July 02, 2024

PB Protein Beeya Ice Cream Recipe

The ultimate uber creamy ice cream to satisfy and nourish.

We all know how important protein is, but it can feel like a huge feat to meet our protein goals everyday. 

Well, not anymore.
Today, we’re bringing out a protein-packed, peanut butter & seed cycling ice cream! Are you drooling yet? 
This recipe use the viral Ninja CREAMi ice cream maker, which has become our number one tool for getting more protein throughout the summer days to help us beat the heat. 
If you don’t have a Ninja CREAMi, don’t worry. We’ve also included instructions for how to make this recipe without one. 

Makes: 2 Floats
Prep Time: 10 mins
Freeze Time: 24 hrs


Ice Cream:

  • 1 cup milk of choice
  • ⅔ cup cottage cheese
  • 2 Tbsp vanilla protein powder (we used Truvani)
  • 1 tsp grass-fed gelatin
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp peanut butter 


  • Handful of chopped peanut butter cups 
  • 1 scoop beeya seed cycling blends


  1. Bloom the gelatin with some milk, then pop it in the microwave until the gelatin has melted/dissolved.
  2. Add all ingredients to a blender and mix until smooth.
  3. Pour into the CREAMi pint and freeze for a minimum of 12 hours.
  4. When ready, let it sit on the counter for 20 minutes, then lightly run warm water around the sides.
  5. Spin on light ice cream and respin one or two times more (no extra liquid is needed for re-spins).
  6. Make a small hole, add half of your toppings, give it a quick mix, then scoop into a bowl and top with the remaining toppings.


For a more chocolatey version, swap out the vanilla protein powder for a chocolate one!