I make it sweeter?
Yes. Taste the base before freezing. It should taste slightly sweeter than you want the final Creami to taste because frozen desserts taste less sweet once frozen.
Can I skip the xanthan gum?
Yes, but the texture may be a little icier. The xanthan gum helps with thickness and smoothness.
Why is my Creami icy?
The base may be too low in fat, too low in solids, or not fully respun. Use cottage cheese, powdered peanut butter, xanthan gum, and Re-spin as needed.
Substitutions
| Component | Swap Options |
|---|---|
| Milk | Fairlife milk, skim milk, 2% milk, almond milk, cashew milk, or a protein shake |
| Cottage Cheese | Low-fat cottage cheese, fat-free cottage cheese, or blended Greek yogurt |
| Monk Fruit Sweetener | Allulose, erythritol, Splenda, or regular sugar |
| Vanilla Bean Paste | Vanilla extract |
| PB Fit | PB2, powdered peanut butter, or powdered almond butter |
| Marshmallow Creme | Marshmallow fluff or mini marshmallows as a topping |
| Toppings | Peanut butter chips, mini marshmallows, graham cracker crumbs, crushed pretzels, or peanut butter drizzle |
Storage
After spinning, the texture is best eaten right away.
If you have leftovers, smooth the top of the Creami flat, place the lid back on, and refreeze.
When ready to eat again, run the pint under hot water and use Re-spin until creamy.
The marshmallow creme may freeze firmer after storage, so the texture is best on the first spin.
You Might Also Like
If you love high-protein Ninja Creami recipes, try these next:
- Banana Cream Pie Ninja Creami
- High Protein Cherry Cheesecake Ninja Creami
- High Protein Butter Pecan Ninja Creami
The Final Verdict & Share
This Fluffernutter Protein Ninja Creami is creamy, peanut buttery, and finished with a marshmallow creme swirl. The cottage cheese makes the base thick and higher in protein, the powdered peanut butter brings the flavor, and the marshmallow creme gives it that classic fluffernutter finish. Make a pint, add the mix-in, and tag me if you try it.
Fluffernutter Protein Ninja Creami
Ingredients
- 1.5 cups Milk (skim or Fairlife)
- 120 g Cottage cheese
- 24 g Monk fruit sweetener
- 6 tbsp Powdered peanut butter
- 1 tsp Vanilla bean paste
- 0.25 tsp Salt
- 0.25 tsp Xanthan gum
- 18 g Marshmallow creme Added during Mix-In cycle
Equipment
Method
- Add the milk, cottage cheese, monk fruit sweetener, powdered peanut butter, vanilla bean paste, salt, and xanthan gum to a high-speed blender container.
- Process on high until completely smooth with absolutely no residual cottage cheese curds remaining.
- Pour the blended mixture directly into a Ninja Creami pint container, secure the lid, and place flat in the freezer for 16 to 24 hours.
- Remove the frozen pint and run the outer plastic walls under warm running tap water for 60 seconds to temper the icy outer layer.
- Place the pint into the outer bowl assembly, attach the lid, and run the machine on the Lite Ice Cream cycle.
- Inspect the spin; if dry or crumbly, add a single tablespoon of milk to the center and run the Re-spin cycle.
- Use a butter knife to create a clear vertical channel down the center of the ice cream and pack the marshmallow creme into it.
- Re-lock the pint assembly into the machine and run the Mix-In cycle to fully swirl the marshmallow throughout.
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