Skip to main content

Ninja Creami Peanut Butter Protein Stracciatella Ice cream with Magic shell

Ninja Creami Protein Ice Cream

Peanut Butter Stracciatella with Magic Shell Topping

If you love peanut butter and chocolate, ice cream, and are obsessed with your Ninja Creami as much as me, then this Ninja Creami Protein Ice Cream recipe is for you. It’s a decadent high-protein & lower-carb ice cream that does not scrimp on taste or texture.

These are actually two recipes: one for a brilliant high-protein, low-carb peanut butter-based dessert that tastes amazing on its own.  The other is a Magic Shell dupe that you can use as a mixin, turning it into the perfect peanut butter Stracciatella.

I had my classic Ninja Creami for about 3 years and loved it so much that when they announced the new Ninja Creami Deluxe model, I had to upgrade! It’s brilliant for making ice cream in minutes (with a little forward planning) and even frozen cocktails. 

No Instant Pudding Mix Needed!

The peanut butter ice cream base does not rely on instant pudding like a lot of the recipes I found for the Ninja Creami.  Jello Instant pudding is pretty hard to come by in the UK (and for most of the rest of the world).  

The Magic Ingredient? 

What have I used to replace the Instant Pudding and keep that decadent texture, I hear you ask?  The secret ingredient is xanthan gum. Xanthan gum is a common food additive that can be used as a thickener and a binding agent. Xanthan gum can be found in sauces, salad dressing, ice cream and even toothpaste. Essentially it provides a smoother texture in your mouth.

You can find xanthan gum in most supermarkets where you can find baking ingredients. Sometimes its with the free-from ingrediants.  

For the Peanut Butter Ice cream Base:

350ml Whole Milk
50g Vanilla Protein Powder
30g Powdered Peanut Butter
1/2 teaspoon Xanthan Gum
1/2 teaspoon Vanilla paste  
1 pinch of salt 

Combine the milk, protein powder, peanut butter powder, xantham gum, vanilla, and salt in the Ninja Creami canister and mix. Pop in the freezer overnight.

  • ninja creami protein ice cream

    Add your Milk
  • my protin powdered peanut butter

    Your Dry ingredients
  • xanthan gum

    Add the Xantham Hum
  • Mix to combine
  • Pop a Lid on it
  • Freeze overnight

For the Magic Shell Topping and Mix-in

80g Dark Chocolate chopped 
30g Coconut Oil

Combine your chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts and stirring till it’s combined and fluid. Set this aside

  • Magic Shell topping

    Place chocolate in a microwave safe bowl
  • Add your coconut oil
  • Melt to combine

Make the Peanut Butter Stracciatella

Take the frozen peanut butter base out of the freezer and pop the canister in the Ninja Creami, selecting ‘full canister’ and turning the dial to ‘light ice cream’.

Press the dial to spin.

  • Remove the frozen canister from freezer
  • Put it in the chamber
  • Attach the lid
  • ninja creami protein ice cream

    Process on Ice Cream
  • Its ready to eat now
  • Look How creamy it is!

Make it flakey!

When it’s finished with the first spin, remove the ice cream from the Creami (you could eat it now), add a couple of spoonfuls of the melted ‘Magic Shell’ topping, replace the lid, and spin it again using the ‘mixing in’ function.

  • ninja creami protein ice cream

    Add a few tablespoons of the magic shell
  • ninja creami protein ice cream

    Select the mix-in function
  • ninja creami protein ice cream

    Your peanut butter stracciatella is ready

Scoop and Enjoy your Peanut Butter Ice cream

Scoop out the perfect peanut butter ice cream, spoon over more of that Magic shell, and enjoy!

  • ninja creami protein ice cream

    The texture!
  • Top with more of the Magic Shell
  • ninja creami protein ice cream


ninja creami protein ice cream

Ninja Creami Protein Peanut butter Ice-cream

Back to Recipes

Continue reading

Singapore Chilli Crab

Easy Singapore Chilli Crab

You can’t go to Singapore and not eat Singapore Chili Crab. Despite its name, it’s not an overly spicy dish. Or at least the one we had from Jumbo Seafood Singapore was not that spicy. ⠀

According to my research,  Singapore Chilli Crab was invented by Cher Yam Tian in the mid-1950s when she added bottled chilli sauce to her dish of stir-fried crabs, instead of using tomato sauce, her usual ingredient. In 1956, she and her husband began selling the dish from a pushcart along the seaside. Business was good and they eventually opened a restaurant in 1962.

