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Ninja Creami Chocolate Peanut Butter Ice Cream

Ninja Creami chocolate peanut butter ice cream with a dense, fudgy chocolate base and a thick peanut butter swirl. Made by blending a smooth cocoa-milk base, freezing, then processing until scoopable and re-spinning as needed.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 1 cup chocolate milk or whole 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

Equipment

  • 1 Ninja Creami

Method
 

Blend the chocolate base
  1. Add the chocolate milk, heavy cream, cocoa powder, granulated sugar, cream cheese, vanilla extract, and salt to a blender and blend until completely smooth with no lumps remaining. Scrape down as needed so the mixture looks uniformly dark and glossy.
Freeze
  1. Pour the blended base into the Ninja Creami pint container and cover. Freeze for 24 hours until solid.
Process and re-spin
  1. Process on the Ice Cream setting according to the Ninja Creami instructions until the texture is scoopable. If it looks too firm or hasn’t mixed through, re-spin with 1 tablespoon milk until smooth and dense.
Add the peanut butter swirl
  1. Warm the peanut butter until it’s pourable, then drizzle it over the frozen surface. Swirl in with a spoon (or use the Mix-In function) to create thick ribbons.
Serve
  1. Scoop and serve immediately for the best dense, fudgy texture and clean chocolate-peanut butter contrast. Serve straight from the pint for fastest softening.

Notes

For the smoothest results, blend until there are absolutely no cocoa streaks and the cream cheese fully dissolves before freezing. After processing, eat right away; if you must store, refreeze in the pint and process again briefly for best texture (up to 1 month in the freezer). For a dairy-light option, use whole milk and replace heavy cream with a high-fat dairy-free cream substitute in the same amounts (texture may be slightly softer).