Ninja Creami Peanut Butter Ice Cream (Vegan & Easy)
This creamy, dreamy Ninja Creami Peanut Butter Ice Cream is made with silken tofu and maple syrup for a secretly healthy, high-protein vegan treat! Just blend, freeze, and spin—no bananas, no dairy, no weird stuff.
Ingredients
- 1 block mori-nu extra firm silken tofu (308g)
- ½ cup natural peanut butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk
Instructions
- Blend the base. Add tofu, peanut butter, maple syrup, vanilla, and almond milk to a blender. Blend until completely smooth and creamy.
- Freeze. Pour the mixture into your Ninja Creami pint container. Freeze for at least 24 hours.
- First spin. Let the pint sit out for 10–15 minutes. If a bump formed, smooth it out before spinning to protect your machine. Spin using the Ice Cream setting.
- Serve and swoon.That’s it! Scoop it up and enjoy. If you prefer more of a soft serve feel, add a splash of plant-based milk and re-spin.
Video
Notes
Add-ins!
After the first spin is a great time to put mix-ins into your ice cream if you'd like. Dig a hole down to the bottom of the ice cream and put your additions in. Smooth out the top and process on the mix-in setting.How to Store Leftovers
If you don’t finish it in one go (I won’t judge if you do!), flatten the surface of the ice cream and pop the container back in the freezer. When you’re ready to eat again, let it sit out for 10 minutes and spin on the Ice Cream setting. Did you try this recipe?Let me know how it was!