Nowadays it’s all over the place in Singapore. CNN Travel Go listed Chilli Crab as one of “World’s 50 most delicious foods“, at Number 35. ⠀

Singapore Chilli crab is actually an easy dish to recreate at home.

The most difficult task is cleaning your fresh crabs.  You can ask the fishmonger to remove the top place and clean it out.  But make sure to ask for the creamy insides as it adds to the umami of the dish.

Crabs are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce that’s finished with egg to give this amazing creamy mouth feel. Despite its name, chilli crab is not a very spicy dish but pairs perfectly with a Sauvignon Blanc. The wine is bursting with notes of pink grapefruit and citrus fruits, which gives each glass a crispness that’s clean on the palate.

You mop up all that lovely Singapore Chilli Crab sauce with mantou, which are Chinese steamed bread.  I steamed some and fried some just like the way i had it in Singapore. 


1 tbs cornstarch
2 tbs water
4 tbs of mild flavoured oil (I use CarotinoMalaysian Palm Oil)
4 shallots minced
2- inch knob ginger grated
6 garlic cloves minced
3 mild red chillies deseeded and minced
2 whole crabs cleaned and cut into pieces
500ml stock (I used vegetable)
200ml ketchup 
100ml sweet chilli sauce
2 large eggs beaten (I used Clarence Court)
small bunch of spring onions  sliced
A bunch of coriander leaves coarsely chopped 

To serve
Mantou (馒头) Chinese steamed buns (Both Steamed and Fried)
White Rice


In a small bowl, stir cornstarch with 2 tablespoons water; set aside.

In a large wok with lid, heat oil over medium heat until shimmering. stir in shallots, ginger, garlic, and chillies. Cook until fragrant, stirring, about 1 minute.

Add crab pieces and toss…. Then add the ketchup and chilli paste.  Toss again to coat. Add the broth and bring to a simmer. Cover loosely to steam the crab.  The shell will turn red after about 5 minutes. 

Remove cover and stir in cornstarch and simmer for another minute to thicken.

Remove from heat and stir in eggs. Constantly stirring as you want the yolks to enrich the sauce and the whites to create ribbons throughout.

Ladle into serving dish… sprinkle with coriander and spring onions

Serve with mantau and rice.  Enjoy!

crab, eggs, inspiredby, seafood, singapore, travel via the plate, World Travel

Continue reading

One Pan Egg Hack

Hello Ham, Egg and Cheese bagel. I’m an egg obsessive, so when I find a new way to cook eggs, yep you guessed it I’m all in. I saw a Korean video on how to make One Pan Egg Toast and thought I’d give it a try.

You know the one where the eggs are put in the pan, then the bread is added. The egg is then flipped, then the ham and cheese are added. Magic happens when you do an oragami-like fold, it turns into an egg sandwich. I’ll link the video below…

bagel, breakfast, egg hack, eggs

Continue reading

Picnic Perfect Muffuletta

Picnic Perfect Muffaletta

YAY to summer and yay to picnics.  I preset to your the Picnic Perfect Muffuletta featuring  Leerdammer. Despite its goofy sounding name, it’s a serious sandwich that has wow factor when you serve it up.   

The muffuletta is a New Orleans classic that was invented in the 1930s.    It could not be simpler. You hollow out a loaf of crusty bread then layer in Cheese and meats then top it with a herby olive relish (I’ve popped the recipe in the link in my bio). Then put the bread lid firmly back on and wrap it in cling film.  You need to wrap it pretty tight to compress all the filling.   You can make it up to three days in advance.

Not a fan of olives?  You can replace the olive relish with a pickle or even piccalilli.  One this you can’t skimp on is the meat and that delicious Leerdammer. 

