Add the 1% milk, protein powder, and PB2 powdered peanut butter to a medium mixing bowl. Whisk everything together slowly at first to prevent the protein powder from puffing out of the bowl, then continue whisking vigorously until the mixture becomes completely smooth and creamy with no dry pockets or clumps remaining. This step is extremely important because fully dissolved protein powder creates a much smoother, creamier ice cream texture after freezing. If your protein powder tends to clump, let the mixture sit for 1–2 minutes and whisk again before pouring.

Carefully pour the blended mixture into your Ninja Creami pint container, making sure the liquid stays below the maximum fill line marked on the side of the container. Leaving enough space helps the mixture freeze evenly and prevents overflow during processing. Secure the lid tightly to keep freezer odors out and maintain the clean peanut butter chocolate flavor.

Place the pint container on a completely flat surface inside the freezer and freeze for at least 18–24 hours, or until fully solid from top to bottom. Avoid freezing the container at an angle because uneven freezing can affect the spinning process later. The base must be thoroughly frozen for the Ninja Creami to create that signature smooth, scoopable ice cream consistency instead of an icy or slushy texture.

Once fully frozen, remove the pint container from the freezer and take off the lid. Install the container into the Ninja Creami outer bowl according to the manufacturer’s instructions, making sure everything locks securely into place before starting the machine.

Select the Lite Ice Cream setting and allow the machine to process the frozen base completely. After the first spin, check the texture carefully. High-protein ice cream recipes often look crumbly, powdery, or slightly dry after the initial cycle, especially when using whey-based protein powders. Don’t worry — this is completely normal and easy to fix.

If the texture looks dry or crumbly, pour 1–2 tablespoons of milk directly into the center of the ice cream. The added liquid helps the mixture emulsify into a smoother consistency. Run the Re-Spin cycle once or twice until the ice cream becomes creamy, soft, and perfectly scoopable. Avoid adding too much milk at once because it can make the texture overly soft.

Use the back of a spoon to create a small hole down the center of the freshly spun ice cream. Add the chopped roasted peanuts and chopped dark chocolate pieces directly into the center cavity instead of scattering them across the top. This helps the mix-ins distribute more evenly throughout the pint during the next cycle.

Select the Mix-In cycle and allow the machine to fold the crunchy peanuts and chocolate pieces into the creamy peanut butter base. The result should be rich, creamy ice cream with little bursts of chocolate and roasted peanut crunch in every bite.

Serve the ice cream immediately while it’s freshly spun and at its creamiest texture. For an extra indulgent finish, top with a light drizzle of melted peanut butter, a sprinkle of extra chopped peanuts, or a few chocolate shavings before serving. Enjoy cold straight from the pint or scoop into chilled bowls for the ultimate high-protein dessert experience.