Go Back

Ninja Creami Chocolate Peanut Butter Ice Cream

Ninja Creami chocolate peanut butter ice cream with a thick peanut butter swirl on a dense, fudgy chocolate base. Made by blending smooth, freezing in the pint, then re-spinning until scoopable and balanced between bitter cocoa and nutty peanut butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 1 cup chocolate milk or whole milk Use whole milk if not using chocolate milk.
  • 0.5 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Peanut butter swirl
  • 3 tbsp creamy peanut butter (warmed, for swirl) Warm until pourable so it swirls on top.

Equipment

  • 1 Ninja Creami

Method
 

Blend and chill
  1. Blend chocolate milk (or whole milk), heavy cream, cocoa powder, granulated sugar, softened cream cheese, vanilla extract, and salt until completely smooth with no lumps remaining, pausing and scraping as needed.
  2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours (until fully solid).
Process and swirl
  1. Process on the Ice Cream setting; if the texture isn’t properly churned, re-spin once with 1 tablespoon milk until scoopable.
  2. Drizzle warm peanut butter over the frozen surface and swirl in with a spoon, or use the Mix-In function to combine.
  3. Serve immediately while the peanut butter swirl is still glossy and the ice cream is at its best texture.

Notes

Pro tip: Make sure the base blend is fully lump-free before freezing—tiny cocoa or cream cheese clumps can stay icy after churning. Store covered in the freezer in the Ninja Creami pint for up to 1 week; re-process on Ice Cream again if it becomes too firm. Freezing again after swirls are mixed is OK, but texture can soften slightly. For a dairy-light option, substitute half-and-half for heavy cream and use reduced-fat cream cheese for a slightly less rich texture.