Picnic Perfect Muffaletta

For the Relish 
160g of olives green and black 
8 silver-skinned picked onions 
1/2 red onion finely chopped 
2 ribs celery, chopped 
125ml extra-virgin olive oil
1 tbsp dried oregano
1 tbsp Dijon mustard
1tsp garlic flakes
Sea salt and freshly ground black pepper, to taste

For the Muffuletta
1  sturdy loaf of bread… not sourdough though  
1 pack of Leerdammer Cheese
Various sliced deli meats like ham, salami, pepperoni, turkey and chicken


Chop olives, onions, and celery until chunky.  Mix in the remaining ingredients and set aside until you are ready to assemble. 

Cut a lid out of the loaf. Using your hands, hollow out inside. Fill the bottom half with about 3/4 of the relish; press down. Layer the Leerdammer and meats over the relish in different layers, being careful not to let cheese or meat hang over the sides of the bread.  Spread the remaining relish over the top and cover with the tie of bread. Press down firmly and tightly wrap sandwich with cling film.  Refrigerate for 2-3 hours. When ready to serve, remove plastic wrap and cut the sandwich into slices. 

Picnic Perfect Muffaletta

Picnic Perfect Muffaletta

Continue reading

Pasta alla Gricia

Pasta alla Gricia

Pasta alla Gricia may be the most underrated of all the four types of classic Roman pastas. The world loves a carbonara, probably the most dare I say pedestrian of the four. Every food lover in London gets their knickers in a twist over cacio e Pepe. Not being shady, I like it too… so much I created a fried egg recipe that tasted like it. I don’t really love the tomato heavy Amatriciana, but that’s just me.

My favourite has to be Pasta alla Gricia. Its super simple to make you need 3 ingredients pasta, pecorino and guanciale. With simple recipes its important that you get top-quality ingredients. All of my Italian groceries come from the ICONIC Lina Stores in London. they have been supplying Londoners with Italian groceries and deli items from their Soho shop since 1944.

Keeping with being very 2020, Lina Stores have launched a grocery delivery service. You can get almost everything Italian delivered to your doorstep in London. From fresh pasta, sauces, cheese olives, bread, rice and cannoli.

They deliver nationwide now so rejoice!

Pasta Alla Gricia


200g guanciale 
1 tablespoon olive oil
500g Fresh Casarecce (Feel free to use any other sturdy pasta)
100g finely grated Pecorino Romano cheese, plus more for serving
ground black pepper


Using a sharp knife, cut the guanciale into 1/4-inch-thick lardons.

In a large frying pan,  Add the guanciale and cook over medium-low heat, stirring occasionally, until the fat has rendered and the guanciale is golden brown and crisp.  This is going to take about 15 to 20  minutes. Using a slotted spoon, transfer guanciale to a plate; set aside.   Put your frying pan to the side and cook the pasta. 

In a medium pot, bring water to a boil over high heat.  Add the pasta (including all the semolina) to water and cook, stirring frequently during the first minute to prevent pasta from sticking.

Once the pasta has cooked for about 2 minutes drain reserving all the pasta water. 

Return the frying pan to the heat and bloom the black pepper in the guanciale fat.  Pour in about 400ml of the pasta water.  Loosen all the little bits stuck to the pan. Bring to a boil, swirling to emulsify pasta water with guanciale fat. Once it’s at the boil add the drained pasta to the frying pan, 

Finish cooking the pasta by gently stirring with a spoon or rubber spatula, to ensure even cooking and that the sauce remains emulsified.  Continue to add ladles of pasta water if the sauce is too thick.  Add the cooked guanciale. Continue stirring to keep the sauce emulsified. 

Lower the heat, add half of the grated Pecorino let it melt then stir rapidly to combine. Once the cheese is fully emulsified in the sauce, add the remaining Pecorino Romano, stir rapidly once more to combine. Adjust sauce consistency as needed with more pasta water. Season with salt and pepper, if needed. Plate and eat… Serve with more cheese at the table.

