Thicc Ninja Creami Recipe🥷🍦

Ingredients

• 1 cup Vanilla Greek Yogurt (full‑fat or 2% works best for creaminess)
• 3 tablespoons Peanut Butter Powder (PB2 or similar brand)
• 4 cups Chocolate Protein Powder (Whey or plant‑based, chocolate flavored)
• 0.5 cup Milk (Whole, 2%, or unsweetened almond milk)
• 1 tablespoon Extra Greek Yogurt (for topping) (Same yogurt as used in the base)

Instructions

1. Gather Ingredients

   Measure 1 cup vanilla Greek yogurt, 3 Tbsp peanut‑butter powder, 4 cups chocolate protein powder and ½ cup milk.

   Time: PT2M

2. Mix Base

   In a mixing bowl, combine the Greek yogurt, peanut‑butter powder, chocolate protein powder and milk. Stir vigorously until the mixture is smooth and there are no dry pockets.

   Time: PT5M

3. Freeze

   Transfer the mixture to a 1‑pint freezer‑safe container, smooth the top, and place it in the freezer for 24 hours.

   Time: PT24H

4. Blend to Powdery Consistency

   Remove the frozen block from the freezer, break it into chunks and place them in the Ninja blender. Use the “smoothie‑bowl” setting and spin until the mixture becomes a fine, powdery texture.

   Time: PT2M

5. Create Yogurt Center

   With a large tablespoon, dig a small well in the center of the blended mixture and spoon in 1 Tbsp extra Greek yogurt.

   Time: PT1M

6. Final Spin

   Run the blender for a few seconds (or use the pulse function) to incorporate the yogurt swirl into the ice cream.

   Time: PT1M

7. Serve

   Scoop the ice cream into bowls and enjoy immediately, or return to the freezer for a firmer texture.

   Time: PT1M

Nutrition Facts

Calories

800

Protein

70 g

Carbohydrates

40 g

Fat

15 g

Fiber

5 g