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Ninja Creami Chocolate Peanut Butter Ice Cream

Ninja Creami chocolate peanut butter ice cream with a thick peanut butter swirl over a dense, fudgy chocolate base. Made in the Ninja Creami for rich, scoopable frozen texture after a 24-hour freeze.
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Prep Time 10 minutes
Freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 1 cup chocolate milk or whole milk
  • 0.5 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Peanut butter swirl
  • 3 tbsp creamy peanut butter (warmed)
  • 1 tbsp milk Only as needed to re-spin if the texture is too firm.

Equipment

  • 1 Ninja Creami pint container

Method
 

Blend the chocolate base
  1. Blend chocolate milk, heavy cream, unsweetened cocoa powder, granulated sugar, softened cream cheese, vanilla extract, and salt until completely smooth and no lumps remain. Pause and scrape if needed to fully blend.
Freeze to set
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours. Keep it undisturbed until fully set through.
Process in the Ninja Creami
  1. Process on the Ice Cream setting until the base is thick and scoopable. If needed, re-spin with 1 tablespoon milk to help it break down evenly.
  2. Drizzle warm peanut butter over the top and swirl in with a spoon, or use the Mix-In function. Swirl lightly so you get visible ribbons throughout.
Serve
  1. Serve immediately for the densest, fudgiest texture and the clearest peanut butter swirls. If it softens too much, refreeze briefly before serving again.

Notes

Pro tip: warm the peanut butter just enough to drizzle (about 10–20 seconds in the microwave), so it spreads into ribbons instead of sinking. Store in the freezer for up to 2 weeks in the pint with a tight lid; for best scoopability, let it sit at room temperature for 2–5 minutes before serving. Freezing is yes—avoid multiple re-freezes. For a dairy-reduced swap, use lactose-free whole milk and lactose-free cream, and keep the cream cheese lactose-free as well.