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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. Frozen in the pint, then re-spun until dense and creamy for a single-serve style treat.
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Prep Time 10 minutes
Cook Time 5 minutes
freezing 24 minutes
Total Time 39 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate ice cream base
  • 1 cup chocolate milk Use whole milk if you prefer a milder chocolate flavor.
  • 0.5 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese Softened so it blends in fully.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Peanut butter swirl
  • 3 tbsp creamy peanut butter Warm until drizzleable for a thick swirl.

Equipment

  • 1 Ninja Creami

Method
 

Blend the base
  1. Blend the chocolate milk, heavy cream, cocoa powder, granulated sugar, cream cheese, vanilla extract, and salt until completely smooth, with no visible lumps.
  2. Pour the smooth mixture into the Ninja Creami pint container, level the top, and freeze for 24 hours until fully solid.
Process and finish
  1. Process on the Ice Cream setting in the Ninja Creami until thick and scoopable; re-spin with up to 1 tablespoon milk if needed to reach a creamy, dense texture.
  2. Drizzle warm peanut butter over the top and swirl it in with a spoon, or use the Mix-In function for an even streaked swirl.
  3. Serve immediately for the thickest swirl and best fudgy texture.

Notes

For the smoothest result, make sure the cream cheese is fully softened before blending and scrape the blender well so nothing stays streaky. Keep the unused pint covered and freeze up to 1–2 weeks; for best texture, re-process on the Ice Cream setting after thawing is not required (keep it frozen). Freezing after processing: yes, but texture may be slightly softer after re-spinning. Dietary swap: use gluten-free ingredients as needed for any add-ins; to make it dairy-free, substitute lactose-free or plant-milk chocolate milk and a dairy-free cream, then expect a slightly softer freeze.