Ninja Creami Peanut Butter Ice Cream Recipe

Peanut butter ice cream is my ultimate guilty pleasure. This Ninja Creami peanut butter ice cream is mildly sweet, incredibly creamy, and packed with natural peanut butter flavor. The base blends smooth peanut butter into the custard, and a bit of extra peanut butter is folded in at the end for texture and an added punch of flavor.

Ninja Creami Peanut Butter Ice Cream

This peanut butter ice cream exceeded my expectations. The first spin in the Ninja Creami can sometimes produce a slightly powdery texture; simply use the “spin again” setting and it becomes luxuriously creamy. The recipe uses a simple, high-protein milk option and real peanut butter for great flavor with minimal fuss.

If you enjoy peanut butter desserts, this homemade ice cream is a must-try. It relies on just a few everyday ingredients and is straightforward to prepare, especially if you plan the freezing step ahead of time.

Why you’ll love this peanut butter ice cream

• Simple ingredients – The recipe uses a short list of common ingredients, so it’s easy to make from items you likely have on hand.
• Higher protein – Choosing a higher-protein milk increases the protein per serving, making this dessert more satisfying.
• Great texture – The Ninja Creami produces a creamy, scoopable texture that rivals store-bought options when the base is frozen properly and spun as directed.
• Customizable – Add mix-ins like crunchy peanut butter, chopped peanuts, or sugar-free chocolate chips to tailor the texture and flavor.

Ingredients

• Half-and-half or heavy cream – Provides richness and creaminess. Replace with milk for a lighter version if desired.
• High-protein milk (e.g., Fairlife) – Boosts protein content and helps create a smooth texture.
• Peanut butter – Use a natural or minimally processed peanut butter for the best flavor. Check labels for added sugars if you prefer lower-sugar options.
• Vanilla extract – Enhances the peanut butter flavor with a warm background note.
• Stevia or another sweetener – Use your preferred sweetener to taste. Liquid stevia or a monk fruit blend work well in this recipe.
• Extra peanut butter for mix-in – Reserve a tablespoon or two to drop into the finished pint for swirls and crunch.

Tips & Tricks

Plan ahead. The base needs a full 18–24 hours in the freezer to set solid enough for the Ninja Creami. Freeze the pint flat so it spins evenly. If the first spin leaves a slightly powdery or crumbly texture, simply run the spin cycle again. For the creamiest results, use a combination of cream (half-and-half or heavy) and high-protein milk.

Tools to make this easy peanut butter ice cream

• Blender or mason jar – For thoroughly combining the liquid base and peanut butter.
• Ninja Creami – Designed to turn a frozen pint into smooth ice cream. Any similar single-serve churner will also work if you adapt the method.
• Freezer-safe pints with lids – Freeze the base in a pint container that fits your machine and seals well to prevent freezer burn.

How to make peanut butter ice cream in the Ninja Creami

1. Add all ingredients except the reserved tablespoon of peanut butter into a blender or mason jar. Blend or shake until fully combined.
2. Pour the liquid into a Creami pint, seal with the lid, and freeze flat for 18–24 hours.
3. When fully frozen, remove the pint from the freezer. Take off the lid and place the pint into the Ninja Creami pint holder.
4. Attach the blade and lock the unit. Run the Ice Cream or Soft Serve program.
5. If the texture is powdery or crumbly after the first spin, use the “spin again” function for a smoother result.
6. Make a small hole in the top, add the reserved peanut butter (or additional mix-ins), and run the “mix-in” setting to distribute evenly.
7. Serve immediately for soft-serve texture, or freeze briefly for a firmer scoopable consistency.

Peanut Butter Nutrition

Peanut butter brings flavor and nutrients. A tablespoon of peanut butter provides about 4 grams of protein plus healthy fats, vitamin E, B vitamins, magnesium, and iron. Including peanut butter in the ice cream base increases protein and delivers a satisfying mouthfeel. Keep portion size in mind, as peanut butter is calorie-dense.

Substitutions

• Lower-calorie option – Swap half-and-half or heavy cream for milk, though the texture will be slightly less rich.
• Different milk – If you don’t have a high-protein milk, use 1% or skim milk, or choose a plant-based milk; the texture and protein content will vary.
• Powdered peanut butter – Rehydrate powdered peanut butter according to package instructions or increase the liquid to compensate.
• Sweeteners – Adjust between stevia, erythritol blends, or sugar depending on your dietary preferences and desired sweetness.

How to store

Store the finished ice cream in the freezer with a tight-fitting lid. For the best texture, consume within a few days; properly sealed, it can keep 3–6 months but may slowly lose peak creaminess over time.

FAQs

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