Pasta Alla Gricia

Pasta Alla Gricia

eggs, food52, inspiredby, recipe

Continue reading

Middle Eastern Meatfree BBQ

[This post is part of a paid collaboration with Naked Glory]

Summer feels like it is officially here.. So I’m firing up the BBQ (on my patio) and I’m cheating on meat with this Middle Eastern Meatfree BBQ with Naked Glory. Now, Naked Glory sausages are great on their own… but I’m craving a little escapism to warmer shores.

I’ve made a glaze with chilli, pomegranate molasses, cumin, sumac, paprika and oregano to give the sausages a smokey sweet heat.

bbq, meatfree, recipe, summer, summer recipes

Continue reading

Perfect Salt & Vinegar Chips (At Home)

[This post is part of a paid collaboration with Youngs Seafood]

My favourite pub lunch (after a Sunday roast obvs) has to be Fish and chips. With pubs closed I recreated that lunch at home. I enlisted the help of Young’s Seafood to do all the hard work of doing the fish. I picked their new Tempura Beer Batter Cod. The fish has this incredibly thin crispy coating as you’d expect from tempura, but the flavour of a classic beer batter.  DELISH.

With the fish tackled it was time for me to focus on making some incredible chips from scratch. Nothing against frozen chips.. but I wanted to share a technique that I hacked off YouTube that makes incredible chips..  

Continue reading

Fried Mozzarella Sandwich (Aka Mozzarella in Carrozza)

Fried Mozzarella Sandwich
(Aka Mozzarella in Carrozza)

It’s no secret that I adore travelling… So I’m spending this time looking at past travels and what I loved about them. I keep coming back to Venice… the canals, the colours and the Cicchetti. Specifically the Fried Mozzarella Sandwich.. AKA Mozzarella in Carrozza I had whilst sipping an Aperol Spritz.

If you have not had Mozzarella in Carrozza before you are in for a treat. It’s roughly translated to mozzarella in a carriage.. and that’s what it is… Its kinda the love child between a grilled cheese sandwich and a savoury french toast… but with… you guessed it Mozzarella. These Fried Mozzarella Sandwiches could not be any easier or more delicious to make.

Traditionally they just have cheese… but in Venice, they have a slice of parma. Being extra, I’ve included a bit of basil because I love the stuff. Feel free to omit it.

Mozzarella in Carrozza are best served with an Aperol Spritz whilst sat on a canal. But sitting near any outside space will suffice in the UK.

xFried Mozzarella sandwiches


4 slices white bread (I use Warburtons)
1 ball mozzarella drained and cut into slices
4 slices parma ham
2 sprigs basil (optional)
100ml full-fat milk
3tbs plain flour
1 large egg (I use Clarence Court)
Salt & Pepper
Olive oil (not extra virgin) for frying

Make sandwiches out of the bread and mozzarella, parma and basil. Cut off the crusts. Then smoosh the edges together to seal a bit.

You will need three shallow bowl/plates (I love these soup plates). Pour the milk into one, the flour into another, and beat the egg with salt and pepper in another.

Warm the oil in a frying pan over medium heat.

Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side till crispy and golden. Then remove and blot with a kitchen towel. Enjoy warm with a spritz.

Thank me later.

Aperol Spritz

Aperol Spritz

eggs, food52, inspiredby, recipe

Continue reading

Wagamama Katsu Curry Fakeaway

[This post is part of a paid collaboration with Aldi ]

When Aldi challenged me to recreate some of my favourite meals… One had to be the ICONIC Wagamama Katsu Chicken Curry. One ingredient that makes Katsu curry stand out is that supper crunchy panko bread crumb coating on the chicken. I hear you ask…. does Aldi sell Panko bread crumbs, Nah… But no panko is no problem.. Just fake your own for this Wagamama Katsu Curry Fakeaway. ⁣

Buy a loaf of white toast bread and pop it in the freezer. Once the slices are frozen solid, sauce off the crusts and then grate on the coarse side of a box grater. Then dry the crumbs out in the oven in a really low heat. Thank Me later. ⁣

The ingredients for this meal set me back £6.64 and it left ingredients to use another day. ⁣

I’ve popped the recipe and a how-to video below! Kanpai

copycat, fakeawy, recipe, takeaway

Continue reading