Chocolate Brownie Protein Ice Cream Recipe for the Creami

We finally jumped on the Ninja CREAMi bandwagon, and we’re glad we did. This Chocolate Brownie Creami Protein Ice Cream is rich, indulgent, and surprisingly nutritious — each pint contains about 35g of protein when made with a chocolate Core Power shake and our flourless peanut butter protein brownies. The texture is creamy, the brownie bits add chewy chocolate pockets, and a drippy peanut butter caramel on top pulls it all together.

If you love chocolate and peanut butter, this recipe feels like a cleaner, protein-packed version of a favorite cookie or candy. We often compare the flavor profile to those Adventurefuls Girl Scout Cookies — chocolatey, fudgy, and with a hint of nut butter — but with straightforward ingredients and a major protein boost. It’s perfect for after a workout or whenever you want a satisfying frozen treat without sacrificing protein goals.

Team Fit Foodie’s take on Creami ice cream

• The Ninja CREAMi is an excellent tool for making homemade frozen desserts, from ice cream to frozen yogurt and protein-based treats.
• Core Power (Fairlife) chocolate or vanilla protein shakes make a quick, creamy, nutrient-dense base for Creami creations.
• Flavor combinations are endless — swap the brownie chunks or adjust mix-ins for endless variations.

Ingredients You Need

• Chocolate Core Power protein shake: A convenient, chocolatey base that provides most of the protein for this pint. Vanilla works well, too, if you prefer a milder base.
• Flourless peanut butter protein brownies (chopped): We used chunks of our flourless peanut butter brownies to add texture, extra protein, and a chewy chocolate bite. Any brownie you like will work.
• Drippy, all-natural peanut butter: For the drizzle. Peanut butter pairs perfectly with chocolate and gives a creamy, nutty finish.
• Maple syrup: A touch of maple keeps the drizzle naturally sweet without refined sugar.
• Plain, unsweetened almond milk: A tablespoon or two to help the pint re-spin smoothly if the mixture is too dense after the first Creami cycle.
• Coconut oil (melted): A small amount helps thin the peanut butter for a glossy drizzle.

Kitchen Equipment Needed

• Ninja CREAMi Ice Cream Maker: The CREAMi is how we turn the frozen shake into scoopable ice cream; it’s a great investment if you like making frozen treats at home.

Chocolate Brownie Creami Protein Ice Cream

This recipe is written for a single Creami pint but is easy to double. It’s designed to be frozen solid, processed in the Ninja CREAMi, and finished with brownie mix-ins and a peanut butter caramel sauce. Total active time is short; most of the time is spent freezing the pint solid overnight.

Recipe summary: Prep about 10 minutes plus overnight freezing. One pint yields a rich, protein-forward frozen dessert with roughly 35g of protein per pint when using a 14 oz chocolate Core Power shake and the suggested brownie addition.

Ingredients (makes 1 pint)

• 14 oz (one bottle) chocolate Core Power protein shake
• 2 tablespoons plain, unsweetened almond milk
• 1/2 of a flourless peanut butter protein brownie, chopped (about 2″ x 2″ brownie)
• 2 teaspoons drippy, all-natural peanut butter
• 2 teaspoons maple syrup
• 1/2 teaspoon melted coconut oil

Instructions

1. Pour the full chocolate Core Power shake into the CREAMi pint container. Seal the lid and place the pint on a flat shelf in your freezer. Freeze overnight or until completely solid — at least 8–12 hours for best results.
2. Once frozen, remove the lid and attach the frozen pint to your Ninja CREAMi according to the machine’s instructions. Run the “Lite Ice Cream” program for a smooth base.
3. If the mixture is too crumbly after the first spin, make a small well in the center and add 1–2 tablespoons of almond milk. Re-spin using the “Re-Spin” function to achieve a creamier texture.
4. Create a second well, add the chopped brownie pieces, and select the “Mix-Ins” cycle so the machine folds the chunks evenly into the ice cream. If you prefer larger brownie pieces, fold a few in by hand after processing.
5. Make the peanut butter caramel sauce: whisk the peanut butter, maple syrup, and melted coconut oil together until smooth and pourable. Adjust consistency with a bit more oil or maple if needed.
6. Scoop the ice cream into a bowl or cup, top with extra brownie chunks if desired, and drizzle the peanut butter caramel on top. Serve immediately for soft-serve texture or freeze briefly for a firmer scoop.

Tips & Notes

• We used flourless peanut butter protein brownies to boost protein and keep the treat gluten-free; any brownie will work if you prefer.
• One flourless brownie is roughly 2″ x 2″. Use half a brownie for the mix-ins, or more if you want extra chunks.
• If you don’t have a Ninja CREAMi, you can achieve a similar result by blending and refreezing, though the texture will differ from a true Creami churned pint.
• To vary flavors: swap chocolate Core Power for vanilla and add cocoa powder or chocolate chips, or change the mix-ins to nuts, cookie pieces, or fruit.

Nutrition (per pint, approximate)

Calories: 484 kcal, Carbohydrates: 37 g, Protein: 35 g, Fat: 25 g, Fiber: 4 g, Sugar: 25 g

Nutrition information is automatically calculated and should be used as an estimate.

If you try this Chocolate Brownie Creami Protein Ice Cream, consider experimenting with different protein shake flavors, brownie types, or nut butters. It’s a flexible template for a satisfying frozen treat with a strong protein profile. Tag your creations on social media to share ideas and variations — we’d love to see how you make it your own.