All you need is a few ingredients to make silky smooth chocolate peanut butter ice cream in the Ninja Creami machine.
We love the perfect balance between sweet and salty in this Ninja Creami chocolate peanut butter ice cream. Enjoy it as-is or add your favorite mix-ins!
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If you ask me, chocolate and peanut butter a flavor match made in heaven. Whether it’s in the form of a Reese’s cup, Girl Scouts Tagalong cookies, or peanut M&Ms, it’s just a combo that can’t be beat.
My Ninja Creami peanut butter ice cream recipe has been popular for years, but until recently, I didn’t have a recipe for a chocolate version.
That all changed, though! I made this Ninja Creami chocolate peanut butter ice cream and it has officially been dubbed a new favorite in our house.
It’s rich and decadent, smooth and creamy, with just the right balance of sweet and salty.
You can eat it plain, or add your favorite mix-ins, like chocolate chips, chopped peanuts, miniature Reese’s cups, etc. Or add a drizzle of chocolate sauce and melted peanut butter!
Making Chocolate Peanut Butter Ice Cream in the Ninja Creami
For this recipe, I use unsweetened cocoa powder and creamy peanut butter, such as Jif. Because it can be a little tricky to mix those into liquids, I prefer to use an immersion blender.
A regular blender works well, too, if you don’t have an immersion blender.
I wait until after blending to add the heavy cream, because we don’t want the blender to turn it into whipped cream!
It’s worth noting that cocoa powder is different from hot chocolate mix. If you need a recipe using that, you should make my Ninja Creami frozen hot chocolate ice cream instead.
Otherwise, regular baking cocoa is what we’re using here!
For the milk, I used regular 2% milk. If you want to add a little extra protein to the ice cream, you can use Fairlife milk or a protein shake instead.
For more chocolate inspiration, check out my list of the best Ninja Creami chocolate recipes!
How to Make Ninja Creami Peanut Butter Chocolate Ice Cream
It’s really easy to make this sweet treat.
Ingredients You’ll Need:
- Milk
- Cocoa powder
- Sugar
- Vanilla extract
- Peanut butter
- Heavy cream
How to Make It:
(Full printable recipe card is available below)
Mix ingredients and freeze. First you’ll blend together the milk, cocoa powder, sugar, vanilla extract, and peanut butter. You want the mixture to be nice and smooth.
Pour it into a Ninja Creami pint container and freeze it for at least 24 hours. Then you’ll remove it from the freezer and get ready to spin it in the machine.
Spin the base. Next you’ll use the Ice Cream function of the Ninja Creami machine to spin the base.
After the cycle completes, remove the pint from the machine and check the ice cream’s texture. If it looks kind of crumbly or powdery, put it back into the machine and use the Re-spin function.
If it’s still crumbly after that, add a tablespoon of milk and Re-spin once more. It should be nice and creamy!
Serve and enjoy. Last, you’ll add any mix-ins or toppings you prefer, then serve and enjoy!
This is a delicious, chocolatey treat that probably won’t last long (it didn’t in our house!).
Notes and Adaptations:
- I use regular creamy peanut butter, such as Jif. I do not recommend using natural peanut butter (the kind you keep refrigerated, where the oil separates).
- Feel free to add mix-ins of choice, such as chocolate chips, mini Reese’s cups, chopped Nutter Butter cookies, or chopped peanuts.
- If enjoying leftovers, I suggest letting the pint sit out at room temperature for at least 10-15 minutes to soften a bit before scooping.
Recommended Equipment:
Ninja Creami Chocolate Peanut Butter Ice Cream
Chocolate and peanut butter are a match made in heaven, and this Ninja Creami ice cream recipe is one of the easiest ways to enjoy the classic combo.
Ingredients
- 1 cup 2% milk
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup creamy peanut butter
- 1/3 cup heavy cream
Instructions
- Combine the milk, cocoa powder, sugar, vanilla extract, and peanut butter in a large liquid measuring cup. Use an immersion blender to blend until smooth (you can also use a regular blender for this).
- Stir in the heavy cream until incorporated.
- Pour mixture into a Ninja Creami pint container, being careful not to exceed the maximum fill line on the container.
- Place the lid on the container and transfer it to a level surface in your freezer. Freeze for at least 24 hours.
- Remove pint from freezer, take off lid, and place the container into the outer bowl of the Ninja Creami. Lock the outer bowl lid into place, then secure the outer bowl in the machine. Press the Ice Cream button and allow the cycle to complete.
- Remove the container from the machine and check the ice cream's consistency. If it looks crumbly or powdery, insert it back into the machine and use the Re-spin button to cycle it again. If it's still crumbly after that, add a tablespoon of milk and Re-spin again. Once it's nice and creamy, serve and enjoy!
Notes
- I use regular creamy peanut butter, such as Jif. I do not recommend using natural peanut butter (the kind you keep refrigerated, where the oil separates).
- Feel free to add mix-ins of choice, such as chocolate chips, mini Reese's cups, chopped Nutter Butter cookies, or chopped peanuts.
- If enjoying leftovers, I suggest letting the pint sit out at room temperature for at least 10-15 minutes to soften a bit before scooping.
Nutrition Information:
Yield:
4Serving Size:
1/2 cupAmount Per Serving: Calories: 318Total Fat: 20gSaturated Fat: 8gUnsaturated Fat: 12gCholesterol: 28mgSodium: 133mgCarbohydrates: 29gFiber: 3gSugar: 21gProtein: 9g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your ice cream board on Pinterest!
