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Ninja Creami Chocolate Peanut Butter Ice Cream

Ninja Creami chocolate peanut butter ice cream made with a dense, fudgy chocolate base and a thick peanut butter swirl. Easy single-serve Creami recipe with a balanced chocolate-and-nutty finish.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 1 cup chocolate milk Use whole milk if you prefer less chocolate flavor.
  • 0.5 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese Soften before mixing for a lump-free base.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 3 tbsp creamy peanut butter Warm slightly so it drizzles easily for the swirl.

Equipment

  • 1 Ninja Creami pint

Method
 

Blend the chocolate base
  1. Blend chocolate milk, heavy cream, cocoa powder, granulated sugar, cream cheese, vanilla extract, and salt until completely smooth and no lumps remain. Visual cue: the mixture should look glossy and uniform with no cocoa streaks.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, then freeze for 24 hours. Visual cue: the surface will look fully solid with no sloshing or wet spots.
Process into ice cream
  1. Process on the Ice Cream setting; if needed, re-spin with 1 tablespoon milk to help it reach a soft-serve texture. Visual cue: the final consistency should be thick and scoopable, not icy.
Swirl in peanut butter
  1. Drizzle warm peanut butter over the top and swirl in with a spoon, or use the Mix-In function. Visual cue: dark ribbons of peanut butter should streak through the chocolate base.
Serve
  1. Serve immediately after swirling. Visual cue: peanut butter ribbons stay distinct and glossy rather than melting flat.

Notes

For the creamiest texture, warm the peanut butter just enough to drizzle, and blend the base until absolutely lump-free. Keep leftovers covered in the freezer for up to 2 days; re-process in the Ninja Creami to restore texture. Freezing yes—though expect slight hardening after the first serving. Dietary swap: use lactose-free milk/cream and a lactose-free cream cheese to make it lactose-friendly while keeping the same method.