Go Back

Ninja Creami Chocolate Peanut Butter Ice Cream

Ninja Creami chocolate peanut butter ice cream made with a smooth, fudgy chocolate base and a thick peanut butter swirl. Dense and creamy with a balanced bitter-cocoa flavor and nutty peanut butter, finished in a pint for single-serve style.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chocolate ice cream base
  • 1 cup chocolate milk Use whole milk instead if preferred.
  • 0.5 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese Soften before blending for a lump-free base.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 3 tbsp creamy peanut butter Warm until pourable for swirling.

Equipment

  • 1 Ninja Creami

Method
 

Blend the base
  1. Blend chocolate milk, heavy cream, cocoa powder, granulated sugar, cream cheese, vanilla extract, and salt until completely smooth and no lumps remain. Scrape down the sides as needed so the mixture is uniform.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours. Freeze until fully solid for best scoopable texture.
Process the ice cream
  1. Process on the Ice Cream setting. If the texture seems too soft or icy, re-spin with 1 tablespoon milk.
Add the peanut butter swirl
  1. Drizzle warm peanut butter over the top and swirl in with a spoon, or use the Mix-In function. Work quickly so the swirl stays thick and visible.
Serve
  1. Serve immediately for a dense, fudgy bite. Avoid re-freezing after processing for best consistency.

Notes

Pro tip: soften the cream cheese and warm the peanut butter just until pourable—this prevents lumps and keeps the swirl thick. Refrigerate any leftover base before freezing only if needed, but once processed, eat within 1 day for best texture. Freezing leftovers after processing isn’t recommended; it can turn icy. For a dairy-light swap, use whole-fat lactose-free milk and lactose-free cream cheese (texture may be slightly softer).