This Low Carb Peanut Butter Raspberry Swirl Creami, made in the Ninja Creami, combines a real cooked raspberry sauce with a creamy peanut butter base for just 6g carbs per serving.
Each scoop delivers rich peanut butter against a bright, tart raspberry swirl, folded through the base right after it's spun in the Creami.
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- Why This Peanut Butter Raspberry Swirl Creami Works
- Ingredient Notes for This Peanut Butter Raspberry Swirl Creami
- Step by step instructions
- How to make Low Carb Peanut Butter Raspberry Swirl Creami
- Recipe Tips
- Recipe Variations & Swaps
- Macros and Nutrition
- Storage
- Calling all ice cream lovers!
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
I've run this peanut butter raspberry base through more test batches than I can count, chasing a swirl that wouldn't melt into the ice cream and a base that wouldn't turn icy after a full day in the freezer.
It's part of the same lineup as my Low Carb Peanut Butter and Jam Ice Cream, Raspberry Chia Ice Cream, and Blueberry Cottage Cheese Ice Cream.
Why This Peanut Butter Raspberry Swirl Creami Works
- A real cooked raspberry sauce swirls through instead of bleeding into the base like jam does
- Cream cheese in the base keeps it from turning icy after the 24-hour freeze
- Powdered sweetener in both the base and sauce keeps the texture smooth, no gritty finish
- 6g total carbs and 4g protein per serving
Ingredient Notes for This Peanut Butter Raspberry Swirl Creami
- Unsweetened vanilla almond milk: the dairy-free base, a neutral, nutty backdrop that lets the peanut butter and raspberry stand out
- Powdered sweetener: used in the base and the sauce, powdered dissolves clean instead of leaving a gritty finish
- Cream cheese: adds to the creamy texture of the base
- Natural peanut butter: the kind with just peanuts and salt blends smoother into the base than a stabilized brand
- Vanilla extract: rounds out the peanut butter before the raspberry hits
- Fresh raspberries: cooked down into a sauce instead of stirred in from a jar, this is what makes the swirl actually hold a swirl
- Lemon juice: brightens the raspberry sauce so it doesn't taste flat once the sugar is cooked out
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make Low Carb Peanut Butter Raspberry Swirl Creami
- Step 1: Blend the almond milk, powdered sweetener, cream cheese, peanut butter, and vanilla extract until smooth, then freeze in the Ninja Creami pint for 24 hours
- Step 2: Simmer the raspberries with sweetener, water, and lemon juice over low heat, mashing as they cook, until the sauce coats the back of a spoon
- Step 3: Cool the raspberry sauce completely, then spin the frozen pint on Lite Ice Cream, respinning or adding a splash of cream if it's still crumbly
- Step 4: Fold the cooled raspberry sauce through the spun base to create the swirl, then serve
Pro Tip
Cool the raspberry sauce all the way to room temperature before folding it in. Even slightly warm sauce melts the base faster than you can serve it.
Recipe Tips
- Respin instead of adding extra liquid if the base looks crumbly after the first spin
- Mash the raspberries as they simmer so the sauce cooks down evenly, don't rush the reduction
- Fold gently for a marbled swirl, stir hard and it turns into a uniform pink ice cream instead
- Strain the raspberry sauce through a fine mesh sieve first if you'd rather not have seeds in the swirl
Recipe Variations & Swaps
- Oat or coconut milk instead of almond milk, texture shifts slightly softer
- Frozen raspberries work in the sauce, thaw and drain first so it doesn't turn watery
- Allulose-based sweetener keeps the base softer at freezer temperature than an erythritol blend
- Swap the raspberries for blueberries, blackberries, or strawberries in the sauce, same method, different fruit
- Stir a tablespoon of cocoa powder into the base for a chocolate peanut butter version, or add a dash of cinnamon for warmth
Macros and Nutrition
Each serving comes in at 158 calories with 6g total carbs and 4g protein.
| Per Serving (4 servings) | |
| Calories | 158 |
| Fat | 12g |
| Total Carbs | 6g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 4g |
Storage
- Store covered in the freezer for up to 2 weeks
- Let it sit 5 to 10 minutes before scooping if it's frozen solid, or respin briefly
- The raspberry swirl softens fastest, so this isn't a scoop-anytime dessert if you want a defined swirl
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Frequently Asked Questions
Yes, thaw and drain them first, they release more liquid than fresh so the sauce needs a few extra minutes on the heat to thicken.
Respin it, or add a tablespoon of cream and respin, both help pull it into a smoother texture.
The base is designed for the Ninja Creami's freeze-then-spin method. A traditional ice cream maker can work too, but churn it first, then swirl in the cooled raspberry sauce during the last few minutes of churning.
Recipe Card
Low Carb Peanut Butter Raspberry Swirl Creami
Ingredients
- 2 cups unsweetened vanilla almond milk
- ¼ cup powdered sweetener sugar substitute
- 2 tablespoon cream cheese
- ¼ cup Creamy Natural Peanut Butter
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
- 1 tablespoon powdered sweetener sugar substitute
- 1-2 tablespoon water
- ½ teaspoon lemon juice
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Add the almond milk, powdered sweetener, cream cheese, peanut butter, and vanilla extract to a blender
- Blend on high for 30 to 45 seconds, until completely smooth with no lumps of cream cheese or peanut butter left
- Pour the mixture into the Ninja Creami pint, filling to the max fill line
- Freeze upright for a full 24 hours before spinning
- While the base freezes, add the raspberries, sweetener, water, and lemon juice to a small saucepan over low heat
- Mash the raspberries as they cook, stirring often, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes
- Remove the raspberry sauce from heat and let it cool completely to room temperature before using
- Once frozen, run the pint on the Lite Ice Cream setting
- Check the texture, if it's still crumbly, respin or add a tablespoon of cream and respin
- Spoon the cooled raspberry sauce over the spun base and fold gently a few times to create a swirl, then serve immediately
Notes
- Serving suggestion: a few crushed peanuts or an extra spoonful of the raspberry sauce on top before serving
- Batch note: the raspberry sauce can be made a day ahead and kept in the fridge, so freeze day and swirl day don't have to be the same day
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This one delivers exactly what a peanut butter and jelly craving wants, minus the sugar crash after.