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Sometimes, simple is best. That’s why Alex and I decided to make peanut butter ice cream!
We used peanut butter by itself, no additional flavors or mix-ins necessary to make this ice cream stand out!
I’ve always wanted to make peanut butter ice cream with our Ninja Creami, but I was never sure how to go about it since Alex has a nut allergy. I didn’t want to risk any peanut butter particles being left on the Creami blade, so we just decided it was safer to not make it.
However, Alex has a soy butter he uses called Wow Butter (that tastes almost like peanut butter) we thought would be perfect for a nut-free peanut butter ice cream. If you can’t find a soy butter, you can also try sunflower butter since it has a similar consistency to peanut butter.
Moral of the story: even if you have a nut allergy, you can make and enjoy peanut butter ice cream too!
Anyone who knew me in college knew I had a slight obsession with nut butters. I think at one time, I had 12 different types of nut butters in my dorm room. I can’t even remember all of the flavors, but I would eat some everyday on apples or on toast for breakfast.
Needless to say, I loved peanut butter, and peanut butter ice cream was one of my favorite flavors.
We kept the recipe simple and sweet, since peanut butter ice cream doesn’t need much help to stand out as a delicious flavor.
So no matter what type of “peanut butter” you have to use, grab a pint and try this tasty Ninja Creami ice cream recipe!
To Make Dairy-Free 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 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 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!
Looking for More Ninja Creami Products?
Sometimes, I make too many pints of Ninja Creami ice cream that I can’t remember which flavor is which! When they are similar colors or made with different ingredients, it’s hard to tell the ice creams apart before spinning.
I found these amazing removable labels made specifically for the Ninja Creami pints that now help me remember. They let me write down the flavor, what setting I should spin it on, and the date/time I made the mixture. Plus, they’re super cute!
I’m not an affiliate for the store, I just want to help out my fellow Ninja Creami lovers! They’re available in various designs in this Etsy shop.
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 Peanut Butter Ice Cream
Description
Peanut butter ice cream keeps it simple by just adding peanut butter to our base recipe. Six ingredients, short prep time, and a delicious outcome!
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 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 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 blueberry ice cream here.
Could I use Splenda instead of granulated sugar?
Sure! I would try it with a tablespoon or two and see how it tastes and then adjust depending on your preferred sweetness level!