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Ninja Creami Peanut Butter Ice Cream

Ninja Creami Peanut Butter Ice Cream

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Creamy, rich, and irresistibly nutty, this homemade peanut butter ice cream is a game-changer. Made with simple ingredients and your Ninja Creami, it’s perfect for satisfying sweet cravings or impressing guests with a decadent frozen treat.

Ingredients

Scale
  • 1 cup whole milk
  • 4 tablespoons instant vanilla pudding mix
  • 1/3 cup creamy peanut butter
  • 1/2 cup heavy cream

Instructions

  1. Blend the Base: In a mixing bowl or measuring cup, combine milk, pudding mix, and peanut butter. Use an immersion blender to blend until smooth and creamy.
  2. Incorporate Heavy Cream: Whisk in the heavy cream until fully combined. The mixture should be thick but pourable.
  3. Freeze: Pour the mixture into a Ninja Creami pint container, ensuring it doesn’t exceed the max fill line. Secure the lid and freeze on a level surface for at least 24 hours.
  4. Churn: Remove the pint from the freezer and place it into the Ninja Creami machine. Lock it in place and press the “Ice Cream” button to churn.
  5. Adjust Consistency: If crumbly, use the “Re-spin” function. Add a tablespoon of milk if needed and re-spin again until smooth.
  6. Optional Mix-ins: Create a well in the ice cream and add mix-ins like chocolate chips or chopped peanuts. Process using the “Mix-in” button for even distribution.

Notes

Serving Suggestions:

Serve in bowls or waffle cones and garnish with crushed peanuts, chocolate chips, or a drizzle of caramel sauce for extra indulgence.

Tips & Tricks:

  • Use creamy peanut butter like Jif or Skippy for best results; avoid natural peanut butter unless well-stirred.
  • Let leftovers sit at room temperature for 10–15 minutes before scooping for easier serving.

Storage & Reheating:

Store leftover ice cream in the Ninja Creami pint container with its lid secured for up to two weeks in the freezer. Allow to soften slightly at room temperature before serving again.