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What’s better than peanut butter ice cream? Chocolate peanut butter ice cream!
If there was ever a flavor combination that should be used all of the time, it’s chocolate and peanut butter. The two go together just like (or even better than) peanut butter and jelly!
Every time I would go to an ice cream shop as a child, I would get some type of peanut butter ice cream. Whether it was peanut butter with Reese’s Pieces or peanut butter cup, there was just something about the flavor that always called to me.
My absolute favorite was when Ben & Jerry’s released a Peanut Butter Fudge Core ice cream containing chocolate and peanut butter ice creams with a peanut butter fudge core. That flavor was extremely hard to beat!
Our chocolate peanut butter ice cream recipe was extremely easy to make in the Ninja Creami! And the best part was we were able to make it nut-free!
Instead of using peanut butter, we used a soy butter that has a taste pretty close to actual peanut butter. The brand we used was called Wow Butter, but any brand will work. If you don’t have or can’t find soy butter, sunflower butter would also work!
So if you’re a peanut butter fanatic or you’ve never been able to have chocolate peanut butter ice cream before, grab a Ninja Creami pint and get spinning!
To Make Dairy-Free Chocolate Peanut Butter Ice Cream, Use the Following:
- 1 tbsp vegan cream cheese for 1 tbsp cream cheese
- 1 cup oat milk for 1 cup whole milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
To Make Nut-Free Chocolate Peanut Butter Ice Cream, Use the Following:
- 2 tbsp soy/sunflower butter for 2 tbsp peanut butter
First Time Using the Ninja Creami or Looking for Tips?
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
- Can I make the chocolate peanut butter ice cream nut-free? Sure! Just use a 1:1 substitution of soy or sunflower butter for peanut butter! We used soy butter, and Alex absolutely loved it!
- Where can I buy soy or sunflower butter? Most local grocery stores should have either of them! I’ve only found soy butter (we use Wow Butter) at grocery stores, not stores like Target. Sunflower butter, however, seems to be carried at most stores, including Target.
- If I put the pint back into the freezer, do I need to mix the ice cream up again before enjoying? Surprisingly, no! When using the typical base ingredients (whole milk, heavy cream), re-spinning is probably best to get the ice cream back to its original creamy consistency after freezing. However, we have found when using oat milk and cream of coconut, our first spin leaves the ice cream very creamy (almost like a soft-serve texture). After putting it in the freezer for 24 hours after this original spin, the ice cream is the perfect texture to enjoy without re-spinning! My suggestion is see how the texture is without a re-spin, and re-spin only as necessary!
- What button should I use to spin my ice cream? This all depends on the consistency you’re going for! Each button operates the machine at varying speeds. For thicker concoctions (like ice cream), the ice cream button is best. However, if using eggs in the recipe (like a gelato), use the gelato button! The sorbet button is best used with fruit mixtures. For example, if mixing a can of pineapples in heavy syrup, use the sorbet button to make a delicious fruity creation! Overall, it’s something you can experiment with to find your personal preference for your ice cream consistency!
Looking for More Ninja Creami Recipes?
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don’t have a Ninja Creami and are on the fence about getting one, check out my honest review!
Do You Want to Make Your Own Ninja Creami Cookbook?
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Ninja Creami Chocolate Peanut Butter Ice Cream
Description
Chocolate peanut butter ice cream takes the classic flavor combination and brings it to your ice cream dish! This simple recipe only uses seven ingredients to bring the great flavor to life.
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Ingredients
Instructions
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp vanilla extract, 2 tbsp unsweetened cocoa powder, and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.
Soften 2 tbsp peanut butter in the microwave (if not already a smooth texture).
Whisk in 2 tbsp softened peanut butter.
Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, ensuring it is placed on a flat surface in the freezer.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your chocolate peanut butter ice cream is ready to enjoy!
Note
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had.
If you liked this recipe, check out our recipe for chocolate salted caramel ice cream here.
This was my first attempt at ice cream. I followed the recipe to a “T” with the exception of the heavy cream. I had to use a plant based cream as I am lactose intolerant, and 2% milk because that’s all I had, however, it was still pretty creamy. The cocoa was so strong, though, that it completely overtook the peanut butter and is so strong I won’t eat it. I tried adding milk, even adding a little vanilla lactose free ice cream, but it’s not helping. I hate to waste this, but I know I won’t eat it. Chalk this cocoa thing up as a learning experience: I can more than likely cut the cocoa in half and still be fine.
I’m sorry you didn’t enjoy the recipe! I found the 2 tbsp of cocoa to be the perfect balance between the PB flavor, but everyone’s tastes are different! I provide the recipes as a template for someone to use but they can always make their own modifications as everyone likes different things or has different preferences.
Hi I was wondering if you could use powdered chocolate peanut butter in place of 2 tbsp P&B, and 2tbsp of cocoa powder. If so, how much to mix??
I haven’t tried it, but I would give it a try with 2 tbsp of powdered chocolate PB! Most mix-ins I start with 2tbsp and then add more if you want more flavor!