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Ninja Creami Chocolate Peanut Butter Ice Cream

Ninja Creami chocolate peanut butter ice cream made with a rich cocoa base and a thick peanut butter swirl. The Ninja Creami processing creates a dense, fudgy texture with balanced bitter chocolate and nutty peanut butter in a single-serve pint.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chocolate peanut butter ice cream base
  • 1 cup chocolate milk or whole milk Use either chocolate milk or whole milk; the recipe is the same, but cocoa and sugar create the chocolate flavor either way.
  • 0.5 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened Soften to blend smoothly.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 3 tbsp creamy peanut butter (warmed, for swirl) Warm just enough to drizzle; avoid overheating.

Equipment

  • 1 Ninja Creami

Method
 

Blend and chill
  1. Blend chocolate milk, heavy cream, cocoa powder, granulated sugar, softened cream cheese, vanilla extract, and salt until completely smooth and no lumps remain. Stop and scrape down the container if needed for a uniform chocolate base.
  2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours. Freeze until fully firm so the base can be processed into dense, scoopable ice cream.
Process and swirl
  1. Process on the Ice Cream setting on the Ninja Creami. If the texture looks icy or soft, re-spin with 1 tablespoon milk for a smoother result.
  2. Drizzle warm peanut butter over the top and swirl in with a spoon, or use the Mix-In function. Create a thick ribbon so the swirl stays visible on the surface.
  3. Serve immediately for the best dense, fudgy texture and clean chocolate–peanut butter contrast. Return any leftovers to the freezer in the pint for later.

Notes

Pro tip: make sure the base is fully lump-free before freezing—smooth blending helps the Ninja Creami spin into a dense, fudgy texture. Store covered in the freezer in the pint for up to 2 days; for best quality, stir or re-process briefly after thawing edges. Freezing leftovers is yes, but expect a slightly softer texture after a day. For a dairy-free swap, use unsweetened cocoa with a plant-based heavy-cream style substitute and dairy-free cream cheese.