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–+ servings
peanut butter chocolate ninja creami

High Protein Chocolate Peanut Butter Creami

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A 50g+ protein ice cream pint made using a ready-to-drink Atkins shake and cottage cheese for a perfect, rich texture without the extra calories.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 pint
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 container Atkins Strong High Protein Shake, Chocolate Peanut Butter Flavor
  • 0.5 cup Cottage Cheese
  • 2 tbsp Powdered Peanut Butter
  • 2 tbsp Sugar Substitute (Monk Fruit)

Equipment

Ninja Creami Machine
Ninja Creami Machine
Kitchen Scale
Digital Kitchen Scale

Method
 

  1. Pour the entire container of the Atkins Strong High Protein Shake into your Creami pint container.
  2. Add the cottage cheese, powdered peanut butter, and sugar substitute directly into the liquid, using a frother or whisk to blend until smooth.
  3. Place the lid on the pint container and set it on a level surface in your freezer for a minimum of 24 hours.
  4. Remove the pint from the freezer, scrape the top flat if necessary, and lock it into your Creami outer bowl. Run on the 'Lite Ice Cream' function.
  5. Add one tablespoon of water or a splash of milk into the center hole, then run the machine on the 'Re-spin' cycle to achieve a perfectly smooth texture.

Nutrition

Calories: 280kcalCarbohydrates: 16gProtein: 52gFat: 7g

Notes

High Protein Chocolate Peanut Butter Creami Tips & Expert Strategy

TEXTURE DISCLAIMER: After the first spin, the texture will almost always look crumbly and dry. This is exactly how low-fat bases react. Do not panic; the respin fixes it entirely.
COTTAGE CHEESE SWAP WARNING: Swapping the cottage cheese for a watery liquid will eliminate the fat and casein matrix, resulting in a solid block of ice that could potentially damage your blade.
THE 24-HOUR RULE: The base must sit in the freezer for a full 24 hours. Attempting to spin at 12 hours will result in a soupy, unfrozen center and a ruined texture.
FINISHING TOUCH: For a professional crunch, add a teaspoon of mini chocolate chips or crushed peanuts to the center hole and run the 'Mix-In' cycle after your final respin.

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